5 replies to this topic

[surekha.ch]

Hello, We are a contract manufacturer packaging  Noodles with chicken and vegetables using Modified Atmosphere packaging (MAP) for another customer. All products are cooked in-house , chilled and then mapped as ready to eat products. Now we have a new customers who is asked us to map different products in which the meat is being receiving pre-cooked or smoked that comes in vacuum sealed or reduced oxygen packaging. This product will be then assembled along with other products and then mapped. We are basically new to this kind of process and looking if anyone in the forum is doing this kind of packaging?

[Scampi]

You are opening the meat to repak or just putting potions together (already in MAP) and then packaging with the other items?

[Charles.C]

Hello, We are a contract manufacturer packaging  Noodles with chicken and vegetables using Modified Atmosphere packaging (MAP) for another customer. All products are cooked in-house , chilled and then mapped as ready to eat products. Now we have a new customers who is asked us to map different products in which the meat is being receiving pre-cooked or smoked that comes in vacuum sealed or reduced oxygen packaging. This product will be then assembled along with other products and then mapped. We are basically new to this kind of process and looking if anyone in the forum is doing this kind of packaging?

 

You are opening the meat to repak or just putting potions together (already in MAP) and then packaging with the other items?

 

I assume pre-cooked, smoked = RTE ? (cold or hot smoked ?)

 

As I understand chilled MAP or ROC (MR) items have stringent requirements on safety control formulation / max.shelflife with respect to C.botulinum.

 

Opening MR items, reassembling and re-MRing looks a complicated issue regarding shelflife et al.

[surekha.ch]

You are opening the meat to repak or just putting potions together (already in MAP) and then packaging with the other items?

We will  be opening the products which are already packed like they are smoked (some ROP, some vaccumm sealed ) and then re MAP these products. 

[surekha.ch]

I assume pre-cooked, smoked = RTE ? (cold or hot smoked ?)

 

As I understand chilled MAP or ROC (MR) items have stringent requirements on safety control formulation / max.shelflife with respect to C.botulinum.

 

Opening MR items, reassembling and re-MRing looks a complicated issue regarding shelflife et al.

Yes the products are pre-cooked and smoked like Smoked sausage, Smoked Chicken wings. We then have MAP these already cooked products together.

[Scampi]

I would recommend you request a full shelf life trial BEFORE agreeing to this

 

These 2 product types have wildly different controls, and could interfere with each other

 

What kind of process are you thinking re: handling??