Agenda: Online Zoom Course Sep 2021 | 9 am-noon and 1 pm-3 pm (Tue, Wed, Thu)

There are four main sections for ROP (links go to pdf notes): (1) Introduction, (2) Hazards and Controls, (3) ROP in the Food Code, and (4) Hands-on ROP HACCP

Charcuterie Notes (pdf)

Fermentation Notes (pdf)

Certificate link

We will be using the Kahoot and Quizizz apps for learning engagement.  Please download these to your phone from your APP store.

Quizizz “class” sign up (link)  No need to enter your parent’s email address -LOL :-).  Take the quizzes at the end of the day or the end of the course.

Blank Forms needed for Group Breakouts

ROP Resources (My ROP page on this website).

Information on obtaining your course certificate will appear here near the conclusion of the course.

Download (PDF, 3.69MB)

If the above PDF presentation doesn’t have a preview just use the download link.

Please feel free to email me with additional questions after the webinar.  You can also email if you would like to take the acidified foods course at 50% off ($150).  I will need to get a discount code that you can use to register at the reduced price.  That offer would only be for regulators and coupon codes expire in a month.

Quick Links

A few more Q&As

Q: What is the reference for this table presented in the webinar?

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The FDA has begun inspections under the new Preventive Controls for Human Foods rule.  Many operators have been caught unprepared when FDA requests an in-depth verification and validation of their hazard analysis within their food safety system.  Dr. Nummer will cover some best practices for the hazards analysis and verifications of the hazards analysis.  This includes an introduction to the concept of the “decision-making” document.  In short, why is a step in your food process controlled at the GMP, operational prerequisite, or critical control point levels?

Download (PDF, 1.98MB)

Have you put much thought into what and how you train your staff?  Did you measure their learning in the short-term and long-term? Dr. Nummer has long advocated food safety is “people, tools, and process”.  We do process food safety very well.  We often ignore “people and tools”  food safety.  With the rollout of FSMA, the FDA introduced the term “qualified”, FDA-speak for knowledge, skills, and abilities.  Staff and supervisors can be qualified through experience or become qualified via training and education.  Dr. Nummer will discuss the supervisor’s viewpoint of training and education along the food safety continuum from GMPs to ISO22000.  Some of the points covered are what to teach, how to teach, or isn’t the 600-page manual sufficient?  Do FDA or GFSI schemes require training records? How do supervisors verify staff perform critical controls?

View USU’s Professional Master’s of Food Safety and Quality Online Program teaser [Link].