FSMA Friday: Label Verification 101: Building a Bulletproof Process from Artwork to Shelf
2026-06-26 12:00 - 13:00 (America/Halifax)
A mislabeled product is a recall waiting to happen. Allergen declaration errors, formula changes that never made it to the artwork file, marketing claims that outpaced what’s actually in the formulation, label mistakes are among the most preventable sources of FDA enforcement action and consumer harm.
In this FSMA Friday session, Tony Lukas, Director of Food Safety and Dietary Supplements at The Acheson Group, walks through what a solid label verification process actually looks like: mandatory vs. optional label elements, how to document formula and label changes so your revision history holds up during an audit, and which departments — R&D, marketing, regulatory, operations — need a seat at the table before anything goes to print.

If your label review process lives in email threads and tribal knowledge, this session is for you.
What You’ll Learn

Why label errors trigger recalls and FDA action and the specific gaps in documentation and sign-off that leave manufacturers exposed.

What belongs on every label and what optional claims add risk including how PAL statements and marketing language can create compliance exposure.

How to document formula and label changes correctly so your revision history holds up when an auditor asks for it.

Which departments should be involved and when R&D, marketing, regulatory, and operations all touch labels, and misalignment between them is where errors hide.

Register Here

Virtual IA Vulnerability Assessment Training
2026-07-20 - 2026-07-22
To fulfill the requirements of FSMA’s Intentional Adulteration (IA) Rule, food facilities must develop and maintain a written Food Defense Plan (FDP). This FDP must be written by a Food Defense Qualified Individual (FDQI). Included in the requirements for the written FDP is a vulnerability assessment (VA) for each facility.
To assist FDQIs in the development of the written FDP, TAG is offering a virtual IA VA training from July 21-22, 2026. TAG’s training, delivered by Mary Hoffman, Executive Director of Food Safety, and Dr. Angela Ferelli Gruber, Senior Manager of Food Safety, follows the standardized curriculum developed by the Food Safety Preventive Controls Alliance (FSPCA) and recognized by the FDA. Participants will receive a Certificate of Completion for the “FSPCA Intentional Adulteration Vulnerability Assessments,” using the Three Fundamental Elements approach, upon successful completion of the training.
Required pre-requisite training: KAT and Mitigation Training courses are required to be taken prior to this training. This training will be offered the day before the course begins on July 20, 2026.
*$645 per person plus training materials and shipping fees.
Register Here

TAG Attending International Association for Food Protection Annual Meeting
2026-07-26 - 2026-07-29
Come join TAG at IAFP in New Orleans, Louisiana. We will have a variety of Account Managers and Subject Matter Experts eager to converse at booth 437.
Learn More Here

FSVP QI Training: Don’t Get 483’d by Your FSVP
2026-08-03 - 2026-08-04
Under the Foreign Supplier Verification Program (FSVP) rule of FSMA, a qualified individual (QI) must develop and maintain a FSVP as well as perform certain risk-based activities to verify that a food to be imported to the U.S. was produced in a manner that meets U.S. food safety standards. This TAG delivered course will provide participants with the education and training needed to become a QI and develop and implement an FSVP to keep you safe from 483s.
To assist in your FSVP development, TAG is offering a virtual FSVP QI training on August 3-4, 2026 delivered by Christopher Snabes, Director of Food Safety and Mary Hoffman, Executive Director of Food Safety. TAG training follows the standardized curriculum developed by the Food Safety Preventive Controls Alliance (FSPCA) and recognized by the FDA. Participants will receive a Certificate of Completion upon successful completion of the training.
*$800 per person plus training materials and shipping fees.
Register Here

Virtual Human Food PCQI Training
2026-08-18 - 2026-08-20
The Current Good Manufacturing Practice, Hazard Analysis, and Risk‐based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing, and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual.” This course, developed by the Food Safety Preventive Controls Alliance (FSPCA), is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
TAG is offering a virtual FSPCA Preventive Controls for Human Food Participant Course Version 2.0 on August 18-20, 2026, delivered by Lacey Keesee, Director of Food Safety and Lily Yang, Senior Manager of Food Safety. Participants will receive a Certificate of Completion after successful completion of the training.
*$875 per person plus training materials and shipping fees.
Register Here
