The Library Guides - Modified Atmosphere Packing
Some resources on MAP and VAC Packing of fish and shellfish Guidelines for the handling of fish packed in a controlled atmosphere Seafish 1985 These Guidelines are written for processors, distributors and retailers to cover the technical aspects of handling chilled fish packed in a controlled atmosphere. The significance of the major handling and processing variables is described, and recommended procedures based on current knowledge given. This report has been produced from a scanned original and may therefore contain some formatting and other inaccuracies. In cases where this affects the technical content, a paper copy of the original report can still be obtained from Seafish. Whilst these guidelines contain helpful technical information some of the legislative content may now be out of date. Storage Trials of Controlled Atmosphere Packaged Fish Products Seafish 1982 During
these
trials fish fillets were packed in a variety of atmospheres,
stored under controlled conditions, and their quality assessed at
regular intervals. This report has been produced from a scanned
original and may therefore contain some formatting and other inaccuracies.
In cases where this affects the technical content, a paper copy
of the original report can still be obtained from Seafish. Seafish 1987 These Guidelines cover the technical aspects of fish purchase, handling and selling, and of premises, vehicles and equipment, and apply to the trades of the traditional fishmonger, the supermarket, the mobile van operator and the market stall operator. Necessary background information is given and detailed recommendations are made. The Guidelines cover chilled fish which has not been pre-packed for retail sale, including wet fish, smoked fish, cooked fish and shellfish. Guidelines for handling CAP fish, which differs in its handling requirements, are given separately in the Seafish Guidelines for the handling of fish packed in a controlled atmosphere. It is recommended that retailers handling other pre-packed fish, including vacuum packed and overwrapped fish, follow the CAP Guidelines. These guidelines have been produced from a scanned original and may therefore contain some formatting and other inaccuracies. In cases where this affects the technical content, a paper copy of the original report can still be obtained from Seafish. Whilst these guidelines contain helpful technical information some of the legislative content may now be out of date.
Food Standards Agency - Vacuum packed chilled foods guidance Last updated: - see here for any updates - www.food.gov.uk/business-industry/manufacturers/shelf-life-storage/vacpac Guidance document and summary factsheet to help assess and minimise the risk of Clostridium botulinum in vacuum and modified atmosphere packed chilled foods.
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