Key Concepts - Vacuum packaging is a food packaging process known as 'Reduced Oxygen Packaging' or ROP-food in a package with less oxygen than normal.
- Advantages include extended shelf life, color retention, less shrinkage and moisture loss.
- Risks include bacteria that grow without oxygen including Clostridium botulinum and Listeria monocytogenes .
- Retail Food Code regulations limit the types of food that can be vacuum packaged.
- Temperature, types of food packaged, shelf life and sanitation are the four primary controls to prevent bacteria growth.
- A HACCP plan is required when using any reduced oxygen packaging method.
Learning Objectives After this training food handlers will be able to: - Understand the advantages and risks of vacuum-packaged foods.
- Know what particular group of bacteria presents the greatest risk in vacuum-packaged foods and why.
- Understand how the food safety hazards are controlled.
- Explain the reason retailers use a shelf life for vacuum-packaged foods of no longer than 14 days while USDA manufacturers often use 30-45 days.
- Define back flushing. Give an example when back flushing would be used.
- Know the labeling requirements for retail vacuum-packaged foods.
Training Tools Note: Minnesota Food Code regulations are cited in this guide. Refer to your regulatory authority. |
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