FSS GUIDANCE ON VACUUM PACKING

Introduction
This guidance is applicable to raw and ready-to-eat vacuum packed or modified atmosphere packed chilled foods, and provides advice on how to produce these foods safely.
The bacterium Clostridium botulinum is able to grow and produce a harmful toxin in the absence of oxygen.

It is important that vacuum-packed chilled foods have the necessary controlling factors or hurdles in place to minimise the risk of growth and toxin production by this organism, throughout the shelf-life of the product.

The guidance explains the 10 day shelf-life rule, and the requirement for additional controlling factors, where the shelf-life is greater than 10 days.

Intended Audience
This guidance is recommended for use by manufacturers and retailers of chilled vacuum and modified atmosphere packed (VP/MAP) foods and to assist in the practical development of HACCP (Hazard Analysis Critical Control Point) for these foods.

It is designed to meet the needs of all levels of expertise, from technical managers in large enterprises to small businesses and individuals. The guidance is also designed to help Food Law Enforcement Officers carrying out their enforcement duties.

Purpose
The guidance summarises the ACMSF Report on Vacuum Packaging and Associated Processes, the Industry Code of Practice for the Manufacture of Vacuum and Modified Atmosphere Packaged Chilled Foods and the recommendations found in the ACMSF 2006 Report available at: http://acmsf.food.gov.uk/acmsfreps/acmsfannualreports

The ACMSF recommended a maximum 10 day shelf-life for vacuum and modified atmosphere packed foods stored at 3 ≤ 8°C when other specified controlling factors could not be identified.