Food labeling course
In person
To be agreed with the interested company
Price: On request.
Professor: Laura Gascón
About the course
Current regulations establish that all foods intended for the final consumer, including those delivered by communities and those intended for the supply of communities, must contain labels that offer the truth about the product and do not mislead the consumer, that are not confusing, that include its nature, identity, qualities, composition, quantity, duration, origin or provenance and method of manufacture or obtaining, and do not attribute to the product effects or properties that it does not possess or suggest that the product has unique characteristics when in fact other similar products have, among others.
The SAIA food labeling course follows a fully updated program, with a high level of practical content, taught by highly qualified professionals with experience in the sector.
Who is it for?
Anyone who, due to their work, has direct or indirect contact with food and already has prior knowledge of food safety and needs to learn more about and update the latest developments in food product labeling.
Course outline
Labeling regulations
Legal framework, regulations, types of foods to be labeled, label information and format, allergens and examples, and technical specifications.
