Dear Pedro,
It’s a bit old (1997) and the Plan seems to be being rethought (“under development”) but the Canadian Generic Chicken HACCP Plan addresses MAP by -
#35 Packaging +/- Gas Flushing & Labelling:
- Cross-contamination by equipment or employees, growth of pathogens due to insufficient levels of CO2.
- Incorrect packing/slaughter date
>>>>>
Controlled at - Prerequisite programs (Equipment, Employee Training)
http://www.inspectio...aabpou5ae.shtml
(ie not a CCP)(Obviously this conclusion could still be modified depending on yr specific process / shelf requirements etc, plus the knowledge base may have changed in 10 yrs)
By prerequisite I guess they mean something like this (from the same site) -
The following MAP assessment criteria should be addressed by inspection protocols for MAP equipment:
1. The equipment should have good sealing capability (sealing pressure, time and temperature) to ensure the integrity of the seal.
2. The compatibility between the MAP equipment and the packing material should be assessed. In examining MAP equipment, consideration must be give to the particular packaging material used. Packaging material inspection criteria could include oxygen barrier, moisture barrier, sealability, toughness, rigidity, etc.
3. There should be good evacuation (vacuum)/gas flushing capability to ensure the proper MAP environment
4. Proper gas mixing to ensure the proper blending of gases
5. The gas should be of a quality that will prevent chemical contamination (e.g. medical grade).
6. There should be a system for warning the operator of low/no gas which could compromise the MAP environment
7. The MAP equipment should have adequate devices and accessories to monitor the above conditions.
Whether that suggests it a PRP or an oPRP, I have no idea. Depends on the risk assessment presumably or possibly easier to be manouvered into PRP like allergens.
Any chicken-people around ??
Rgds / Charles.C