Reduced Oxygen Packaging Workshops

This workshop emphasizes the basic concepts of HACCP as they relate to reduced oxygen packaging of foods under the U.S. model Food Code.   Reduced oxygen packaging is considered a special processing technique and requires a documented (written) and implemented HACCP program.  This workshop will provide guidance to meet the requirements in the 2009 US model Food Code as well as provide hands-on HACCP training.  The instructor is Dr. Brian Nummer, a food microbiologist and Extension Specialist at Utah State University with expertise in ROP.  Participants will receive a HACCP certificate from Utah State University Cooperative Extension Food Safety Program and the Retail-foodservice food safety consortium.