Reduced Oxygen Packaging

Reduced Oxygen Packaging (ROP) is also known as vacuum packaging. Although there are many benefits to using ROP, there are also potential food safety hazards. Food processors operating under a retail Food Establishment license may need to have Food Code Hazard Analysis and Critical Control Points (HACCP) plan(s).

Reduced Oxygen Packaged HACCP Plans - raw, frozen or cooked, non-cured meat and poultry

Published on March 10, 2020
Food Code Reduced Oxygen Packaging (ROP) without a Variance Criteria) require a Food Code HACCP plan. The requirements are for both raw and cooked, non-cured products. A generic template has been developed to complete and maintain on file in the facility.
Reduced Oxygen Packaged HACCP Plan - Raw Fresh

Published on March 10, 2020
This HACCP plan describes products and process used for Reduce Oxygen Packaging of raw meat, poultry, and farm raised game products.
Reduced Oxygen Packaged HACCP Plan - Cooked, Non-cured, Frozen

Published on March 10, 2020
This HACCP plan describes products and processes used for Reduce Oxygen Packaging of frozen, non-cured cooked meat and poultry products for retail sale.
Reduced Oxygen Packaged HACCP Plan - Raw Frozen

Published on March 10, 2020
This HACCP plan describes products and process used for Reduce Oxygen Packaging of Raw Frozen Meat, Poultry, and Farm Raised Game products.
Reduced Oxygen Packaged HACCP Plan - Raw Frozen Fish

Published on March 10, 2020
This HACCP plan describes products and process used for Reduce Oxygen Packaging of Frozen Fish products.
Reduced Oxygen Packaged HACCP Plan - Cheese

Published on March 10, 2020
This HACCP plan is describes products, processing and re-packing process used for Reduce Oxygen Packaging of hard cheese, pasteurized process cheese or semisoft cheese.
Reduced Oxygen Packaged HACCP Plan - Pickled Bolonga

Published on March 7, 2020
This HACCP plan describes processing and re-packing process used for Pickled Bologna. The establishment has a Specialized Meat Processing at Retail Food Establishment Variance that contains Good Manufacturing Practices and Standard Operating Procedures.

Variance information from the Michigan Department of Agriculture and Rural Development is available at here.

**Disclaimer: MSU, MSU Extension does not guarantee approval of generic plans and will not be held responsible for inaccuracies or inadequacies of these plans.

Reduced Oxygen Packaged Variance - Smoked Cheese

Published on March 10, 2020
Specialized processing methods variance application for reduced oxygen packaged variance smoked cheese.
Reduced Oxygen Packaged Variance - Cooked, Non-cured Product, Frozen

Published on March 10, 2020
Specialized processing methods variance application for reduced oxygen packaging for cooked, non-cured, frozen product.
Reduced Oxygen Packaged Variance - Extended Shelf Life to 30 Calendar Days

Published on March 10, 2020
Specialized processing methods variance application for extended shelf life to 30 calendar days.
Specialized Processing Methods Variance Tools Operator’s Manual

Published on March 7, 2020
The tools provided in this guidance are designed to assist the MDARD , Food and Dairy Division, local health departments and retail food service operators understand and apply for specialized processing methods variances.