Special Processes at Retail


The North Carolina Environmental Health State of Practice Committee (NCEHSOP) presents:

FD312 Special Processes at Retail:
Course Description: This 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. Particular 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.

October 21-23, 2015
Cumberland County Health Department
1235 Ramsey Street
Fayetteville, NC 28301

Please find the attached course agenda with the registration application. I will be submitting the agenda to the REHS Board shortly to have them determine how many hours will be awarded.

To register for this SOP sponsored course, you must print out and mail payment to the address on the attached registration form. See the NCEHSOP website at:
for more information. Note that the address for registrations and payments has changed as of January 1, 2015 and is now:

P.O. Box 316
Wentworth, NC 27375

Seating is limited to 40 participants. If you have questions regarding registration or payment, please contact Jeff French at jeff.french.

If you have any questions about this course, don’t hesitate to contact me.

Donna Wanucha, REHS
Regional Retail Food Specialist
FDA/Southeast Region
State Cooperative Programs