📣 Labeling Certificate Program Now Available 📣
📣 Labeling Certificate Program Now Available 📣
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Monet Goode
Monet is a lifelong educator with a passion for creating accessible, engaging learning experiences. Known for a calm, encouraging teaching style, Monet believes that growth happens when learners feel both challenged and supported.
Emmett Marsh
Emmett is a detail-oriented instructor who’s spent the past decade helping people develop new tools, habits, and mindsets. Their approach is clear, practical, and always infused with curiosity and care.
Eleanor Parks
Eleanor's background spans education, coaching, and creative development. With a strong focus on process and progress, Eleanor helps learners move from where they are to where they want to be—one step at a time.
The RLTS is always seeking additional learning resources for competencies where there aren’t any assigned.
You are invited to aid the food safety professional community by submitting your learning resources where there currently are none. Explore the competencies where learning resources are still needed.
Do you know of a resource that could be a good fit for a competency that is lacking resources? Tell us more about it!
Visit the RLTS homepage to learn about what it is, why it matters, and how to get involved.
Learn how the National Curriculum Standards serve as the backbone for the RLTS.
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Paragraph 3Get anytime access to our growing collection of learning resources.
PRODUCT BLOCK EXAMPLE:
The IFSS Basic Level Allergens course provides overview of food allergens, including labeling requirements, preventive controls, and societal impact.
Goal: Participants will be able to recognize the control of allergens in relation to food safety.
Scope: Topics in this course include Foundations, Labeling Requirements, and Control Measures.
Course Objectives
Foundations
Define relevant terminology,
Differentiate food allergy from food intolerance,
Recognize the prevalence of food allergy in the United States,
Identify major food allergens as recognized by FDA and USDA,
Recognize the public health significance of food allergy, and
Recognize the impact of food allergy on the regulatory environment.
Labeling Requirements
Define the purpose of the Food Allergen Labeling and Consumer Protection Act (FALCPA),
Identify examples of allergen labeling options under FALCPA, and
Recognize the use of plain language in allergen labeling.
Control Measures
Define allergen cross-contact,
Recognize the allergen requirements of FSMA, and
Identify practices that lessen the potential for allergen cross-contact during food manufacturing.
Duration
Unit 1: Foundations – 25 minutes
Unit 2: Labeling Requirements– 15 minutes
Unit 3: Control Measures – 15 minutes
Total Course time – 1 hour
