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MAP Packging for Lunch Meat

Critical Limits HACCP MAP

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#1 dsarapin

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Posted 12 August 2018 - 01:19 AM

I am looking into using MAP packaging for my sliced lunch meat line. I have been debating on whether or not it should be a CCP or a QCP, As there is not always a clear food safety risk, but rather a quality and shelf life risk if done incorrectly. Does any one have any advice on this decision? Any information would be helpful. I there a specific critical or monitoring  limits that are standard for lunch meats?  I plan on using a 30/70 gas mixture.



#2 Charles.C

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Posted 13 August 2018 - 05:19 AM

I am looking into using MAP packaging for my sliced lunch meat line. I have been debating on whether or not it should be a CCP or a QCP, As there is not always a clear food safety risk, but rather a quality and shelf life risk if done incorrectly. Does any one have any advice on this decision? Any information would be helpful. I there a specific critical or monitoring  limits that are standard for lunch meats?  I plan on using a 30/70 gas mixture.

 

The risk  particularly depends on how / how long you intend to store it.

 

One potential hazard is C.botulinum. Clearly a safety factor.


Kind Regards,

 

Charles.C






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