This course explores the specific types of food processing in retail food establishments which are required by the FDA Food Code to have a variance and mandatory HACCP plan.
Topics will include:
- Use of Food Additives
- Reduced Oxygen Packaging
- Live Molluscan Shellfish Tanks
- Sprouted Seeds
- Processing and Packaging Juice
- Custom Processing of Animals
- Any other process determined by a Regulatory Authority to require a variance/HACCP plan
The course will focus on the microbiology of these various forms of food processing at retail, specific concerns for each process, and necessary controls for the hazards associated with each process. Particular emphasis will be placed on reduced oxygen packaging (ROP) in retail settings. The course will include practical evaluation of various food samples, verification and validation of HACCP plans, and approaches to conducting inspections.