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Reduced Oxygen Packaging HACCP Workshop - Asheboro, NC

RFSC / Brian Nummer

Tuesday, October 29, 2013 at 8:00 AM - Wednesday, October 30, 2013 at 1:00 PM (EDT)

Registration Information

Registration Type Remaining Sales End Price Fee Quantity
Regulator   more info 2 Registrations Ended $25.00 $2.37
Industry (non-Regulator)
This is a workshop fee for Industry (non-Regulatory) participants. There is a limit of two persons from the same company. If you MUST pay by check contact brian.nummer@usu.edu for details.
6 Registrations Ended $35.00 $2.92

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Event Details

NOTE: To pay by check please click "show other payment options" below the register button in the box above.

The Reduced Oxygen Packaging (ROP) HACCP workshop is a 1.5 day opportunity for education and training in the specialized processing methods of vacuum packaging, cook chill, and sous vide in retail and foodservice establishments. Regulators, food safety professionals, and operators using or seeking to use ROP processes are the key participants. The workshop is based on the 2009 model US FDA Food Code and includes some instruction in HACCP to meet code requirements.

For participants, this workshop has been graciously sponsored by Flavorseal, Inc resulting in a $125 per person savings over our normal workshop fee.

Agenda Day 1: 8 am-5 pm

(7:30 am) - registration
(8:00 am): ROP and HACCP introduction
(9:45 am): ROP Hazards and Controls (C. botulinum and L. monocytogenes)
Noon - Lunch on your own
(1 pm): ROP Hazards and Controls (C. botulinum and L. monocytogenes)
(2-5 pm): ROP in the US FDA model Food Code and the North Carolina Food Code

Agenda Day 2: 8:30 am - 1 pm

(8:30 am): Hands-on ROP HACCP
(12 pm - 1pm): Inspection tips and Q&A

The workshop is presented by Dr. Brian A. Nummer of the Retail-foodservice food safety consortium and Utah State University. Dr. Nummer is a subject matter expert in ROP. He most recently was chair of the Conference for Food Protection Committee on ROP and had six issues approved at the 2012 CFP conference related to ROP. Dr. Nummer has taught this workshop in many locations in the country for the last two years. Dr. Nummer is a food microbiologist and Extension Food Safety Specialist with over 22 years’ experience in the field. He is probably the only readily available ROP Process Authority in the nation.  Dr. Nummer will be assisted by Chef Tim Franks of Flavorseal to discuss the culinary side of ROP.  All participants receive a workshop certificate from the Retail-foodservice food safety consortium.  The workshop is approved for 12 CEU’s from the National Environmental Health Association (NEHA).  Assistance doesn’t end after the workshop.  Dr. Nummer is always available via email for questions.



What about parking?  Parking is free and onsite.

Where can I contact the organizer with any questions?  brian.nummer@usu.edu

Is my registration/ticket transferrable?  Can I update my registration information? The name on the registration doesn't match the attendee.  Just update your registration from the link box in your confirmation email.

Do I have to bring my printed ticket to the event? No.

What is the refund policy? You may request a full refund up until 14 days before the event.

Have questions about Reduced Oxygen Packaging HACCP Workshop - Asheboro, NC? Contact RFSC / Brian Nummer

When & Where

North Carolina Zoo
4401 Zoo Pkwy
Asheboro, NC 27205

Tuesday, October 29, 2013 at 8:00 AM - Wednesday, October 30, 2013 at 1:00 PM (EDT)

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Reduced Oxygen Packaging HACCP Workshop - Asheboro, NC
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