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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.
Agenda Day 1:
Day 1 (8 am): ROP and HACCP introduction
Day 1 (10 am): Vacuum packaging, cook‐chill, and sous vide processes and flow diagrams
Lunch on your own
Day 1 (1 pm): Hazards and Hazard Analysis: C. botulinum and L. monocytogenes
Day 1 (3 pm): Regulations per US model FDA Food Code
Agenda Day 2:
Day 2 (8 am): Hands‐on ROP HACCP
Day 2 (11 am): Inspection tips and Q&A - Finish - 1 pm
The workshop is presented by Dr. Brian A. Nummer of the Retail-foodservice food dsafety 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.
Our second instructor is Mario Seminara Jr. Mario is a Regional Food Specialist with the U.S. Food and Drug Administration. Mario is also an expert on Reduced Oxygen Packaging, especially with regard to the Food Code regulations.
All participants receive a workshop certificate from the Retail-foodservice food safety consortium. The workshop is approved for 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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