This is a two-day instructor-led course that covers types of food preparation at retail that would require a variance and a HACCP plan for compliance. The topic areas include the principles of HACCP, ROP, sprouting operations, fresh juice, drying, smoking, curing and fermenting of meat, poultry, game and fish products, other fermentations such as Kimchee and Kombucha, and shellfish tanks. This course is provided on behalf of the FDA.
Special Processes at Retail
Tuesday, February 6, 2018 to Wednesday, February 7, 2018