Anyone using MAP for product packing?
Does anyone have information on using map for product packing is it consider high risk or does it have labeling requirements thank you
Does anyone have information on using map for product packing is it consider high risk or does it have labeling requirements thank you
In the context of the packaging or the food ? (since posted in packaging forum)
How do you interpret "high risk" ?
The risk likely depends on the intended application.
addendum
Some possible food safety-related risks are detailed here -
In the UK you have to label the food "packaged in a protective atmosphere". I strongly suspect no average consumer in the UK has any idea what that means.
As for "if it fails it it a CCP?" which is what I think you're asking? It will obviously depend on your process but I've not come across an MAP yet which is for food safety reasons, it's normally food quality.
In the UK you have to label the food "packaged in a protective atmosphere". I strongly suspect no average consumer in the UK has any idea what that means.
As for "if it fails it it a CCP?" which is what I think you're asking? It will obviously depend on your process but I've not come across an MAP yet which is for food safety reasons, it's normally food quality.
Hi GMO,
Offhand i would agree with you but it maybe also depends on how one defines/categorizes "MAP".
See link in Post 3
addendum
Expanding Post 3, the OP may have been "risk" thinking about this -
vacuum-MAP packed chilled foods.pdf 311.94KB 47 downloads
addendum
Expanding Post 3, the OP may have been "risk" thinking about this -
I understand what you're saying but that's the wrong way round. If you were going to make it a CCP, then yes, MAP packing can be a food safety risk for C. botulinum but only if it's effective and your life and controls limit the risk of C. botulinum presence and growth. So, for it to be a CCP the only real concern with MAP is shelf life, if it went wrong so more oxygen was present, it's less likely C. botulinum would grow so still a "no" IMO.
Thank for the information we will be using Map for shelf life reasons. Does anyone know if we need to put the map packaging on the labels?
I understand what you're saying but that's the wrong way round. If you were going to make it a CCP, then yes, MAP packing can be a food safety risk for C. botulinum but only if it's effective and your life and controls limit the risk of C. botulinum presence and growth. So, for it to be a CCP the only real concern with MAP is shelf life, if it went wrong so more oxygen was present, it's less likely C. botulinum would grow so still a "no" IMO.
Hi GMO,
TBH I was merely trying to demonstrate, in the context of the OP, that there can be a significant risk. :smile:
The rest depends on what the OP is actually talking about. Remains unknown.
The short answer is NO you do not
www.fda.gov/food/guidanceregulation/retailfoodprotection/foodcode/ucm188201.htm
From the above document (ROP= reduced oxygen packaging)
"Consumers have come to expect that certain packages of foods would be safe without refrigeration. Low-acid canned foods have been thermally processed, which renders the food shelf-stable. Retort heating ensures the destruction of C. botulinum spores as well as all other foodborne pathogens. Yet consumers may not understand that most products that are packaged in ROP are not commercially sterile or shelf-stable and must be refrigerated. A clear label statement to keep the product refrigerated must be provided to consumers."