34. ROP Controls in Food Establishments

What is Reduced Oxygen Packaging and What are the Food Safety Concerns & Controls?

June 25, 2006

First  |  ← Previous  |  Slide 34 of 45  |  Next →  |  Last  |  Index  |  Speaker's notes

ROP Controls
in Food Establishments

• Cook Chill/Sous Vide products must remain under control of Food Establishment
  • Used On the premises
  • Satellite operations owned solely by operator
• Why home storage temperatures are in doubt
  • Audits International data
    • 25% of home refrigerators are above 45 0 F
    • 10% are above 50°F
  • Van Garde & Woodburne
    • 27% of home refrigerators are above 50°

Speaker's Notes

Specific controls have been added to the code requirements for cook chill and sous vide to make up for the fact that there are no secondary barriers in foods that are packaged using cook chill or sous vide. In addition, refrigeration in homes is often higher than the temperature required to control potential pathogens.
Therefore, cook chill and sous vide products in their original bag cannot be removed from the control of the food establishment operator and sold to the consumer or to another business.
The operator who has a satellite operation directly under his control may transport CC or SV bagged product to an off-site location or satellite location, provided it remains completely under his control.