DRAFT – Safe Method – Vacuum Packing

NOTE FOR CHEFSBK - Update 4 weekly review and training records to include Vacuum Packing.

DATE OF COMPLETION

Name Of The Member Of Management Completing The Form

First Last

Position Within The Business

Job Title

Email*

User Login*

MAKING PROCESSES AVAILABLE TO YOUR TEAM:

DON'T FORGET: If you use the full chefsbk.com system, you can store your current processes in your INFORMATION CENTRE, rather than keep them in folders.

This is your central information hub for your team, where everyone can reference your processes.

Using this sharing method means everyone sees same processes in an up to date and consistent way, which may not always be the case if paper based information hasn't been updated in a timely manner.

Any updates made to the information centre are automatic and instant for local chefsbk's or within 24 hours for organisations using content hubs.

No paper required.

SAFE METHOD: VACUUM PACKING INTRODUCTION

You should be aware that Vacuum Packing (Vac Pac) or Modified Atmosphere Packing is considered higher risk process than normal Safer Food Better Business guidelines. Your risk identification and processes for using vacuum packing machines safely to minimise the potential for the growth of harmful bacteria (non-proteolytic Clostridium botulinum) should be recorded here and used as the basis for helping your team in understanding the risks and minimising them. The structure for the Safe Method is guided by the Food Standards Agency paper published December 2020 - https://www.food.gov.uk/sites/default/files/media/document/the-safety-and-shelf-life-of-vacuum-and-modified-atmosphere-packed-chilled-foods-with-respect-to-non-proteolytic-clostridium-botulinum_1.pdf

SAFE METHOD: DO YOU BUY IN PRODUCTS ALREADY VAC-PAC'D?*

No
Yes

USING PRODUCTS RECEIVED AS PRE-VAC PAC'D

1. List the products you use that are already vac pac'd before your receive them. 2. Explain how you test their temperature and check their use by dates. 3. Explain your storage process, including where stored, storage temperature range, how you ensure they are used before their "Use By Date"

SAFE METHOD: DO YOU BREAK DOWN & RE VAC PAC PRODUCTS BOUGHT IN ALREADY VAC-PAC'D?

No
Yes

RE VAC PACKING PRODUCTS RECEIVED AS PRE-VAC PAC'D

1. List the products you re vac-pac that are already vac pac'd before your receive them. 2. Explain how you test their temperature and ensure your team don't exceed the maximum use by date already indicated on the original product. 3. Explain your storage process, including where stored, storage temperature range, how you ensure they are used before their original "Use By Date"

SAFE METHOD: DO YOU VAC PAC YOUR PRODUCTS RAW, THEN COOK THEM?*

No
Yes

VAC PACKING YOUR PRODUCTS BEFORE COOKING.

1. List the products/recipes you vac-pac before cooking. 2. Describe where your dedicated vac packing station is and your cleaning process to minimise cross contamination. 3. Have you updated your recipes to explain the cooking method. 4. Explain how you manage cooking temperatures and timings. 5. Explain your cooling process - is this included in your recipe method? 6. Explain your storage process, including where stored, storage temperature range, how you ensure they are used before their original "Use By Date"

SAFE METHOD: DO YOU BATCH COOK YOUR PRODUCTS, THEN VAC PAC THEM.*

No
Yes

VAC PACKING YOUR PRODUCTS AFTER COOKING.

1. List the products/recipes you vac-pac after cooking. 2. Describe where your dedicated vac packing station is and your cleaning process to minimise cross contamination. 3. Have you updated your recipes to explain the cooking method. 4. Explain how you manage cooking temperatures and timings. 5. Explain your cooling process - is this included in your recipe method? 6. Explain your storage process, including where stored, storage temperature range, how you ensure they are used before their original "Use By Date"

SAFE METHOD: DO YOU INTEND TO USE ANY OTHER CONTROLLING FACTORS IN ADDITION TO CHILLED STORAGE?*

No
Yes

WHICH CONTROLLING FACTORS DO YOU USE

Heat Treatment
Acidity of Food
Sodium chloride (salt) content
Water activity (aw)
Combination of controlling factors including the above and preservatives e.g. nitrite.

DESCRIBE THE PROCESS FOR USING THESE CONTROLLING FACTORS.*

WHAT IS YOUR PROCESS FOR TRAINING YOUR TEAM ON THE RISKS AND PROCESSES OF USING VAC PAC MACHINES?*

1. Describe your training process. 2. Describe where you record your team training. 3. How do you ensure only those properly trained use the vac packing process and machinery.