FD312 Special Processes at Retail

Event Date: 
Tuesday, November 17, 2020 to Friday, November 20, 2020
Event Type: 
NEHA Event


This virtual 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:

  1. Smoking
  2. Curing
  3. Use of Food Additives
  4. Reduced Oxygen Packaging
  5. Live Molluscan Shellfish Tanks
  6. Sprouted Seeds
  7. Processing and Packaging Juice
  8. Custom Processing of Animals
  9. 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. 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.


Contact Name: 
Cole Wilson
National Environmental Health Association (NEHA)
(303) 756-9090 x311