HACCP for Reduced Oxygen Packaging

Take the first step and call today! - 219.926.1150 or 773.339.0304

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