Reduced Oxygen Packaging (ROP)

Reduced oxygen packaging removes most of the oxygen, which slows spoilage organisms but creates the ideal environment for Clostridium botulinum.

Key points:

• ROP requires a HACCP plan and a variance from the regulatory authority.

• Label packages with the product name, the date, and the use-by date.

• Hold ROP fish at 41 F or below and use it within the time set by the plan.

• Train employees specifically on ROP. General food handler training is not enough.

Every one of these points maps back to a specific Food Code provision, which is why the exam can test it in more than one domain.

Free practice bank: FoodSafe Prep.

Related: ServSafe Manager practice test.