ABSTRACT
Hazard Analysis Critical Control Point (HACCP) provides a highly disciplined foundation for systematic, continuous process analysis and zero-defect control for hazards. The basic concept of HACCP, as implemented by The Pillsbury Company in the early 1970s was an integrated management and technology system. The applications of Modified atmosphere packaged (MAP)-sous vide are to perishable refrigerated products. The objective is to produce products that are minimally processed to achieve a balance between freshness and shelf life. All raw ingredients for MAP-sous vide products are randomly contaminated with two forms of bacteria: vegetative cells and spores. In MAP-sous vide processing, special care must be taken to keep background mold and yeast levels in air low for shelf life extension. MAP and sous vide processes normally use fresh ingredients supplied just in time to minimize levels of spoilage microorganisms.
