Reduced Oxygen Packaged HACCP Plan - Raw Frozen


March 10, 2020


This HACCP plan describes products and process used for Reduce Oxygen Packaging of Raw Frozen Meat, Poultry, and Farm Raised Game products.  The establishment has a Specialized Meat Processing at Retail Food Establishment Variance that contains Good Manufacturing Practices (GMPs) and Standard Operating Procedures (SOPs) which are followed.

Type of food(s)

Frozen Raw Products:

  • Beef (Beef and Veal): roasts, steaks, cuts, diced, ground
  • Pork: Roasts, chops, cuts, ground,
  • Poultry (Turkey, Chicken, Game Birds): whole, parts, cuts, ground
  • Farm Raised Game (Bison / Buffalo, Elk, etc.): roasts, steaks, cuts, ground
  • Meat or Poultry further processed items, with or without non-meat ingredients*
  • Sausage* (meat or poultry) bulk, patties, links

*ingredients available in Food Label section


Equipment used

  • Coolers and Freezers
  • Mixer
  • Stuffer linker
  • Grinder
  • Raw Meat Slicer
  • Vacuum packaging machine (INSERT TYPE)


Food employee and supervisory training plan addressing food safety issues of concern

Employees are trained in proper food safety issues associated with reduced oxygen packaging of raw and cooked foods. This includes preventing cross-contamination throughout processing and packaging by doing cooked foods before raw food, properly cooling cooked foods, and freezing all reduced oxygen packages after packaging. Employees will be observed to make sure they follow practices.


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