Food Product Labelling
Canadian And USA Labelling In An English And French Claims – Health And Nutritional
Virtual Service Is Available
Virtual Service Is Available
HACCP and GFSI standards (BRCGS, SQF, FSSC 22000, IFS)
Do not know how to design label that meets regulatory, food safety and quality programs requirements?
The most important thing about food label is that it communicates product information to your consumers about your unique product features, as well as nutritional and safety details, and most importantly acts as a vehicle for marketing and advertising.
All labeling information that is provided on food labels or in advertisements, as required by legislation, must be accurate, truthful, and not misleading.
We can help you design the label and nutrition fact table that meets Canadian and USA requirements as follows:
Creating a Basic product information
Creating a Health, safety, and nutrition information.
Creating a Food marketing, promotion, and advertising
Nutritional claims such as Low fat, Cholesterol-free, High source of fiber etc.
Product identity claims such as Organic, gluten free, Vegan, Kosher, Halal etc.
Expert Food Safety and Certification
Ensure compliance with HACCP, GFSI, and certifications like Kosher, Halal, and Organic. Our consulting, auditing, training, and labeling services help protect your brand, streamline certification, and create appealing, compliant labels.
Who We Are "FSCA"?
The “FSCA” serves food supply chain clients in becoming a prestigious brand in the
competitive market with HACCP or GFSI Standards and Product Identity Standard
Certification. We serve our clients with auditing services to verify their existing system
for continuous improvement as well as upgrade to GFSI standards; training services to
educate production staff to senior management and labeling services to help them
increase revenue by designing a label that meets target consumer market as well
regulatory requirements.
CONSULTING
Be a prestigious brand in the competitive market with HACCP or GFSI standards Certification and product identity certification such as Kosher, Halal, Organic, Gluten-Free etc.
AUDITING
Save yourself from costly HACCP or GFSI certification audit fees and poor audit rating with HACCP or GFSI certification audit readiness checks.
TRAINING
Be confident and at peace knowing that your staff are continuously producing safe, legal, authentic, and quality food products continuously by educating and training them in the food safety and quality programs.
LABELING
Increase sales by designing attractive and unique product labels to attract target consumers and at the same time meet regulatory requirements.
Our Clients
Our services are trusted by leading brands around the world.
Our Clients
Our services are trusted by leading brands around the world.
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Nutritional Labeling Testimonials
This course is part of the BRCGS Professional recognition programme.
Course Description:
This course will provide delegates with a thorough understanding of root cause analyses (RCA), to know the importance of RCA, and to be able to perform RCA competently. This is especially helpful when implementing some of the requirements in the BRCGS.
🕐Duration: 1 day
＄Training Cost: $599.00 + HST 13%
All prices are in Canadian dollars. HST only applies to Canadian delegate.
BRCGS Certificate fee:
In addition to training fees, BRCGS charges £35 per certificate; the delegate is required to pay certificate fee.
This course is beneficial for:
• Food site technical managers, quality managers and quality teams
• Members of food safety management teams implementing HACCP or food safety plans from production, sanitation, maintenance and logistics department etc.
• Food laboratory directors, managers and technicians
• Consultants and researchers involved in food safety
• BRCGS Professionals
Key learning objective:
• Define Root Cause Analysis (RCA)
• Understand the difference between symptoms and RCA
• Understand the role and importance of RCA in terms of in compliance with BRCGS
• Explore some common methods of RCA
• Be able to perform RCA independently and document it effectively
Training Materials:
Training materials will be provided to each delegate.
Training Assessment:
At the end of the course; each delegate is required to be submit an assignment. The delegate must achieve score of 75%; to pass an assignment.
Training Certificate:
At the end of the course, the delegates will receive “Root Cause Analysis” Attendance certificate and another certificate after successful pass of an assignment, issued by BRCGS.
Vanessa Cafazzo, QA Supervisor
Eurodesserts; North York, Ontario
"FSCA Inc. was hired to assist with our product labels and nutrition facts table creation. As a small manufacturer, navigating food labeling requirements can be challenging, but Shilpa patiently guided us through the entire process. We found her to be incredibly patient and resourceful, making the experience much easier to manage."
This course is part of the BRCGS Professional recognition programme.
Course Description:
This course will provide delegates with a thorough understanding of root cause analyses (RCA), to know the importance of RCA, and to be able to perform RCA competently. This is especially helpful when implementing some of the requirements in the BRCGS.
🕐Duration: 1 day
＄Training Cost: $599.00 + HST 13%
All prices are in Canadian dollars. HST only applies to Canadian delegate.
BRCGS Certificate fee:
In addition to training fees, BRCGS charges £35 per certificate; the delegate is required to pay certificate fee.
This course is beneficial for:
• Food site technical managers, quality managers and quality teams
• Members of food safety management teams implementing HACCP or food safety plans from production, sanitation, maintenance and logistics department etc.
• Food laboratory directors, managers and technicians
• Consultants and researchers involved in food safety
• BRCGS Professionals
Key learning objective:
• Define Root Cause Analysis (RCA)
• Understand the difference between symptoms and RCA
• Understand the role and importance of RCA in terms of in compliance with BRCGS
• Explore some common methods of RCA
• Be able to perform RCA independently and document it effectively
Training Materials:
Training materials will be provided to each delegate.
Training Assessment:
At the end of the course; each delegate is required to be submit an assignment. The delegate must achieve score of 75%; to pass an assignment.
Training Certificate:
At the end of the course, the delegates will receive “Root Cause Analysis” Attendance certificate and another certificate after successful pass of an assignment, issued by BRCGS.
Hassan Yehia, VP of Operations
Cedar Bakery; Woodbrige, Ontario
"We had an urgent need to launch our products in the market, and the only remaining task was to create the product labels. I have known Shilpa for over 10 years, and we hired FSCA to assist with the creation of our product labels and nutrition facts tables.
Shilpa patiently explained the regulatory requirements for product labeling in both Canada and the USA. Although the project seemed overwhelming and potentially costly, FSCA provided us with a cost-effective solution. Working with them, we always felt well taken care of. Thanks to their expertise, we were able to create all our product labels on time and successfully launch our products as scheduled."
This course is part of the BRCGS Professional recognition programme.
Course Description:
This course will provide delegates with a thorough understanding of root cause analyses (RCA), to know the importance of RCA, and to be able to perform RCA competently. This is especially helpful when implementing some of the requirements in the BRCGS.
🕐Duration: 1 day
＄Training Cost: $599.00 + HST 13%
All prices are in Canadian dollars. HST only applies to Canadian delegate.
BRCGS Certificate fee:
In addition to training fees, BRCGS charges £35 per certificate; the delegate is required to pay certificate fee.
This course is beneficial for:
• Food site technical managers, quality managers and quality teams
• Members of food safety management teams implementing HACCP or food safety plans from production, sanitation, maintenance and logistics department etc.
• Food laboratory directors, managers and technicians
• Consultants and researchers involved in food safety
• BRCGS Professionals
Key learning objective:
• Define Root Cause Analysis (RCA)
• Understand the difference between symptoms and RCA
• Understand the role and importance of RCA in terms of in compliance with BRCGS
• Explore some common methods of RCA
• Be able to perform RCA independently and document it effectively
Training Materials:
Training materials will be provided to each delegate.
Training Assessment:
At the end of the course; each delegate is required to be submit an assignment. The delegate must achieve score of 75%; to pass an assignment.
Training Certificate:
At the end of the course, the delegates will receive “Root Cause Analysis” Attendance certificate and another certificate after successful pass of an assignment, issued by BRCGS.
Melissa Dass-Gleason, Former QA Manager
Rudolph's Bakeries Ltd., Toronto, Ontario
"Creating product labels was a new task for me, but Shilpa guided me through the process with clear, step-by-step instructions on how to create labels using the software. She was patient and provided continuous follow-up, ensuring that I was able to complete the project on time. This included validating claims and ensuring the labels met both Canada and USA labeling requirements."
This course is part of the BRCGS Professional recognition programme.
Course Description:
This course will provide delegates with a thorough understanding of root cause analyses (RCA), to know the importance of RCA, and to be able to perform RCA competently. This is especially helpful when implementing some of the requirements in the BRCGS.
🕐Duration: 1 day
＄Training Cost: $599.00 + HST 13%
All prices are in Canadian dollars. HST only applies to Canadian delegate.
BRCGS Certificate fee:
In addition to training fees, BRCGS charges £35 per certificate; the delegate is required to pay certificate fee.
This course is beneficial for:
• Food site technical managers, quality managers and quality teams
• Members of food safety management teams implementing HACCP or food safety plans from production, sanitation, maintenance and logistics department etc.
• Food laboratory directors, managers and technicians
• Consultants and researchers involved in food safety
• BRCGS Professionals
Key learning objective:
• Define Root Cause Analysis (RCA)
• Understand the difference between symptoms and RCA
• Understand the role and importance of RCA in terms of in compliance with BRCGS
• Explore some common methods of RCA
• Be able to perform RCA independently and document it effectively
Training Materials:
Training materials will be provided to each delegate.
Training Assessment:
At the end of the course; each delegate is required to be submit an assignment. The delegate must achieve score of 75%; to pass an assignment.
Training Certificate:
At the end of the course, the delegates will receive “Root Cause Analysis” Attendance certificate and another certificate after successful pass of an assignment, issued by BRCGS.
Sanjeevan Ramachandran; Production Manager
Josi Sprinkles Inc.; Brampton, Ontario
"As a small food manufacturer, meeting regulatory requirements can be especially challenging, particularly when English is a second language and you're new to the industry. Thankfully, we met Shilpa, who taught us everything we needed to know about product labeling requirements, which our customers were demanding. She guided us through the process of creating finished product specifications, ingredient listings, and provided ongoing support to ensure we could complete the task ourselves and save costs. We’ve now learned to handle this task independently. Throughout the process, Shilpa’s primary concern was always our best interest and success."
This course is part of the BRCGS Professional recognition programme.
Course Description:
This course will provide delegates with a thorough understanding of root cause analyses (RCA), to know the importance of RCA, and to be able to perform RCA competently. This is especially helpful when implementing some of the requirements in the BRCGS.
🕐Duration: 1 day
＄Training Cost: $599.00 + HST 13%
All prices are in Canadian dollars. HST only applies to Canadian delegate.
BRCGS Certificate fee:
In addition to training fees, BRCGS charges £35 per certificate; the delegate is required to pay certificate fee.
This course is beneficial for:
• Food site technical managers, quality managers and quality teams
• Members of food safety management teams implementing HACCP or food safety plans from production, sanitation, maintenance and logistics department etc.
• Food laboratory directors, managers and technicians
• Consultants and researchers involved in food safety
• BRCGS Professionals
Key learning objective:
• Define Root Cause Analysis (RCA)
• Understand the difference between symptoms and RCA
• Understand the role and importance of RCA in terms of in compliance with BRCGS
• Explore some common methods of RCA
• Be able to perform RCA independently and document it effectively
Training Materials:
Training materials will be provided to each delegate.
Training Assessment:
At the end of the course; each delegate is required to be submit an assignment. The delegate must achieve score of 75%; to pass an assignment.
Training Certificate:
At the end of the course, the delegates will receive “Root Cause Analysis” Attendance certificate and another certificate after successful pass of an assignment, issued by BRCGS.
Expert Food Safety and Certification
Ensure compliance with HACCP, GFSI, and certifications like Kosher, Halal, and Organic. Our consulting, auditing, training, and labeling services help protect your brand, streamline certification, and create appealing, compliant labels.
Who We Are "FSCA"?
The “FSCA” serves food supply chain clients in becoming a prestigious brand in the
competitive market with HACCP or GFSI Standards and Product Identity Standard
Certification. We serve our clients with auditing services to verify their existing system
for continuous improvement as well as upgrade to GFSI standards; training services to
educate production staff to senior management and labeling services to help them
increase revenue by designing a label that meets target consumer market as well
regulatory requirements.
© copyright FSCA 2024
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© copyright FSCA 2024
© copyright FSCA 2024