Reduced Oxygen Packaging (Cook chill, sous vide and vacuum packaging) under the US FDA food code

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• ROP in the Food Code
• ROP Q : Is reheating CC-SV foods for hot holding and hot holding CCPs?
• ROP Q: Is bagging FOOD cold without a vacuum considered ROP?
• 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)