This event has ended

Reduced Oxygen Packaging HACCP Workshop - St. Paul, MN

RFSC / Utah State University / Brian Nummer

Monday, November 4, 2013 at 8:00 AM - Tuesday, November 5, 2013 at 1:00 PM (CST)

Saint Paul, MN

Registration Information

Registration Type Remaining Sales End Price Fee Quantity
Industry (non-Regulator)   more info Sold Out Ended $25.00 $2.37

Share Reduced Oxygen Packaging HACCP Workshop - St. Paul, MN

Event Details

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 - 4:00 pm

(8 am) - registration
(8:30 am): ROP and HACCP introduction
(10 am): ROP Hazards and Controls (C. botulinum and L. monocytogenes)
Noon - Lunch on your own
(1 pm) ROP in the US FDA model Food Code

(3 pm) Hands-on ROP

Agenda Day 2: 8:30 am - 1:00 pm

(8:30 am): Hands-on ROP HACCP
(noon) 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.

------------------------------------------------------------------------------------------------------

FAQs

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 7 days before the event.

Have questions about Reduced Oxygen Packaging HACCP Workshop - St. Paul, MN? Contact RFSC / Utah State University / Brian Nummer

When & Where


The Freeman Building Room B144/145
625 Robert Street North
Saint Paul, MN 55155

Monday, November 4, 2013 at 8:00 AM - Tuesday, November 5, 2013 at 1:00 PM (CST)


  Add to my calendar

Please log in or sign up

In order to purchase these tickets in installments, you'll need an Eventbrite account. Log in or sign up for a free account to continue.