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Reduced Oxygen Packaging HACCP Workshop - Orlando-area Florida

RFSC / Utah State University / Brian Nummer

Thursday, October 3, 2013 at 8:00 AM - Friday, October 4, 2013 at 1:00 PM (EDT)

Kissimmee, FL

Reduced Oxygen Packaging HACCP Workshop - Orlando-area...

Registration Information

Registration Type Remaining Sales End Price Fee Quantity
Regulator
Regulators include only state or federal staff that inspect foodservice operations. All others are considered industry (including academia).
4 Registrations Ended $50.00 $3.74
Industry & Academia 6 Registrations Ended $50.00 $3.74
UF Extension
*Approved* UF Extension staff only.
Sold Out Ended Free $0.00

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Event Details

This workshop has been graciously sponsored by the University Florida IFAS and Cooperative Extension.

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.  We will discuss the changes made in the 2013 Food Code if it has been released by FDA.

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 Florida 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.  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.

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FAQs

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.

Do you recommend any hotels? There are several modest hotels within 1 mile from the event location and many others of higher quality within 5 miles.   MAP

How do I get my NEHA CEUs? Click here for more information.

Will I get notes or a manual?  Yes, all participants will be provided a PDF copy of the presentation materials.  Each participant is responsible for printing their own workshop copy.

Have questions about Reduced Oxygen Packaging HACCP Workshop - Orlando-area Florida? Contact RFSC / Utah State University / Brian Nummer

When & Where


UF/IFAS Osceola County Extension Services
1921 Kissimmee Valley Ln
Kissimmee, FL 34744

Thursday, October 3, 2013 at 8:00 AM - Friday, October 4, 2013 at 1:00 PM (EDT)


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