Summary
This guidance is applicable to all raw and ready-to-eat vacuum packed (VP) or modified atmosphere packed (MAP) chilled foods, except for fresh beef, lamb and pork, and provides advice on how to produce these foods safely.
This guidance provides best practice advice on vacuum packed and modified atmosphere packed (VP/MAP) chilled foods irrespective of the distribution channel, in relation to microbiological safety and shelf-life limitations associated with control of non-proteolytic Clostridium botulinum.
