Reduced Oxygen Packaging:

Gas components: 1. Normal air has: ___% O2, ____% CO2, ___% N2

1. 21% O2, 0.03% CO2, 78.9% N2

Option one continued: 1. Labeled with instruction to keep food at 41 or less and discard __ Days 2. Limits refrigerator shelf life to ___ Days. 3. Operational procedure that: a. Prohibts ___-__ contact with RTE foods b. identify ____ work area c. Establish __/___ procedures. 4. describes ____ program for staff 5. ____ __ is provided to RA prior to implementation

1. 30 days 2. 30 days 3a. bare hand contact 3b. designated c. cleaning/sanitizing d.training 5. HACCP plan

HACCP plan must specify: 1. each ___ 2. __ __ for each CCP 3. __ & ___ for monitoring and controlling each ccp by food employee 4. method and frequency for PIC to ___ __ that food employees is following SOP. 5. ___ __ to be taken by PIC 6. __ maintained by PIC

1. CCP 2. Critical limmit 3. Method and frequency 4. routinely verify 5. Corrective actions 6. Records

OPTION 4: ROP with CHEESE 1. Can only ROP ___ ___ cheese that meets standards of identity: ___ cheese, ____ Cheese, ___-___ cheese 2. ____ Plan 3. Labeled and kept at ___ or less, have operational procedure, and training program for staff. 4 labeled to use by ____ days or manufacture sell by date(whichever is first) 5.__ cheese if not sold within 30 days

1. COmmerically manufactured; hard cheese, ppasteurized cheese, semi-soft 2.HACCP 3. 41 4. 30 days 5. Discard

Juice Packaged in a food establishment shall be: 1. Treated under a ____ Plan or 2. __ with a warning stating it is not pastuerized

1. HACCP 2. Labeled

Option 1: vacuum packaging can be sold offsite 1. Must have a ____ that proved two barriers. a. Barrier 1: _____ or less storage b.Barrier 2 has four choices: 1. Aw of ___ 2. pH of ____ 3. Meat or poultry ___ at inspected plants 4. ___ meat, ___ poultry, or raw veggies

1. HACCP a. 41 degrees or less b. Barrier 2 1. </ 0.91 2. </ 4.6 3. Cured 4. Raw, raw

OPTION 3: COOK-CHILL or SOUS-Vide 1. develop a __ __ & provide to RA 2. Ensure food is " a. prepared only for ____ consumption or distribution within same business entity b. cooked to heat food to one of the temperature in the chart with ___ ___. c. Protected from ___. d. Placed in a bag with an oxygen barrier and sealed After cooking and before reaching ____.

1. HACCP Plan 2. a. on site b.No consumer advisory c. contamination d. 135F

Vacuum Packaging: 1. Reduces the amount of air from a package and ____ seals the package so that a near perfect vacuum exists inside

1. Hermetically

Sous Vide Packagin (SV) 1. __ or ___ foods put into impermeable bags 2. ___/____(some head space) then cooled 3. cooked in bag and goal is to undercook meats.

1. Raw or partially cooked 2. sealed/crimped

How we control risks: HACCP 1. all ROP without variance must have ____ barriers to control Listeria Monocytogenes and C. Botulinum

1. Two

5 types: 1. ___ ___(VP) 2. __ ____ ___(MAP) 3. ____ ___ ___(CAP) 4. ____ ___ ___(CC) 5.___ ___ ___ (SV)

1. Vacuum packaging 2. Modified Atmosphere packaging 3. Controlled Atmosphere packaging 4. Cook Chill packaging 5. Sous Vide Packaging

MAP alternate levels: 1.CO2: Anti microbial, 5-10% inhibits spoilage organism, ___ unaffected 2.O2: speed ___, ____, ___, inhibits anaerobes, necessary for spoilable indicators 3. N2: ____ ___, decrease rancidity 4. CO: Protect color, GRAS, ___ required labeling, no CO remains after opening package

1. anerobes 2. speeds growth, ripening, aging, inhibits anaerobes 3. Inert/filter gas 4. No required labeling

Controlled Atmospheric Packaging (CAP) 1. Atmosphere modified, but ___ control is maintained 2. Uses ___ __, total replacement of oxygen, ____ packaging or non respiring food Pellet bags

1. continuous 2. oxygen scavenger, total replacement of oxygen, impermeable packaging

Cook Chill Packaging (CC) 1. Hot ___ food put into impermeable bags 2. ___/___ (come head space left), then cooled 3. MOST COMMON RETAIL LEVEL

1. cooked 2. sealed/crimped

RULES: 1. Held in cooler with continuous ___ ___ (visual temp data logger) & visually examined twice a day 2. If transported off site to satellite operation, mst have __ __ 3. Label with product name and date packaged 4. ____ required to confirm cooling and cold holding refrigeration time temperature parameter are met. 5. records must be kept for __ months and made available to RA when requested 6. Implement __ operational procedures and training program as specified

1. electronic monitoring 2. electronic monitor 3. label 4. Records 5. 6 months 6. written

ROP-COOK CHILL PACKAGING: 1. ___-filling bags by hands 2. __-___ machine used to make a hermetic seals 3. __ & ___ mark 4. Rapid __ in chill tanks 5. store in WIC at ___ 6. __ ___ of bagged product in boiling water

1. hot 2. seal a meal 3. label and date 4. rapid chill 5. 41 or less 6. Re-thermlization

A HACCP is not required for ROP of TCS foods that: 1. ___ with the production time and date 2.HEld _____ during refrigeratored storage 3. Removed from package within __ hours

1. labeled 2. 41 degree or less 3. 48 hours

4 examples of restuarants that use this

1. olive garden 2. chuys 3. don pablos 4. uncle juilos rio grande

Modified Atmosphere Packaging: 1. Atmosphere modified, may change over time due to ___ of packaging 2. Oxygen ration may be reduced by elevating different levels of ____

1. permeability 2. gases

ROP benefits: 1. Extends __ __ 2. Reduced need for __ __ 3. more consistent ____ 4. Less __ for preparation 5. Portion control problem eliminated 6. less ___, fewer dirty utensils

1. shelf life 2. skilled labor 3. quality 4. less time 5. portion control 6. less mess

ROP RISKS: 1. __ organisms no longer indicators 2. ___ pathogens still grow at cold temperature (Listeria) 3. no ___ barriers with CC/SV 4. Cooking destroys __ __ but sport formers survive 5. Foodborne pathogens grow under ___ & ___ conditions 6. Potential for temperature abuse

1. spoilage 2. psychrotrophic pathogens 3. no secondary 4. vegetative bacteria 5. anaerobic and aerobic conditions 6. temp abuse

option 3 continued: e. Cooled to ____ and then 3 choices: 1. Cool to ___ within 48 hours of reaching 41 and hold for 30 days 2. Maintain 41F for ___ days or 3. hold ___, indefinitely

e. 41 F 1. 34F 2. 7 3 frozen

OPTION 2: Fish can be ROP'ed provided it is ___: before ROP DURING ROP After ROP

frozen