Join us for the first of our new bi-weekly “Winning at Food Safety” webinars (every two weeks). Each 30-minute webinar will feature a food safety expert giving practical tips on how to systematize your food safety practice based on the latest science and FDA guidance. You won’t want to miss a single session. Our first session will feature Dr. Brian Nummer, USU Professor and Food Safety Specialist, teaching you how you can extend the shelf life of your TCS foods through the proper application of Reduced Oxygen Packaging methods.

What You Will Learn:
•    What is ROP and how to avoid aerobic conditions that lead to spoilage
•    What ROP methods can easily be implemented in restaurants
•    What HACCP implications exist for ROP
•    What are the benefits of ROP to a restaurant – reduce spoilage, lengthen shelf life, save labor, control portions
•    What storage temperatures need to be met to maximize shelf life
•    How ROP impacts spoilage and shelf life of food
•    What two foodborne pathogens are of greatest concern for ROP
•    What ROP situations exists where no HACCP plan is required
•    What special concerns to address with fish and cheese
•    How to extend the shelf life of raw meat and poultry to 30 days at normal refrigeration temperatures of 41°F
•    What essential thermometer tools are must-haves when using ROP and what the Food Code suggests you use