Which rule must you follow if you want to use reduced oxygen packaging?

Foods that are reduced oxygen packaged by the food establishment without a variance must be held at 41ºF (5ºC) or less at all times for not more than 30 days and: • Have a water activity of 0.91 or less; or • Have a pH of 4.6 or less; or • Be a cured meat from a USDA-regulated facility from an intact package; or • Be a …

What is the reduced oxygen packaging method?

Reduced oxygen packaging (ROP) is the process of placing food into a package, removing the oxygen from the package and sealing it, to keep food fresher for a longer time.

Which rule must you follow if you want to use reduced oxygen packaging for TCS foods?

Exemption: A HACCP plan is not required when a food establishment uses a reduced oxygen packaging method to package TCS food that is always labeled with the production time and date, held at 41°F or less during refrigerated storage and removed from its package in the food establishment within 48 hours after packaging.

Does ROP require a Haccp plan?

Reduced Oxygen Packaged HACCP Plans – raw, frozen or cooked, non-cured meat and poultry. Food Code Reduced Oxygen Packaging (ROP) without a Variance Criteria) require a Food Code HACCP plan. The requirements are for both raw and cooked, non-cured products.

Where should reduced oxygen packaged food be stored?

Written processing procedures, SSOP, and ongoing records to show that product is not temperature abused during processing and vacuum packing. Labeling “Important — Must be kept refrigerated at 41°F (5°C) or below” and date coding for a shelf life of 14 days.

What is ROP food service?

Reduced oxygen packaging (ROP) of Time/Temperature Control for Safety Food (TCS) is considered a high-risk process. In conducting ROP, the oxygen content of the air inside a package is reduced to less than that of air (21%) or eliminated altogether.

What are the regulations for thawing reduced oxygen packaged ROP fish?

The HACCP plan must outline how these guidelines will be met: ▪ Raw fish must be frozen prior to vacuum packing/ROP. Fish must remain frozen. When fish is thawed, the packaging should be opened to break the vacuum and allow oxygen in.

What is ROP Haccp?

The Hazard Analysis Critical Control Point (HACCP) plan required by the Department of Health and Mental Hygiene (DOHMH) for reduced oxygen packaging (ROP) is a prevention-based food safety system, based on the plan in the 2009 US FDA Food Code.

Does vacuum packing require a HACCP plan?

CONCEPTS REQUIRED FOR A SAFE OPERATION A thorough understanding of this HACCP plan, the use of the reduced oxygen packaging equipment, and the HACCP based standard operating procedures is necessary for the safe operation of the restaurant’s vacuum packaged products.

What are TCS foods?

Foods that need time and temperature control for safety—known as TCS foods—include milk and dairy products, eggs, meat (beef, pork, and lamb), poultry, fish, shellfish and crustaceans, baked potatoes, tofu or other soy protein, sprouts and sprout seeds, sliced melons, cut tomatoes, cut leafy greens, untreated garlic- …

Does vacuum packing require a Haccp plan?