Food Standards Agency
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Vacuum packing training goes online
A new online training course about vacuum packing and modified atmosphere packing of food has been developed by the Food Standards Agency. The course aims to give local authority food law enforcement officers who are responsible for food hygiene an enhanced understanding of the vacuum packing processes, and the importance of microbiological safety in their use.
The course, which can be found at the link below, might also be of interest to anyone wanting to learn more about the food poisoning bacterium Clostridium botulinum and food safety.
The training tool will be exhibited at the Chartered Institute of Environmental Health conference in Nottingham, 21–23 September.
What is vacuum packing?
Vacuum packing techniques are used to increase the shelf-life of chilled foods by taking the air out of the packaging surrounding the food. Because there is no air in the packet, most bacteria stop growing, which helps keep the food fresher for longer. However, some types of bacteria can still grow without any air – Clostridium botulinum is one of these. This type of bacteria produces a very harmful toxin that causes severe food poisoning. It is therefore important that appropriate controls are in place to keep the food safe.
About the course
The course, which includes animations to aid learning and a resources section, is divided into four modules. At the end of each module is a short multiple choice test. When all four modules and tests have been completed, a Continuing Professional Development (CPD) certificate can be downloaded and printed out to certify completion. The course attracts three hours for CPD.
Course objectives
The training includes information on the hazards associated with vacuum packing and modified atmosphere packing, the causes and growth of Clostridium botulinum and the control factors that can be used to prevent its growth and toxin production. The course also gives general advice to enforcement officers with food safety concerns in relation to vacuum packing processes.
The training aims to:
- provide a reminder of the microbiological safety issues associated with vacuum packing;
- provide a basic understanding of the interaction of water activity (aw), salt, the acidity or alkalinity of a solution (the pH level), preservatives and their effects on the stability of vacuum packed products;
- consider the enforcement options available when faced with concerns over the safety and integrity of a vacuum packing process.
Cleaning of vacuum packing equipment
The Agency is currently reviewing what further guidance is needed for the dual use of vacuum packing machinery for raw and ready-to-eat foods, and the cleaning of that equipment. There is no specific prohibition of use of a single piece of vacuum packing equipment for raw and ready-to-eat foods. However, the March 2009 report on the public inquiry into the 2005 outbreak of E.coli O157 in Wales highlighted concerns about this issue.
In the meantime, for advice, go to the training site via the link below and see Module 4, Section 1: 'What is the Agency’s advice on the dual use of equipment for raw and ready-to-eat foods, and the cleaning of that equipment'. The advice in that section will be reviewed.
The science behind the story
Check out Agency Chief Scientist Dr Andrew Wadge's blog posting on vacuum packing at food.gov.uk/scienceblog.
Further information
For further information about this training, email Bob Pilling at: robert.pilling@foodstandards.gsi.gov.uk.
Details of online and classroom-based training for enforcement officers can be found at the link below.
