Guides/Vacuum packing and reduced oxygen packaging HACCP plans
Vacuum packing and reduced oxygen packaging HACCP plans
Vacuum sealing portions, cheese, or cooked foods for storage or sale is reduced oxygen packaging (ROP). Under the Food Code, ROP needs either a variance or a HACCP plan that meets 3-502.12.
Why ROP is regulated
Removing oxygen slows spoilage, so food can look and smell fine while C. botulinum or Listeria grows. The plan's controls make sure time, temperature, or other barriers keep those pathogens in check.
What the plan covers
Which foods you package, the barriers you rely on (refrigeration, freezing, acidity, water activity), the maximum hold time, labeling with the packaging date, and the records showing it's done every time. Fish has its own rules, so check how your jurisdiction treats ROP fish.
Short holds
Some jurisdictions don't require a HACCP plan for ROP food that's used within a short window, such as 48 hours, if it's labeled and kept cold. Ask your inspector before you rely on that.
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More guides in this cluster
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- Variances and HACCP plans under Food Code 3-502.11
- Vacuum-packed and ROP seafood HACCP
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