C.M.R. 01, 001, ch. 346, § 001-346-3, subsec. 001-346-3-26

Current through 2024-51, December 18, 2024

Subsection 001-346-3-26 - Reduced Oxygen Packaging Criteria

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).

C.M.R. 01, 001, ch. 346, § 001-346-3, subsec. 001-346-3-26