This course is also available in the 2020 Paralegal Cruise Bundle.

Food safety expert Darrel Suderman presents Food Safety Risks Associated with CBD Oil Consumption, for all legal professionals.
During this presentation, Darrel will discuss:
• Hemp farming and harvesting
• What is CBD (hemp) v. THC (marijuana)?
• Benefit claims
• CBD manufacturing process
• FDA regulatory process (GRAS guidance)
• Unregulated product safety
• Sales legality

Course Format

This is an on demand seminar – you’ll receive immediate access to the on demand recording, a copy of the PowerPoint and a certificate of attendance/CLE. You have lifetime access to this program, so once it’s in your account, you can return to complete it whenever it is convenient for you.

Video length: 1 Hour and 3 Minutes.

Continuing Legal Education Credit (CLE)

NALA CP or ACP: This program meets the requirements of the NALA Certifying Board for continuing legal education credit required to maintain the CP (Certified Paralegal) credential. This program is pre-approved by NALA for 1.0 hour of substantive CLE.

Florida Bar FRP: As approved by NALA, this seminar meets the requirements under Rule 20-6.1 of the Rules Regulating The Florida Bar for continuing legal education credit required to maintain the FRP credential.

NALS – This program is approved by NALS for 1.0 CLE Hour.

NFPA RP® or CRP™: NFPA automatically accepts substantive CLE hours which bears the accreditation of NALA on the certificate of attendance.

State Bar of Texas – Paralegal Division – The Division will accept substantive law CLE approved by the National Association of Legal Assistants for credit towards the Paralegal Division mandatory membership renewal CLE requirement.

Meet your Speaker

Darrel Suderman has over 20 years of restaurant, product development, quality, and food safety experience. He also has seven years of food manufacturing and IT consulting experience. Darrel co-authored a food processing book and currently holds three patents. He has been an adjunct professor at Johnson and Wales Culinary University in food product development and has seven years of food expert witness experience.