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.