Virtual Work Shop

Part 1 - May 13th, 2020

9 am - 11 am - morning session

1 pm - 3 pm - afternoon session

Part 2 - May 14th, 2020

9 am - 11 am - morning session

1 pm - 3 pm - afternoon session

We will host this interactive event virtually and will send log on information before the event.

USDA labeling can be confusing with many different sources for rules and regulations.  USDA no longer reviews generic labels for approval and local inspectors are giving added scrutiny to labels.  Therefore, the risk of Noncompliance Records is greater than ever. Learn the fundamentals of USDA labeling. This workshop will cover:

  1. Regulatory Jurisdictions for Food Products
  2. Food Standards-each standard describes regulatory requirements for a product bearing that name, including:
  3. Ingredients permitted and limits on their use
  4. Meat/poultry/fat or other food requirements and limits
  5. Processing standards or specifications (processing times and temperatures)
  6. Key Sources of Regulatory Information
  7. Label Approval and Inspection Requirements
  8. Submission Requirements
  9. Required Labeling Features
  10. Special Labeling Requirements for Meat and Poultry

Cost

Regular Attendee - $ 299

Member Rate - $249

Save $25 per person if registering more than 1 person at the same time

Instructor

Jennifer Hoppe - HACCP Consulting Group-

Jennifer Hoppe has over 20 years’ experience in food manufacturing, auditing, program development/implementation and both FSIS and FDA labeling. She has held positions in food safety and quality for a privately owned meat and poultry processing company and a privately owned acidified food processor where she was responsible for regulatory compliance, labeling, auditing, recalls and the development and implementation of SQF Systems. Ms. Hoppe has successfully completed training for HACCP, Preventive Controls Qualified Individual, SQF Practitioner, SQF Lead Auditor and BRC. She attended Northwestern Oklahoma State University and received a Bachelor of Science.