HACCP for Reduced Oxygen Packaging

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Reduced oxygen packaging should have a HACCP plan with safeguards for food safety in practice

1. Proper cleaning & sanitizing
2. Temperature control
3. Labeling requirements
4. Hygiene (hand washing)

With a fixed set of barriers there are general barriers and there are specific barriers. Some barriers include:

• pH 4.6
• W. A. .91
• Sanitation
• Temperature
• Cure (Restricted ingredients)
• Product Sanitizers
• Hygiene
• Dedicated Area (Product separation)
• Listera & Botulinum are killers

Watch out for:

• Temperature abuse
• Poor sanitation & hygiene
• Cross contamination
• Use by date/expiration date/lot codes

Ask a food safety expert - call 219.926.1150 or email bgn@haccpwriter.com