Reduced Oxygen Packaging HACCP Training
Next Training: TBD
Louisiana Department of Health and Hospitals (DHH) in Title 51 of the Louisiana Administra-tive Code requires “food establishment or retail food store/market that packages food using a reduced oxygen packaging method shall have a Hazard Analysis Critical Control Point (HACCP) plan.” Reduced Oxygen Packaging (ROP) HACCP class covers seven princi-ples of HACCP, Sanitary Code ROP, and ROP HACCP plan examples. Participants will receive certificate of participation issued by LSU AgCenter School of Nutrition and Food Sciences.
The School of Nutrition and Food Sciences of-fers a four hour ROP HACCP training designed to educate food establishment and retail food store/market managers, HACCP coordinators, quality assurance/control personnel, sanitation management, supervisors, operators on seven principles of HACCP and State of Louisiana regulations over ROP.
INSTRUCTION
Instructors are faculty and staff in the LSU AgCenter School of Nutrition and Food Sciences.
Opportunities will be provided by the staff during the seminar for specific questions and/or clarifications, which may occur individually or collectively.
CERTIFICATION
Satisfactory completion of the course ensures that the participant is acquainted with:
- An understanding of how to develop a HACCP plan.
- Tools to develop, implement, monitor and verify a ROP HACCP plan.
Participants who complete the course will receive certificate issued by LSU AgCenter School of Nutrition and Food Sciences
Contact Information
Registration Questions
Celika Murphy
Phone: 225-578-5207
Email: cmurphy@agcenter.lsu.edu
Lead Instructor
Evelyn Gutierrez Watts
Phone: (225)578-5207
E-mail: egwatts@agcenter.lsu.edu
