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