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Reduced Oxygen Packaging Food Safety Chicago IL

RFSC / Brian Nummer

Monday, December 10, 2018 at 8:00 AM - Tuesday, December 11, 2018 at 4:00 PM (CST)

Reduced Oxygen Packaging Food Safety Chicago IL

Registration Information

Registration Type Sales End Price Fee Quantity
Industry (non-Regulator)
This is a workshop fee for Industry (non-Regulatory) participants. Tickets must be purchased before 12/7/2018 at 11:59 pm.
Dec 7, 2018 $150.00 $10.76
Regulators (Government)   more info Dec 7, 2018 $30.00 $3.46
Savor Staff or Invitees   more info Dec 7, 2018 Free $0.00

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Event Details

This Reduced Oxygen Packaging (ROP) food safety workshop is a 2 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 2013 and 2017 model US FDA Food Codes and includes some instruction in HACCP to meet code requirements.

Included is a special half day hands-on in the Savor Mc Cormick Place cook chill kitchens guided by Dr. Nummer, Executive Chef Doug Bradley of the Savor group, and iCertainty CIO Jeff Lindholm.  Participants will view the cook chill process and vacuum packaing processes in operation.  Jeff Lindholm will walk the group through the use of iCertainty's electronic (cloud based) data capture system that makes implementation and compliance to Food Code special processes HACCP intuitive.  The group will have the remaining time to discuss issues in specialized processing food facilities like the Savor Mc Cormick Place foodservice commissaries and other deployments of an electronic food safety management system.


Agenda Day 1 (Monday):

(8 am): Hands-on Cook chill and VAcuum packaing
Noon - Lunch (details currently being arranged)

(1 pm): ROP and HACCP introduction
(2:30 pm): ROP Hazards and Controls (C. botulinum and L. monocytogenes)
End of day 4pm - 4:30 pm

Agenda Day 2 (Tuesday):

(8 am): ROP in the US FDA model Food Code
(10:30 am): Hands‐on ROP HACCP
Noon - Lunch (details currently being arranged)


(1 pm): Hands‐on ROP HACCP (contnued)
(3 pm): Inspection tips and Q&A
Finish - 4 pm

The workshop is presented by Dr. Brian A. Nummer of the Retail-foodservice food safety consortium. Dr. Nummer is a subject matter expert in ROP, food microbiology, and sanitation. Dr. Nummer has taught this workshop in many locations for the last decade.  Dr. Nummer is a food microbiologist and Extension Food Safety Specialist with Utah State University with over 25 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 ROP 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

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.  Certificates will be issued to named registrants, sent to the email address provided.

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. 

Are there CEUs? Yes, the ROP workshop is pre-approved by NEHA for 12 CEUs.  The add-on workshop is 4 hours of CEUs, but not pre-approved.

Parking? The class will be held at Mc Cormick Place.  Parking is available for a fee.  More details will apear here as we get them.

Have questions about Reduced Oxygen Packaging Food Safety Chicago IL? Contact RFSC / Brian Nummer

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When & Where


Mc Cormick Place
2301 S Lake Shore Dr
Chicago, IL 60616

Monday, December 10, 2018 at 8:00 AM - Tuesday, December 11, 2018 at 4:00 PM (CST)


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