Labeling your food product is not about a mouth-drooling design that attracts customers. Instead there is a great deal of information required by the FDA and other governmental groups as well as information that helps position your product with customers. This workshop will review those requirements and what food businesses need to know––and where to go for help in this complicated space.
Charles Gioglio served 33 years with USDA, Food Safety Inspection Service. Posts included Program Manager in Field Operations, Director of Labeling Staff, and Director of Recall Management. He started in USDA as a food inspector. Prior to joining USDA, he had been Quality Control manager at a meat processor in NYC and began in the food business at family's butcher shop and retail deli.
James Hope is currently the Sr. Food Inspector at the MA Dept of Public Health, Food Protection Program (FPP). Since joining the FPP in 2005 James has conducted thousands of regulatory audits ranging from small start-ups to large-scale manufacturers and distributors. His current assignment to the Dairy Unit involves conducting audits of dairy processing and manufacturing plants in the Commonwealth. Prior to joining FPP, he spent five years working as a microbiologist in diagnostic and research laboratories in both the public and private sector.
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