How to vacuum pack safely
When did vacuum packing food first start?
“Dr Karl Busch developed the first vacuum pump to be used for vacuum packaging of foodstuffs.”
Busch still make vacuum pack machines today but originally they were used to preserve the food for German soldiers and their families during World War II. Vacuum packing was then used on a more commercial scale to increase the shelf life of food.
Many food businesses use vacuum packing commercially today to extend the shelf life of raw, prepared and cooked products. However it is very important that food safety and cross contamination controls are followed when vac packing food to ensure that food is safe to eat.
What is vacuum packing?
Vacuum packing involves removing air from the packaging that surrounds food and preventing its return by an airtight seal. In a typical vacuum pack, the packaging material is molded closely around the food. Vacuum packing food can help maintain freshness, flavour, appearance, and texture and extend the shelf-life to 10 days [except for beef lamb and pork at 13 days] to help with wastage and food production. It is important that if the shelf life is extended to more than 10 days that an addition preservation method to chilling is applied to the food e.g., pH, reduced water content, brining etc.
What are the food safety risks in vac packing?
Clostridium Botulinum bacteria is widely available in the environment and in food. It can grow at chilled temperatures of +3°C which is below the legal temperature of 8°C for chilled food. Some clostridium botulinum bacteria can produce toxins at these low temperatures before the food is perceived to be unfit to eat due to spoilage bacteria.
Listeria Monocytogenes bacteria is an environmental contaminant and found in many foods. It can grow at low temperatures, a wide range of pH values [acid/alkali] and low water availability [dehydrated foods]. Listeria monocytogenes is of particular concern in ready to eat foods and requires controls, such as chilling and limiting shelf life, to be in place to prevent it growing in most foods including vacuum packed foods.
Yersinia enterocolitica is commonly found in contaminated water and food and has been linked to insufficiently cooked pork, milk and ready to eat vegetables. It can grow in vacuum packed food at temperatures as low as -1°C.
Bacillus Cereus is commonly associated with rice but also dairy products and vegetables. It can produce toxins at low temperatures of +4°C in vacuum packed and other foods.
Cross contamination from people, premises, packaging must also be considered including keeping vacuum pack machines for raw and cooked/ready to eat food separate. Don't forget about other risks including physical, chemical and allergen contamination when vacuum packing.
Do you know how to document the food safety risks in vacuum packing?
Don’t worry if you don’t know where to start, we have put a Vacuum Packing FAQ downloadable together to give you a helping hand, just sign up in the footer below to our newsletter.
Your HACCP risk assessment for vacuum packing should be part of your food safety management system and is a legal requirement in food safety law, it will become part of your due diligence records.
The risk assessment must be based on HACCP food safety principles, see our article Helping you to cut through the jargon of food safety terms and How to get your head around Food Safety Management Systems for more information.
We have designed a HACCP template for ‘Vacuum Packing Chilled Food’ which you can download and complete now, it is compatible with Safer Foods Better Business (SFBB) and includes the controls you should have in place and what you need to do if something goes wrong
We recommend to use the Food Standards Agency FSA vacuum packing guidance for reference.
Sous vide cooking
If you are doing sous vide cooking you will need an additional risk assessment. Head over to our store to download and complete our HACCP template for sous vide cooking which is also SFBB compatible.
Useful resources
Need more help or have a question
If you need further support with vacuum packing or food safety in your business give us a call to have a chat.
