Two-Barrier HACCP Plan
A two-barrier reduced oxygen packaging (ROP) process is one in which raw or ready-to-eat foods are placed into oxygen impermeable packages, a vacuum is pulled or the oxygen content is modified, and the package is sealed to complete the oxygen barrier. This type of ROP creates an anaerobic environment that prevents the growth of most spoilage organisms. Without these, the normal signs that the food is no longer fit for consumption (such as off-odors, slime, texture changes, etc.) will not occur. In addition, the ROP environment can allow for the growth of anaerobic bacteria such as Clostridium botulinum and Listeria monocytogenes which are pathogens of concern that must be controlled for.
As a high hazard process, the Southern Nevada Health District (SNHD) 2010 Regulations Governing the Sanitation of Food Establishments require a Hazard Analysis Critical Control Point (HACCP) plan to be submitted and approved prior to practicing a two-barrier process. The purpose of the HACCP plan is to show processing controls compliant with regulatory requirements and industry standards are being met to control identified hazards.
Guidance documents to create a two-barrier HACCP plan are available here.
Phone: (702) 759-0500
Updated on: May 22, 2019