The Manufacture of Vacuum and Modified Atmosphere Packaged Chilled Foods: A Code of Practice (Second Edition)
Guideline 11 - PDF
- Campden BRI
- Campden BRI
This Code of Practice provides essential advice and guidance for manufacturers of vacuum and modified atmosphere packaged chilled foods.
Originally published in response to recommendations from the Advisory Committee on the Microbiological Safety of Food (ACMSF), this second edition has been updated to reflect changes and re-evaluations for controlling the potential safety risks of anaerobic pathogens including Clostridium botulinum in vacuum packed (VP) and modified atmosphere packaged (MAP) foods.
It gives clear and practical advice on the conditions that must be met to give chilled VP foods a shelf-life of over 10 days. It outlines why these precautions are necessary and, in simple terms, explains the conditions under which psychotropic Clostridium botulinum will or will not grow and produce toxins, enabling manufacturers to produce safe, chilled products.
Controlling factors for psychrotrophic Clostridium botulinum
Key points of good manufacturing practice for VP and MAP chilled foods
Distribution and end use
Storage-life and shelf-life considerations
Microbiological safety issues
Risk categories of VP and MAP foods
(£108.00 inc. VAT)
|Format||Published||16 Mar 2012|