A.
Except for an establishment or processing plant that obtains a variance as
specified under Section 3, Subsection 25 an establishment or processing plant
that packages food using a reduced oxygen packaging method and Clostridium
Botulinum is identified as a microbiological hazard in the final packaged form
must ensure that there are at least two barriers in place to control the growth
and toxin formation or Clostridium Botulinum.
B. An establishment or processing plant that
packages food using a reduced oxygen packaging method and Clostridium Botulinum
is identified as a microbiological hazard in the final packaged form must have
a HACCP plan that contains the information specified under Section 10,
Subsection 2(A), (4), and that;
1. Identifies
the food to be packaged;
2. Limits
the food packaged to a food that does not support the growth of Clostridium
Botulinum because it complies with one of the following:
a. Has an Aw of 0.91 or less;
b. Has a pH of 4.6 or less;
c. Is a meat or poultry product cured at a
food processing plant regulated by the USDA using substances specified in 9 CFR
424, Preparation of Processing Operations, and is received in an intact
package; or
d. Is a food with a
high level of competing organisms such as raw meat or raw poultry;
3. Specifies methods for
maintaining at 41 degrees F or below;
4. Describes how the packages shall be
prominently and conspicuously labeled on the principal display panel in bold
type on a contrasting background, with instructions to:
a. Maintain the food at 41 degrees F or
below; and
b. Discard the food if
within 14 days of its packaging it is not served for on premises consumption,
or consumed if served or sold off premises consumption;
5. Limits the shelf life to no more than 14
calendar days from packaging to consumption or the original manufacturer's
"sell by" or "use by" date, whichever occurs first;
6. Includes operational procedures that;
a. Prohibit contacting food with bare
hands;
b. Identify a designated
area and the method by which:
I. Physical
barriers or methods of separation of raw foods and ready to eat foods minimize
cross contamination; and
II. Access
to the processing equipment is restricted to responsible trained personnel
familiar with the potential hazards of the operation; and
III. Delineate cleaning and sanitization
procedures for food contact surfaces.
7. Describes the training program that
ensures that the individual responsible for the reduced oxygen packaging
operation understands the:
a. Concepts
required for safe operation;
b.
Equipment and facilities; and
c.
Procedures specified under Section 3, Subsection 26(A), (4), and Section 10,
Subsection 2(A), (4).
