Some restaurant chains have already begun nutritional labeling of their menu items. But is that existing testing in compliance with the new rules? Once you're done testing, what's next? ABC Research Laboratories Chief Scientific Officer, Gillian Folkes Dagan, PhD and menu nutritional labeling expert Yuly Virviescas show the best practices for validating and verifying existing data to lower your risk of failing compliance, how to set up a monitoring program, and gives you a checklist you can use to keep your restaurant ahead of the game.

1. Menu Labeling:
“I’m ready…right?”
Gillian Dagan, Ph.D.
Chief Scientific Officer, ABC Research
Yuly Virviescas
Business Development, ABC Research

2. Meet Gillian Folkes Dagan, PhD
• Chief Scientific Officer at
ABC Research Laboratories
• PhD in Food Science,
specializing in Food
Processing and Quality
• Certified Food Scientist by
the Institute of Food
Technologists
• 10+ years in food science
and QA

3. Meet Yuly Virviescas
• Business Development
Director for ABC Research
Laboratories
• Specializes in food QA and
nutritional analysis for the
restaurant and foodservice
industries
• Degree in Food Science &
Human Nutrition
• 4 years experience
connecting laboratories &
restaurants

4. Meet ABC Research Laboratories
• Serving the food industry since 1967
• Full microbiological, chemical, and nutritional
testing facilities on site
• ISO 17025 accredited
• Specialized programs for restaurant and
foodservice

5. Topics to Cover
• Verification of Current Data
• Continuing Validation Programs
• Compliance Checklist

6. Verification of Current Data
• How old is the data?
• Who completed the work?
• How many changes have taken place
in the meantime?
– Recipes
– Suppliers
– Formulations of ingredients
• Was the correct method used?

7. Items to Watch
• Brand impact items
• Marketing claim items
• Low calorie items
• Highly variable menu items

8. How to Verify
• Choose an ISO 17025 accredited lab
– Nutritional analysis should be core
competency
– Best practices for analysis
– Proper education and training
• Consider the method of analysis
• Test Gold Standard product

9. Why Validate?
• How can you demonstrate that you
are doing the most to keep your
information accurate?
• You are creating a body of data to
support your position
• Adjust later if needed

10. Set up Continuous Monitoring
• Testing product from the field
• Avoid composites across locations
• Choose core menu items and items
that include subjectivity
• Rotate locations
• Retrain if there are serving size issues

11. Set Up Continuous Monitoring
• Monitor Supplier Activity
• Set up a system for communicating
formulation changes including
nutritional and allergen changes
• Set up periodic label audits

12. Compliance Checklist
• Verify data
• Write disclaimers
• Choose company spokesperson
• Train employees
• Create validation program and
sampling plan
• Set up monitoring procedures for
suppliers

13. Coming up next:
• Infographic: Menu Labeling
Timeline
• Blog Article: The Particulars of
Pizza
• More webinar events
• What would you like to learn? Let
us know in the chat window now!

14. For More Info
• Other Webinars and White Papers Also
Available in our Resource Center
• Find us Online:
– Facebook: ABC Research Laboratories
– Twitter: @foodtestexperts
– Blog: info.abcr.com
– Linked In: ABC Research Laboratories
• Next Webinar: December 17th, 2PM

15. Thank you!
Gillian Folkes Dagan, PhD
gillian@abcr.com
352.246.7739
Yuly Virviescas
yulyv@abcr.com
407.929.1787

16. Get it done first. Get it done right.
Get your testing done early. Save
money and avoid the rush.
ABC Research is offering 20% off full
menu labeling packages ordered in the
month of January, 2015.
Get started now:
352.246.7739 or gillian@abcr.com