Good morning everyone,
I am a new user of this forum.I hope one of you can help me to clear my doubts.
I am working in a hotel as hygiene officer. My issue is we are doing in house vacuum packing for portioned fresh fish/meat and also cooked ( fully/ partially)cooled soup ,fish items and storing in the chiller for 1 week at less than 5 degree Celsius. and in freezer for about one month.(-180C)
I know clostridium botulinum can be one possible chances of contamination.
Please let me know the hazards associated with this?
how can we use vacuum machine properly?(things to be taken care?)
Is there any special process and storage requirementsrequirements of vacuum packed products.?
Maintenance and cleaning of vacuum machine?
Is there any approved procedure for vaccum packing?
Do I have to write a haccp plan for vaccum packing?
Thanks in advance for your replies
Anie
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