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NC State Extension

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April
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Description:

Course Summary

Specialized processes, which include fermentation, acidification, reducedoxygen packaging, cook-chill, sous vide and more are growing in popularity atthe retail level. Reasons for this include the growth of the farm to fork andlocal foods movement, an increase in the cost of food, more advanced educationaltechniques among culinary professionals, the global scope of our retail foodindustry and desire for specific ethnic products and specific flavor andtexture preferences. Many courses have been designed and delivered to provide amicrobiological background on the hazards associated with these processes, aswell as the principles of HACCP as it relates to the retail food industry, butnot many cater to the practical application needed for industryprofessionals.  

This hybrid course has been designed to help industry partners develop andimplement food safety plans for specialized processes. Utilizing both aninteractive online program and virtuallecture approach, this course aims to understand and apply thefoundational principles of HACCP. Food safety academic and regulatoryprofessionals will assist participants with pertinent questions about usingspecialized processes in their businesses. After attending this course,industry personnel should possess the tools and knowledge to identify specialprocesses, collect and submit documentation for a HACCP Plan, and gain aworking knowledge of the process to implement HACCP plans at retail

Time: Live component will be 9am-4pm (ET) over Zoom with multiple breaks

Cost: $200 per person.

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Apr 8 Thu