What is Reduced Oxygen Packaging and What are the Food Safety Concerns & Controls?
June 25, 2006 First | ← Previous | Slide 37 of 45 | Next → | Last | Index | Speaker’s notes ROP Control in Food Establishments • Standard Sanitary Operating Procedures • Training for food employees engaged in ROP is critical and must identify: • Procedures which must be followed • Critical limits which must be met, monitored, have corrective actions if not met and record keeping • Consequences of not meeting critical limits • SSOPs (especially hand washing, no bare hand contact with ready-to-eat foods, cleaning and sanitizing food contact equipment) • Dedicated work areas to separate raw and RTE foods • Handwashing & no bare hand contact with RTE foods
