Food Labelling and Product Information Compliance

Programme Summary

Develop a structured approach to checking food labels and product information for a defined sales market. Participants reconcile recipes, specifications, allergens, claims and artwork while identifying information that requires specialist regulatory confirmation. Practical label reviews build reliable approval and change control processes, helping businesses reduce misleading information, avoid preventable errors and maintain evidence for product declarations.

Training Objectives

1 Strengthen structured review of food product information; 2 Connect labels with recipes and supplier specifications; 3 Improve allergen declaration and claim substantiation checks; 4 Develop reliable artwork approval and change controls; 5 Support market specific compliance and issue escalation.

Learning Outcomes

1 Identify applicable information requirements for a market; 2 Reconcile label content with supplied product records; 3 Detect allergen ingredient and claim inconsistencies; 4 Document a controlled artwork approval workflow; 5 Prepare an evidence based label review report.

Target Audience

Regulatory Affairs Officers; Food Technologists; Packaging Coordinators; Quality Assurance Managers; Product Development Managers; Artwork Coordinators.

Target Industries

Packaged Food Manufacturing; Beverage Manufacturing; Food Importing; Private Label Retail; Food Packing.

Course Contents

• Module 1 Market Scope and Information Responsibilities: Identify sales markets and product categories; Map applicable information and language requirements; Assign technical regulatory and artwork responsibilities.
• Module 2 Product Identity and Ingredient Information: Product names and accurate descriptions; Recipe ingredients and quantitative declaration triggers; Specification consistency and compound ingredient details.
• Module 3 Allergen and Consumer Safety Information: Allergen data sources and declaration checks; Cross contact assessment and precautionary statements; Storage handling and preparation instructions.
• Module 4 Nutrition Dates and Traceability Information: Nutrition data sources and calculation limitations; Date marking and shelf life evidence; Lot identification and traceability information.
• Module 5 Claims and Marketing Statements: Nutrition health origin and composition claims; Evidence needed to substantiate declarations; Avoid misleading presentation and unsupported implications.
• Module 6 Artwork and Packaging Approval: Approval stages and authorised sign off; Version control and obsolete stock management; Recipe supplier and market change triggers.
• Module 7 Operational Label Control: Line clearance and packaging reconciliation; First pack and changeover verification; Incorrect label containment and escalation.
• Module 8 Label Review Case: Reconcile recipe specification and artwork; Record findings and evidence gaps; Recommend approval conditions and corrective actions.

Assessment

• 40 single best answer questions, including applied scenarios; one mark per question.
• 60 minute invigilated digital examination with identity verification. Approved accessibility adjustments preserve the assessed competence.
• Supplied reference sheets permitted; messaging, internet searches and external AI assistance prohibited.
• Individual applied assessment (30 minutes): Review a fictional label against a supplied market requirements sheet and product dossier; identify inconsistencies, required substantiation and conditions for controlled approval.
• Assessment criteria: Accurate reconciliation of product and label information; Appropriate identification of market and claim evidence needs; Clear corrective actions and controlled approval decisions.
• Pass each component separately: 30/40 written marks (75%) and at least 70% on the applied task.
• All mandatory criteria must pass: Do not approve omitted declared allergens or unsupported safety relevant label information.
• Individual results and feedback are provided. One reassessment may follow coaching under the published enrolment terms.

Certification

• Successful learners receive a TQCSI Arabia digital Certificate of Successful Completion.
• The certificate records the learner name, exact programme title, teaching hours, completion date and unique verification reference.
• Verified identity, full attendance and separate written and applied passes are required; all mandatory critical criteria must be met.
• Proposed issue target: within 30 calendar days of approved results and settlement of applicable fees.
• Records product information review skills; it does not constitute a legal opinion, product registration or regulatory approval.
• Attendance confirmation may record completed hours for unsuccessful learners; it does not certify successful completion.

Programme Profile

Number of daysNumber of daysNumber of days

222

Total teaching hoursTotal teaching hoursTotal teaching hours

12 hours; breaks, pre course work and formal final assessments excluded.12 hours; breaks, pre course work and formal final assessments excluded.12 hours; breaks, pre course work and formal final assessments excluded.

Delegates allowedDelegates allowedDelegates allowed

Maximum 20 delegates.Maximum 20 delegates.Maximum 20 delegates.

Training prerequisitesTraining prerequisitesTraining prerequisites

Familiarity with food products, ingredients or quality documentation is recommended. Market specific legal interpretation remains a specialist responsibility.Familiarity with food products, ingredients or quality documentation is recommended. Market specific legal interpretation remains a specialist responsibility.Familiarity with food products, ingredients or quality documentation is recommended. Market specific legal interpretation remains a specialist responsibility.

Pre course assignment and assessmentPre course assignment and assessmentPre course assignment and assessment

Review a fictional recipe, specification and label; complete a 30 minute product information diagnostic.Review a fictional recipe, specification and label; complete a 30 minute product information diagnostic.Review a fictional recipe, specification and label; complete a 30 minute product information diagnostic.

End of course assessmentEnd of course assessmentEnd of course assessment

40 question written exam (60 minutes) and individual applied task (30 minutes).40 question written exam (60 minutes) and individual applied task (30 minutes).40 question written exam (60 minutes) and individual applied task (30 minutes).

Passing criteriaPassing criteriaPassing criteria

75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.