Develop HACCP Plan for Food: Reduced Oxygen Packaging Standard Operating Procedures
Reduced oxygen packaging is an innovative way to increase the shelf life of certain foods and, in turn, decrease food waste.
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It involves vacuum packaging to remove oxygen which can lead to food spoilage over time. Only food handlers that are trained in the use of the reduced oxygen packaging equipment and process of reduced oxygen packaging and have a thorough understanding of the HACCP plan shall operate or conduct ROP operations.
The Hazard Analysis Critical Control Point system is a preventative system for assuring the safe production of food products. It is based on a common sense application of technical and scientific principles to a food production process. The most basic concept underlying HACCP is that of prevention. The food processor/handler should have sufficient information concerning the food and the related procedures they are using, so they will be able to identify where a food safety problem may occur and how it will occur.
The Develop HACCP Plan for Food: Reduced Oxygen Packaging Standard Operating Procedures mobile app includes a straightforward Reduced Oxygen Packaging Standard Operating Procedures checklist. The app allows you to fill out the form using desktop, smartphone or tablet. A PDF is created for your records.
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