Flavorseal recently announced dates for the next four HACCP/Reduced Oxygen Packaging workshops for state and local regulatory officials and foodservice professionals. Locations now scheduled for the 2013 year include:
|June 18-19, 2013||Cleveland, OH|
|August 7-8, 2013||San Diego, CA|
|October 29-30, 2013||Asheboro, NC|
|November 4-5, 2013||St. Paul, MN|
Developed by Dr. Brian Nummer of the Retail-Foodservice Food Safety Consortium, these 1 ½ day workshops provide an in-depth discussion of the applications, advantages and limitations to using reduced oxygen packaging (including sous vide and cook-chill) in the retail and foodservice setting. Presented by Dr. Nummer, a Food Microbiologist and Extension Specialist from Utah State University, the workshop will also feature a brief presentation on reduced oxygen packaging from Chef Tim Franks of Flavorseal.
Seminars are open to regulatory personnel and foodservice professionals, and both are encouraged to attend. “Federal food code regulations regarding reduced oxygen packaging have been under discussion and will soon be updated,” said Ken Hynes, VP of Food Service for Flavorseal. “These seminars are a great chance to get a thorough understanding of the issues before the changes are implemented.”
For more information on these seminars and a link to the online registration form, visit the Flavorseal foodservice events page.
Flavorseal specializes in packaging systems and products for the food processing, foodservice, and retail markets, providing customized solutions that improve ways to package flavor. In addition to the SQF Level 3 Certification, the Flavorseal manufacturing facility has achieved a superior rating from the American Institute of Baking (AIB). For more information, visit us at www.flavorseal.com or email us at firstname.lastname@example.org. We are located at 35179 Avon Commerce Parkway, Avon, OH 44011. Phone: 440-937-3900 or Toll-Free: 866-769-1500; Fax: 440-937-3901.