NAC446.147. Use of packaging with a modified atmosphere; contents of plan for analyzing the hazards of critical control points.

     1. A food establishment that packages food using packaging with a modified atmosphere must have a plan for analyzing the hazards of critical control points that:

     (a) Contains the information specified in NAC 446.821;

     (b) Identifies the food that is packaged in packaging with a modified atmosphere;

     (c) Limits the food packaged in packaging with a modified atmosphere to food that does not support the growth of Clostridium botulinum because the food:

          (1) Has a value of water activity of 0.91 or less;

          (2) Has a pH of 4.6 or less;

          (3) Is a product made from meat that was:

               (I) Processed in a processing plant that is regulated by the United States Department of Agriculture;

               (II) Cured with a combination of nitrites, nitrates and salt which had a concentration of sodium nitrite that is 120 mg/l or higher and a combination of brine that was at least 3.5 percent sodium chloride; and

               (III) Received by the food establishment in an intact package; or

          (4) Is a food with a high level of competing organisms, such as raw meat or raw poultry;

     (d) Specifies methods for maintaining food that is packaged in packaging with a modified atmosphere at 40°F (4.44°C) or below;

     (e) Requires packaging with a modified atmosphere to display prominently and conspicuously on the principal display panel, in bold type with a contrasting background, instructions to:

          (1) Maintain the food packaged therein at 40°F (4.44°C) or below; and

          (2) Discard the food packaged therein if, within 14 days after its packaging, it is not frozen or served for consumption on or off the premises of the recipient;

     (f) Prohibits food that is packaged in packaging with a modified atmosphere to be held for more than 14 calendar days after the date of packaging or beyond the manufacturer’s date by which the food must be used or sold, whichever comes first, unless the product is frozen for storage within that period;

     (g) Includes operational procedures that:

          (1) Prohibit bare hands from coming into contact with food that is packaged in packaging with a modified atmosphere;

          (2) Identify designated areas for raw foods and foods that are ready to eat and minimize the possibility of cross-contamination between those foods;

          (3) Restrict access to processing equipment to trained personnel who are familiar with the potential hazards of the operation; and

          (4) Delineate cleaning and sanitization procedures for surfaces which may come into contact with food; and

     (h) Include a training program that ensures that the person responsible for packaging food in packaging with a modified atmosphere understands the:

          (1) Procedures required for the safe operation of the packaging; and

          (2) Equipment and facilities used in the packaging process.

     2. A food establishment may not package fish in packaging with a modified atmosphere unless the fish is frozen before packaging and will remain frozen during and after packaging.

     (Added to NAC by Bd. of Health, eff. 5-23-96)