IEH Academy

Kosher Certification and Labeling

Course details

Self-Paced eLearning

39.00

30 minutes

Alton Bradshaw

This course provides a comprehensive overview and covers the key elements associated with the most popular third-party NGO food labeling certification in the United States: Kosher.

Benefits and Learning Objectives

The course addresses the complexities and unique challenges involved in adhering to Jewish dietary laws within a kosher-certified food processing facility. It offers essential insights for regulatory labeling personnel, plant quality managers, plant managers, and brand marketing professionals considering kosher certification for their products or facilities.

One screenshot of Kosher course.
Third screenshot of Kosher course.
Menorah displayed on Kosher list.

Agenda

  • Gain fundamental knowledge of kosher certification.
  • Learn about Jewish dietary law requirements.
  • Explore major kosher certification bodies and their diversity (e.g., 200+ bodies).
  • Understand the kosher certification process.
  • Review the six main categories of kosher labeling.

 

Who Should Attend?

  • Food Labeling Specialists
  • Attorneys interested in Kosher Food Labeling
  • Plant Quality Managers
  • Plant Managers
  • Marketing-Focused Brand Managers

 

Registration and Payment

To register for this course, please visit our training portal.

Meet the Instructor

Alton Bradshaw

Alton Bradshaw joined IEH as Vice President of Technical Services in 2022. He holds a B.A. in Biology and a B.S. in Zoology from The University of Texas at Austin, along with B.S. degrees in Microbiology and Economics from The University of Texas at Arlington. Mr. Bradshaw also earned an M.S. in Food Safety, an M.J. in Global Food Law, and a Graduate Certificate in International Food Law from Michigan State University. Mr. Bradshaw’s MBA in Finance from the University of Texas at Arlington further adds to these achievements.

With over three decades of experience in the food industry, Mr. Bradshaw’s focus lies in food processing, including packaging of baby foods, powdered infant formula, bottled water, carbonated beverages, cereal, condiments, cookies, dairy, frozen fruits and vegetables, jams and jellies, juices, RTE salads and RTC meals, spices, and seasoning blends. His skillset encompasses a range of thermal processing techniques, from pasteurized and ultra-pasteurized to aseptic and retorted finished products, with successful regulatory resolutions with the FDA and USDA.

Mr. Bradshaw holds five professional course certifications in HACCP, Advanced HACCP, and the IDFA HACCP Individual Certification Program. He has completed Preventive Controls Qualified Individual (PCQI) and Lead Instructor Preventive Controls Qualified Individual (PCQI) training, in addition to training from Better Process Control School (BPCS) and the GMA Thermal Processing Professional Training Program (TPPTP). His vast experience includes extensive plant auditing, and he’s recognized as a Global Food Safety Initiative (GFSI) expert, completing SQF Practitioner and Auditor training.

Mr. Bradshaw is a food labeling subject matter expert with training from ESHA Research, covering Genesis R&D Software, GMA Food Labeling, Michigan State University U.S. Food Labeling, and Leatherhead Essential Guide to U.K. Food Labeling.

Over the past two decades, Mr. Bradshaw has held leadership positions at B&G Foods, Dean Foods, Hans Kissle, and Weetabix North America, overseeing food safety, quality, regulatory affairs, R&D product development, and commercialization.