Guidelines for Vacuum Packing Cooked Meat

1. If you are using the machine to pack both cooked and uncooked meat, then you must thoroughly clean and disinfect the machine in between uses.

2. The vacuum packing machine should be kept in good working order to ensure a proper seal is delivered.

3. Packaging used on the machine should be appropriate for its use and must be stored so that it cannot be contaminated by raw meats.

4. Cooked meats must be produced under hygienic conditions and should be packed as soon as possible after cooling has been completed.

5. A shelf life of no greater than 10 days from the day of cooking must be given to the vacuum packed cooked meat. To ensure this can be proved you will need to introduce a date labeling system which will accompany the product through all stages. This could be Date of Cooking, followed by a Use By date. You may wish to add a recommended storage temperature to labels on retail packs.

6. Extending the shelf life of such products beyond 10 days increases the risk of growth of Clostridium botulinum and poses an unacceptable risk.

7. The vacuum packed products must be stored at or below 8°C at all times during its shelf life (3°C or below is recommended as a target temperature). Temperatures above 8°C will encourage growth of Clostridium botulinum and other bacteria.

8. Vacuum packed meat needs to be protected from external contamination from raw meats and poultry and therefore should be handled with the same care as open cooked meats.