Reduced Oxygen Packaging (Cook chill, sous vide and vacuum packaging) under the US FDA food code
- ROP in the Food Code
- ROP Workshop – Dr. Nummer travels the US and Canada providing a 1.5 day ROP workshop. If you are interested in this workshop for your location please read the prospectus here.
- ROP Changes to the 2013 Food Code (Whitepaper)
- ROP Equipment Suggestions
- ROP HACCP Documents Checklist
- Chef Sell – why ROP? (Whitepaper)
- Sous vide cooking
- Sous vide Poultry (USDA time-temperatures)
- Sous vide non-intact meat (USDA time-temperatures)
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