FSA Guidance for VP and MAP Shelf Life 2008

This FSA guidance is applicable to raw and ready-to-eat vacuum packed or modified atmosphere packed chilled foods, and provides advice on how to produce these foods safely and is an update on the 2004 guidance.

Clostridium botulinum is able to grow and produce a harmful toxin in the absence of oxygen. It is important that vacuum-packed chilled foods have the necessary controlling factors or hurdles in place to minimise the risk of growth and toxin production by this organism, throughout the shelf-life of the product.

The guidance explains the 10 day shelf-life rule, and the requirement for additional controlling factors, where the shelf-life is greater than 10 days.