Download guidance for butchers, small caterers and retailers on safety requirements for vacuum packing foods.
Vacuum packing has become an increasingly popular method of extending the shelf life of food products without adversely affecting the quality.
Food Poisoning Bacteria Risks
Vacuum packaging is a highly effective way of preventing food spoilage.
However, it can create conditions which may lead to growth of anaerobic organisms (organisms that grow better without oxygen). These include Clostridium botulinum, a cold loving micro-organism which is able to multiply and produce toxin (poison) at chill temperatures as low as 3.3°C.
In addition to C.botulinum, it has been recognised that for certain vacuum packed foods, ie those with a shelf life of 10 days or less, other cold loving food poisoning bacteria such as Listeria monocytogenes may be of greater concern.
Assessing and Controlling Risk
It is therefore important that these hazards are given due consideration when assessing the risk and how to control it for vacuum packed foods, especially ready to eat.
You can download guidance notes below from the council's Environmental Health service for butchers, small caterers and retailers, with legal requirements and advice on good practice when vacuum packing foods.
