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What do the Food Sanitation Rules say about Reduced Oxygen Packaging?

3-502.12 Reduced Oxygen Packaging, Criteria.*

(A) A food establishment that packages food using a reduced oxygen packaging method and Clostridium

botulinum is identified as a microbiological hazard in the final packaged form shall have a HACCP plan

that contains the information specified under ¶ 8-201.14(D) and that:

(1) Limits the food packaged to a food that does not support the growth of Clostridium botulinum

because it complies with one of the following:

(a) Has an aw of 0.91 or less,

(b) Has a pH of 4.6 or less,

using substances specified in 9 CFR 318.7 Approval of substances for use in the preparation

of products and 9 CFR 381.147 Restrictions on the use of substances in poultry products

and is received in an intact package, or

(d) Is a food with a high level of competing organisms such as raw meat or raw poultry;

(e) Is a food that has been subjected to a process or control that can be supported by

scientific data and is approved the Department of Human Services.

(2) Specifies methods for maintaining food at 5oC (41oF) or below; 33

(3) Describes how the packages shall be prominently and conspicuously labeled on the principal

display panel in bold type on a contrasting background, with instructions to:

(a) Maintain the food at 5oC (41oF) or below, and

(b) Discard the food if within 14 calendar days of its packaging it is not served for on-

premises consumption, or consumed if served or sold for off-premises consumption;

(4) Limits the shelf life to no more than 14 calendar days from packaging to consumption or the

original manufacturer's "sell by" or "use by" date, whichever occurs first;

(B) Except for fish that is frozen before, during, and after packaging, a food establishment may not

package fish using a reduced oxygen packaging method.

§ 8-103.10 and under § 8-103.11 to produce products with reduced oxygen packaging.

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