firstname.lastname@example.org PO Box 741, Helena, MT 59624
April 25 @ 1:30 pm - 2:30 pm
NACCHO is pleased to host an online sharing session on Specialized Food Processes – Reduced Oxygen Packaging (ROP). Reduced Oxygen Packaging such as vacuum packaging, cook-chill and sous vide processes are considered specialized processes under the U.S. Food and Drug Administration Model Food Code. The use of ROP has become increasingly popular in restaurants across the nation. Building a positive relationship between industry members and regulators is an important component in making sure ROP is implemented correctly for consumer food safety.
During the first portion of the sharing session, food safety experts Chef Don Brizes and Chef Robert Brener will provide an industry perspective of implementing ROP in the restaurant.
The second portion will feature a presentation from Vas Hofer on Maricopa County, AZ’s Variance and HACCP plan review processes for restaurants using ROP.
Participants will have the opportunity to share their experiences and ask questions during the Questions and Answers period.
Register at http://naccho.adobeconnect.com/eu0joufb5k98/event/registration.html
Amy Chang, MS,
National Association of County and City Health Officials (NACCHO) │1201 Eye Street NW 4th Floor │ Washington, DC 20005
Direct: 202.507.4221 | Main: 202.783.5550 x 4245 │Fax: 202.783.1583 │Email: email@example.com