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RTE in vacuum seal pouches

Storage and Distribution

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#1 CLN

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Posted 13 November 2017 - 07:19 PM

Storage and Distribution of Ready to Eat (RTE) without further processing of snack foods such as vacuum pack beef, sausage, and other smoke meat foods.

 

 I am looking for proper hygiene practices for storage, or any food safety concern I should be address in our FS plans - if required.  What I had read so far that vacuum pack RTE is shelf stable, so doesn’t pose a risk in storage until packaging has been open by consumer.

Thanks

David


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#2 Charles.C

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Posted 13 November 2017 - 08:26 PM

Storage and Distribution of Ready to Eat (RTE) without further processing of snack foods such as vacuum pack beef, sausage, and other smoke meat foods.

 

 I am looking for proper hygiene practices for storage, or any food safety concern I should be address in our FS plans - if required.  What I had read so far that vacuum pack RTE is shelf stable, so doesn’t pose a risk in storage until packaging has been open by consumer.

Thanks

David

 

Hi David,

 

I assume you mean indefinite,  ambient shelf stable.

 

Sounds like you have invented a new food category, eg vacuum pack this -

 

http://preparednessa...e-dry-sausages/


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Kind Regards,

 

Charles.C


#3 FurFarmandFork

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Posted 13 November 2017 - 09:54 PM

So basic hygiene practices for warehousing packaged shelf stable foods? Simple starting place would be:

 

  • Building must be secure to both pests and unauthorized personnel (my general pest rule is that if I can see sunlight something needs to be done)
  • Restrooms need to be separated from the warehouse or be equipped with self closing doors, soap, water, TP, a way to dry hands, and a handwashing sign
  • No eating/drinking/storing personal belongings in the warehouse
  • Some sort of cleaning implements need to be on site with a procedure on how to handle spills and/or potentially infectious waste (i.e if someone were to hurl in your warehouse know what you would do)
  • keep it swept, organized, and make waste obvious and separate from storage

The above tends to be good practice (if implemented thoroughally) and tends to be sufficient for many state-level inspections. Not GFSI standards.


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QA Manager and food safety blogger in Oregon, USA.

 

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#4 CLN

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Posted 14 November 2017 - 02:22 PM

Charles and FurFarmandFork

 

Thanks for your assistance on this matter.  Also, the link is an excellent source of information that I was looking for.

 

Thanks again!

 

David


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