AVON, Ohio — Flavorseal, an industry leader in sous vide and cook-chill, announced their sponsorship of two additional workshops on reduced oxygen packaging and HACCP. Conducted by Dr. Brian Nummer of the Retail-Foodservice Food Safety Consortium, these seminars bring together both foodservice industry and regulators for a comprehensive overview of sous vide, cook-chill and HACCP. After completion of the program, chefs and restaurant owners have the knowledge they need to successfully put together a HACCP Plan for sous vide or cook-chill, and regulators have a better understanding of these processes and the necessary components of a HACCP Plan for cook-chill or sous vide systems.
"Bringing together these two groups is one of the most valuable aspects of these seminars," said Mary Stieger, Market Manager for the Foodservice Division. "Regulators and restaurant owners both want the same thing – to make safe food for the public. Dr. Nummer's workshops give them the opportunity to better understand both points of view."
An associate professor with Utah State University and one of the only readily available reduced oxygen packaging process authorities in the United States, Dr. Nummer is a food microbiologist and Extension Food Safety Specialist with over 22 years' experience in the field. He recently chaired the Conference for Food Protection Committee on ROP and had six issues approved at the 2012 CFP conference related to ROP.
Dr. Nummer's next two workshops on this subject are scheduled for October 29-30, 2013 in Asheboro, NC and November 4-5, 2013 in Saint Paul, MN. Registration for the Asheboro workshop is available at http://rop-asheboro-nc.eventbrite.com. Registration for the Minneapolis workshop is available at http://rop-mn.eventbrite.com.
Flavorseal's Complete Sous Vide and Cook-Chill Offering
Dr. Nummer's workshops are an important part of the complete HACCP assistance program developed by Flavorseal for their foodservice customers. This program also includes plan templates, custom plans, expert consultation, and record-keeping equipment.
"It has taken some time and a lot of education on our part, but we are very proud of the truly complete sous vide and cook-chill package we've put together for our customers," continued Ms. Stieger. "We started with great equipment and quality packaging. HACCP assistance is a natural extension of that. We want to make sure our customers come to us for everything they need to do cook-chill and sous vide in their kitchens."
Flavorseal specializes in packaging systems and products for the food processing, foodservice, and retail markets, providing customized solutions that improve ways to package, prepare and store food. In addition to the SQF Level 2 Certification, the Flavorseal manufacturing facility has achieved a superior rating from the American Institute of Baking (AIB). For more information, visit us at http://www.flavorseal.com or email us at info@flavorseal.com. 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.
Source: Flavorseal