ROP consists of vacuum packaging, cook-chill and sous vide. Each ends up with a food stored refrigerated in packaging that reduces oxygen. There are two main hazards in ROP: Clostridium botulinum and Listeria monocytogenes.
The Food Code requires operators using ROP to have HACCP programs either by variance, or under certain circumstances without a variance, to prevent foodborne illness. The main preventive measures used are low temperature refrigeration and limited storage time. These and other barriers such as cooking, acidity, and water activity will be discussed. This presentation will also discuss what should be in a HACCP plan and suggested guidance to ROP based inspection. Lastly, the requirement that operators and employees receive
training in ROP will be presented with training options.
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