Overview
This two and half hour session will provide an overview of vacuum packing and will draw upon the legislation and FSA guidance including The safety and shelf-life of vacuum and modified atmosphere packed chilled foods with respect to non-proteolytic Clostridium botulinum. The course will provide food practitioners with an understanding of what vacuum packing is, the types of food that can be vacuum packed and the difference between commercial and domestic products. There will also be an assessment of the concerns raised by potential pathogens that can be found when vacuum packing, as well as their shelf life.
The event will provide delegates an understanding on what to look for on an inspection, Food Safety Management Systems, safe methods, and training instructions. There will also be an emphasis on controls and a discussion on cleaning and maintenance of vacuum packers.
Objectives
• Recognise the types of cross-contamination associated with vacuum packed foods
• Understand the effects on the food hygiene rating
• Assess the advantages to food business operators using vacuum packaged foods
Who should attend
• Environmental Health Practitioners
• Food Safety Professionals
• Trading Standards Officers
• Food Industry Safety Practitioners
CPD: 2 hours and 30 minutes
