The Manufacture of Vacuum and Modified Atmosphere Packaged Chilled Foods: Guideline No. 11: A Code of Practice

This Code of Practice provides essential advice and guidance for manufacturers of vacuum and modified atmosphere packaged chilled foods. Originally published in response to recommendations from the Advisory Committee on the Microbiological Safety of Food (ACMSF), this second edition has been updated to reflect changes and re-evaluations for controlling the potential safety risks of anaerobic pathogens including Clostridium botulinum in vacuum packed (VP) and modified atmosphere packaged (MAP) foods. It gives clear and practical advice on the conditions that must be met to give chilled VP foods a shelf-life of over 10 days. It outlines why these precautions are necessary and, in simple terms, explains the conditions under which psychotropic Clostridium botulinum will or will not grow and produce toxins, enabling manufacturers to produce safe, chilled products.