May 5, 2:00 pm - 3:00 pm EDT
Acidified foods are considered risky because a product that is not produced correctly may cause serious illness to those who consume it. For this reason, acidified foods have their own specific set of regulations as outlined by the Code of Federal Regulations and in the Food Code (Special Processes 3-502.11).
This online sharing session will provide local retail food regulators with high-level food safety knowledge and understanding regarding acidified foods.
Participants will have the opportunity to virtually exchange ideas with their peers throughout the session and get their questions answered.
Have questions that you would like to see addressed in this sharing session? Send your questions ahead of the session to email@example.com.
- Dr. Brian Nummer, Utah State University Food Safety Extension
Dr. Nummer is currently the Extension Food Safety Specialist and Professor in the Department of Nutrition, Dietetics and Food Sciences at Utah State University. His specialty is retail and food service food safety and small business food safety (manufacturing). Dr. Nummer is a subject matter expert in food microbiology relevant to almost all food commodities (meats, poultry, seafood, ROP, low moisture foods, refrigerated foods, and more). He is a subject matter expert in the U.S. FDA model Food Code, Sanitation, Employee behavior regarding food safety, training and education, HACCP, and GFSI (ISO 22000). Dr. Nummer is fluent in the new FSMA PC For Human Foods and is an FSPCA approved lead trainer, FDA Juice HACCP, Seafood HACCP and USDA Meat HACCP. He has also worked in food packaging, bottled water and egg industry HACCP.