Vacuum & Reduced Oxygen Packaging: What You Need to Know

Reduced Oxygen Packaging (ROP) can extend shelf life and improve product quality, but it also comes with serious food safety responsibilities. This guide explains the risks, the rules, and how to use ROP safely in your operation.

Vacuum and reduced oxygen packaging (ROP) are popular because they keep meat looking fresh longer and slow down spoilage. But removing oxygen also creates the perfect environment for dangerous pathogens like Clostridium botulinum to grow without any visual warning. This fact sheet walks processors through what ROP can and cannot safely do, along with the barriers you must have in place to protect your customers.

This is an essential resource for any meat processor thinking about adding vacuum sealing or modified atmosphere packaging. It helps you stay compliant, understand the science behind ROP risks, and keep your customers safe.