Environmental and Natural Resource Management

Why This Course is Important
Without this course, you could miss critical regulatory updates and practical steps for compliant sodium reduction, risking non-compliance, missed market opportunities, and lost consumer trust.

Course Details
This is a self-paced eLearning course based on the Federal Register Document titled Use of Salt Substitutes To Reduce the Sodium Content in Standardized Foods.

Key regulatory references include:

• 21 CFR Part 130 – Food Standards: General
• 21 CFR Part 131 – Milk and Cream
• 21 CFR Part 133 – Cheeses and Related Cheese Products
• 21 CFR Part 136 – Bakery Products
• 21 CFR Part 137 – Cereal Flours and Related Products

Course SKU
FR-26-3264-1