New Dates for HACCP Workshops on Reduced Oxygen Packaging Announced

AVON, Ohio, May 3, 2013 /PRNewswire/ -- Flavorseal recently announced dates for the next four HACCP/Reduced Oxygen Packaging workshops for state and local regulatory officials and food service professionals.  Locations now scheduled for the 2013 year include:

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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 also feature a brief presentation on reduced oxygen packaging from Chef Tim Franks of Flavorseal.

Seminars are open to both 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 Flavorseal's website.

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. The Flavorseal manufacturing facility has achieved a superior rating from the American Institute of Baking (AIB), and recently received its SQF Certification. For more information, visit us at http://www.flavorseal.com/index.html or email us at [email protected]. We are located at 35179 Avon Commerce Parkway, Avon, OH 44011. Stacey Brown, Phone: 440-937-3900 or toll free: 866-769-1500; Fax: 440-937-3901.

SOURCE Flavorseal