Dear Barrie,
These few extracts may assist yr cheese dream, somewhat –
2.13 Dairy products
MAP is used widely in hard cheese packaging. For example, cheddar has a 3 month shelf
life, 1.75% NaCl, pH control through maturation, resulting in C. botulinum control
And a doublet from USA –
3.4.3 The position in the USA
The 2005 Food Code also allows reduced oxygen packaging for hard cheeses, semi-soft
cheeses, and pasteurised processed cheeses, but limits shelf life to 30 days. ROP of unfrozen
fish is not permitted.
(USA)
3.4.3.2 Cheese
The 2005 Food Code allows a food establishment may package cheese using a reduced oxygen
packaging method without obtaining a variance if
• the cheese is commercially manufactured within a HACCP plan, and
• has no other ingredients added, and
• meets the Standards of Identity for hard cheeses, pasteurized processed cheese or semisoft
cheeses, and
• it labels the package with a “use by” date that does not exceed 30 days or the original
manufacturer’s “sell by” or “use by” date, whichever occurs first; and
• discards the reduced oxygen packaged cheese if it is not sold for off-premises consumption
or consumed within 30 calendar days of its packaging
C.botulinum,vacuum packed, MAP,chilled foods.IFR,2006.pdf 1.22MB
30 downloads
(I daresay this was the “heavy-lifting” basis of the FSA 2008’s previous attached document)
Also see these quite interesting links –
http://www.dairyscie...e_topic332.html
(UK situation, 2012)
http://cheeseforum.o...hp?topic=6794.0
(esp. [probably]USA origin posts 6,9)
Rgds / Charles.C
PS- bacon looks more complicated, eg (USA) -
-
(H) Foods Which Require a Variance Under Code Section 3-502.11 if Packaged in Reduced Oxygen Atmosphere
- (1) Unfrozen processed fish and smoked fish may not be packed by ROP unless retail food establishments have an approved variance application and HACCP plan to show C. botulinum spore germination and toxin production or L. monocytogenes growth will not occur and are inspected by the regulatory authority. Establishments packaging such fish products, and smoking and packing establishments, must be licensed in accordance with applicable law.
- (2) Soft cheeses such as ricotta, cottage cheese, cheese spreads, and combinations of cheese with other ingredients such as vegetables, meat, or fish at retail must be approved for ROP through an approved variance application and HACCP plan and be inspected by the regulatory authority.
- (3) Meat or poultry products which are smoked or cured at retail, except that raw food of animal origin which is cured in a USDA-regulated processing plant, or establishment approved by the regulatory authority to cure these foods, may be smoked in accordance with approved time/temperature requirements and packaged in ROP at retail if approved by the regulatory authority. Smoking which meets the time/temperature parameters in Section 3-401.11 does not require a variance. Cold smoking where the temperature achieved by the product is greater than 41°F requires a variance. Curing using nitrite or nitrate always requires a variance
http://www.fda.gov/F...e/ucm188201.htm