Page 51 - SFS Book

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SHANGRI-LA HOTELS AND RESORTS
RISKS
Vacuum packaging, in which air is removed from a package of food and the package is hermetically sealed so that a vacuum remains inside the package.
Vacuum packaging will not improve the quality of poor product and strict observation of hygiene and temperature control throughout out the operation is essential. After the air is removed closure maybe affected by the heat-seal process.
Vacuum packaging creates a special environment without oxygen that may allow the growth and toxin production of deadly bacteria. Mishandled vacuum packaged foods may cause severe illness or death, even though the food may smell fine and show no other signs of spoilage.
VACUUM PACKAGING MACHINE
a) Machine should be closed to reduce the risk of contamination from the environment.
b) Packaging materials should be meant for food application. Product specification should be
in-place.
c) Packaging materials received from suppliers must be kept in sanitary condition. d) Visual check on vacuum packed products:
• Ensure that seal is intact
• No visible air bubbles
e) Repack faulty packages immediately.
VACUUM PAKCAGING FOR RAW MEAT ITEMS
Vacuum packaging may be used for portioning raw meat and poultry.
FOOD SAFETY MANAGEMENT SYSTEM POLICY P41 VACUUM PACKAGING (3rd Review)
NB: Raw meat to be packaged, must be prepared using dedicated chopping boards and
E.g. raw beef must not be prepared on the same board that was just used for raw pork or lamb etc.
a) Vacuum packaging of meat must be conducted under good condition at all times. Each
packaging must be labeled with date of packaging.
b) Vacuum packs must be stored at ≤5°C or frozen.
c) With exception of raw fish, which must be stored frozen or ≤3°C. Once thawed, the shelf-
life of the vacuum packed fish should follow P14. Note:
1. To control the growth and toxin formation of Clostridium botulinum and the growth of
Listeria monocytogenes, raw fish should be frozen after vacuum packed or kept at ≤3°C.
2. Frozen raw fish must not be thawed, vacuum packed and re-frozen again.
d) Shelf life of vacuum packs in freezer should not exceed 30 days.
e) 2nd shelf life of vacuum packs will be 3 days or less. All vacuum packaged meats must be
clearly labeled with the date it was opened.
VACUUM PACKAGING FOR COOKED MEAT ITEMS
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 1 OF 2 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED
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