Navigating the Time and Temperature Maze of Reduced Oxygen Packaging (ROP)

What You Will Learn:
• What is ROP and how to avoid aerobic conditions that lead to spoilage
• What ROP methods can easily be implemented in restaurants
• What HACCP implications exist for ROP
• What are the benefits of ROP to a restaurant – reduce spoilage, lengthen shelf life, save labor, control portions
• What storage temperatures need to be met to maximize shelf life
• How ROP impacts spoilage and shelf life of food
• What two foodborne pathogens are of greatest concern for ROP
• What ROP situations exists where no HACCP plan is required
• What special concerns to address with fish and cheese
• How to extend the shelf life of raw meat and poultry to 30 days at normal refrigeration temperatures of 41°F
• What essential thermometer tools are must-haves when using ROP and what the Food Code suggests you use

1. Navigating the Time and Temperature Maze of Reduced Oxygen Packaging (ROP) ThermoWorks Webinar Series with Special Guest Brian Nummer , Utah State University Sept 2, 2021

2. What is Reduced Oxygen Packaging? "Reduced oxygen packaging" means: The reduction of the amount of oxygen in a PACKAGE by removing oxygen; displacing oxygen and replacing it with another gas or combination of gases; or otherwise controlling the oxygen content to a level below that normally found in the atmosphere (approximately 21% at sea level (2017 FDA Food Code)

3. What are the primary ROP methods? Vacuum Packaging Cook Chill Packaging Sous Vide Packaging

4. ROP Methods - Definitions (a) 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. (d) Cook chill PACKAGING , in which cooked FOOD is hot filled into impermeable bags which have the air expelled and are then sealed or crimped closed. The bagged FOOD is rapidly chilled and refrigerated at temperatures that inhibit the growth of psychrotrophic pathogens. (e) Sous vide PACKAGING , in which raw or partially cooked FOOD is vacuum packaged in an impermeable bag, cooked in the bag, rapidly chilled, and refrigerated at temperatures that inhibit the growth of psychrotrophic pathogens.

5. Is ROP Safe? ABSOLUTELY! Number outbreaks associated with ROP in USA = 0 Botulism = 0 | Listeriosis = 0 Considered a “Special Process” under US FDA model food code Requires a HACCP plan (in most cases, not all) Having a HACCP plan is not “safe” but having a HACCP plan and demonstrating implementation and effectiveness is.

6. Dramatically Extends Shelf Life Reduced Waste by Inhibiting Spoilage From Aerobic Organisms, Mold Huge Savings in Time and Labor What are the benefits of ROP? 30

7. Portion Control Food Quality Other benefits of ROP

8. Portioning for ROP Demonstration

9. What are the food safety concerns with ROP? C. botulinum and L. monocytogenes are the primary concerns Time and temperature are the critical controlling factors HACCP required if longer than 48 hours before serving Special considerations in the Food Code for Fish (frozen).

10. What are the required food safety barriers? Primary Barrier: STORAGE TEMPERATURE Secondary Barriers: Water Activity (Aw) of .091 or less pH of less than or equal to 4.6 Nitrite or nitrate cured at USDA-inspected plant Foods with a high level of competing organisms such as raw meat, raw poultry, and raw vegetables KEPT UNDER 41°F 30 DAY SHELF LIFE!

11. The Critical ROP Shelf Life and Storage Temperatures Raw meat, raw poulty , raw vegetables Without ROP – raw proteins have 1-3 day shelf life typical With ROP – raw proteins can be stored up to 30 days below 41°F because they have built-in secondary barrier Other foods without secondary barrier Without ROP – 1-3 day shelf life typical With ROP – 7 days under 41°F, 30 days under 34°F Cook-chill and Sous Vide are examples (next session)

12. How Long Will It Keep? Flow Chart (Downloadable)

13. ROP Labeling and Storage Demonstration

14. What are the best practices to control temperature? Continuous monitoring with data logger Accuracy Calibrated Auto archiving Time saving “…continuous monitoring of temperature control and visual examination to verify refrigeration temperatures is important. New technology makes it possible to continuously and electronically monitor temperatures of refrigeration equipment used to hold cook-chill and sous vide products at 1°C (34°F) or 5°C (41°F) or less. Thermocouple data loggers can connect directly with commonly available thermocouple probes.” (FDA Food Code 2017 Annex)

15. Video Clip 3

16. Next Session: Why Everyone Is Talking About Cook Chill Featuring Dr. Brian Nummer , PhD This Session: Replay video going out by email Share with colleagues and friends