WEBINAR - FOOD LABELLING FOR FOOD PRACTITIONERS
INTRODUCTION
Food labeling and claims are important to protect the
public from health hazards and fraud in the preparation, sale and use of
food. It also benefits the local food industry in expanding the profile of
their products to consumers, for the purpose of marketing strategy and
increasing the opportunities to trade their products internationally.
This online webinar will be delivered by an experienced trainer,
who is familiar with all the labelling requirements in Malaysia legislation and
industry food safety and quality standards.
The main objective is to deliver information and resources
aimed to assist participants in source information in regards to food labeling
and develop the ability to review actual labels against requirements.
OBJECTIVE
- To recognize which information, by law, must appear on food products.
- To recognize the additional information which some food Manufacturers choose to place food labels.
- To understand that foods sold loose are currently exempt
from many of the food labelling laws.
COURSE OUTCOMES
- Identify specific criteria required for a compliant food label.
- Document information from food processing operations required on a product label.
- Comply with customer food safety and quality assurance labelling standards.
- Identify food labelling requirements of statutory bodies.
- Review food labels and identify examples of non-compliant labelling.
- Produce labels for a specified food product.
WHO SHOULD JOIN
- Food business owner
- QA & QC team members
- R&D manager
- Regulatory personnel
- Food practitioners
- Interested party
Facilitator
Pn. Nurul Hidayati
More than 15 years of experience working with the Ministry of Health, Malaysia. Currently, she works at Food Safety & Quality Division, MOH, and play responsibility is to review applications for food labelling, nutrition labelling, and health claims as well as amending Malaysian Food Regulations.
Note:
Participants will get an e-note and e-certificate for the webinar attended.