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Hazard Analysis and Critical Control Points (HACCP) Users Guide Churchill Reduced Oxygen Packaging (TOP) Template Forward The goal of this Hazard Analysis and Critical Control Points (HACCP) Users

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How to fill out cook-chill reduced oxygen packaging

01

Start with clean and sanitized equipment and work surface.

02

Prepare the food to be packaged, ensuring it is cooked to the appropriate internal temperature.

03

Allow the food to cool quickly to below 41°F (5°C) within 2 hours.

04

Transfer the cooled food to rigid pouches or containers designed for reduced oxygen packaging.

05

Remove as much air as possible from the pouch or container before sealing it.

06

Seal the pouch or container using a heat-sealing machine or other appropriate sealant.

07

Label each package with the name of the food, date of packaging, and proper storage instructions.

08

Place the packages in a refrigerator set at or below 41°F (5°C).

09

Monitor the storage temperature regularly to ensure it remains within a safe range.

10

Use the cook-chill reduced oxygen packaging within the recommended storage time.

Who needs cook-chill reduced oxygen packaging?

01

Cook-chill reduced oxygen packaging is typically used by food service establishments, such as restaurants, cafeterias, and catering businesses.

02

It is also commonly used by food manufacturers to extend the shelf life of their products.

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