1. Navigating the Time and
Temperature Maze of Reduced
Oxygen Packaging (ROP)
ThermoWorks Webinar Series with Special Guest Brian Nummer, Utah
State University
Sept 2, 2021

2. What is Reduced Oxygen Packaging?
"Reduced oxygen packaging" means:
The reduction of the amount of oxygen in a
PACKAGE by removing oxygen; displacing
oxygen and replacing it with another gas or
combination of gases; or otherwise
controlling the oxygen content to a level
below that normally found in the
atmosphere (approximately 21% at sea level
(2017 FDA Food Code)

3. What are the primary ROP methods?
Vacuum Packaging Cook Chill Packaging Sous Vide Packaging

4. ROP Methods - Definitions
• (a) Vacuum PACKAGING, in which air is removed from a PACKAGE of FOOD and
the PACKAGE is HERMETICALLY SEALED so that a vacuum remains inside
the PACKAGE.
• (d) Cook chillPACKAGING, in which cooked FOOD is hot filled into
impermeable bags which have the air expelled and are then sealed or
crimped closed. The bagged FOOD is rapidly chilled and refrigerated at
temperatures that inhibit the growth of psychrotrophic pathogens.
• (e) Sous videPACKAGING, in which raw or partially cooked FOOD is vacuum
packaged in an impermeable bag, cooked in the bag, rapidly chilled, and
refrigerated at temperatures that inhibit the growth of psychrotrophic
pathogens.

5. Is ROP Safe?
• ABSOLUTELY!
• Number outbreaks associated with ROP in USA = 0
• Botulism = 0 | Listeriosis = 0
• Considered a “Special Process” under US FDA model food code
• Requires a HACCP plan (in most cases, not all)
• Having a HACCP plan is not “safe” but having a HACCP plan
and demonstrating implementation and effectiveness is.

6. Dramatically Extends Shelf Life Reduced Waste by Inhibiting
Spoilage From Aerobic
Organisms, Mold
Huge Savings in Time and Labor
What are the benefits of ROP?
0
5
10
15
20
25
30
35
Shelf Life (Days)
30

7. Portion Control Food Quality
Other benefits of ROP

8. Portioning for ROP Demonstration

9. What are the food safety concerns with ROP?
• C. botulinum and L. monocytogenes are the
primary concerns
• Time and temperature are the critical
controlling factors
• HACCP required if longer than 48 hours
before serving
• Special considerations in the Food Code for
Fish (frozen).

10. What are the required food safety
barriers?
Primary Barrier:
STORAGE TEMPERATURE
Secondary Barriers:
1. Water Activity (Aw) of .091 or less
2. pH of less than or equal to 4.6
3. Nitrite or nitrate cured at USDA-inspected plant
4. Foods with a high level of competing organisms
such as raw meat, raw poultry, and raw
vegetables
KEPT UNDER 41°F
30 DAY SHELF LIFE!

11. The Critical ROP Shelf Life and Storage
Temperatures
• Raw meat, raw poulty, raw vegetables
• Without ROP – raw proteins have 1-3 day shelf life typical
• With ROP – raw proteins can be stored up to 30 days below 41°F because they
have built-in secondary barrier
• Other foods without secondary barrier
• Without ROP – 1-3 day shelf life typical
• With ROP – 7 days under 41°F, 30 days under 34°F
• Cook-chill and Sous Vide are examples (next session)

12. How Long Will It Keep? Flow Chart (Downloadable)

13. ROP Labeling and Storage Demonstration

14. What are the best practices to control
temperature?
• Continuous monitoring with data logger
• Accuracy
• Calibrated
• Auto archiving
• Time saving
“…continuous monitoring of temperature control and visual examination to verify refrigeration
temperatures is important. New technology makes it possible to continuously and electronically
monitor temperatures of refrigeration equipment used to hold cook-chill and sous vide products at
1°C (34°F) or 5°C (41°F) or less. Thermocouple data loggers can connect directly with commonly
available thermocouple probes.” (FDA Food Code 2017 Annex)

15. Video Clip 3

16. Next Session:
• Why Everyone Is Talking About Cook Chill
• Featuring Dr. Brian Nummer, PhD
This Session:
• Replay video going out by email
• Share with colleagues and friends