A code of practice for the manufacture
of vacuum and MAP chilled foods

This guide provides advice to assist manufacturers with the safe production of vacuum packaged and modified atmosphere packaged food products. It is an essential reference document for anyone producing these foods - including small scale operators.

Vacuum and modified atmosphere packaging are highly effective ways of preventing food spoilage but can create conditions which may lead to growth of anaerobic organisms such as Clostridium botulinum. This code of practice has been produced specifically to help producers, packagers, retailers, distributors and caterers to avoid potential safety problems. It was produced in response to government advice that such a code could prove invaluable in ensuring safety of VP and MAP chilled products. Written by industry for industry, this code of practice provides guidance on the good manufacturing practices required to minimise the risks from pathogens. It also contains valuable information on the shelf-life categories for these foods based on specific controlling factors used, such as pH, salt and heat-treatment.

The extensive contents and appendices include:

• Introduction
• Key points of good manufacturing practice
• Starting materials
• Manufacturing
• Packaging
• Distribution and end use
• Shelf-life considerations
• Troubleshooting
• Categorisation of VP and MAP foods
• Packaging technology
• Microbiological safety issues
• Challenge testing
• Hazard analysis
• Process establishment and validation
• Auditing
• Training and education
• Sous-vide in catering
• Legislation
• References, other codes and a glossary of terms