Cryovac® Food Safety Options |
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Packaging specifically designed to take advantage of food safety technology
To meet a critical market need, we provide several options to address the food safety concerns of processors. USDA regulations for Ready-To-Eat (RTE) meat products require different degrees of food contact and end-product testing for Listeria monocytogenes. USDA regulated companies may avoid some end-product testing if they implement an intervention step (critical control point or CCP), such as a post-packaging heat treatment or use packaging that allows meat or poultry products to be shipped in the same package in which they are cooked, eliminating the need for secondary handling. This is where our experience in post-packaging heat treatments and cook and ship technologies can benefit our customers.
 CNP-310 Post-Pasteurization Bag
Our extensive research in post-processing pasteurization has resulted in post-packaging heat treatment bags that combine an extra margin of food safety with the merchandising attributes of Cryovac® Barrier Bags
Read an article about post-processing pasteurization and its effect on Listeria monocytogenes.
CN-614 & CNC-614 Cook-In Bags
These high performance materials allow meats and poultry to be shipped in the same package in which they are cooked, eliminating the need for secondary handling, packaging, or repackaging. At the same time, they preserve product quality and greatly improve yield.
Cook-and-Ship packaging for a variety of deli products and food service meat products
These tough, multilayer, cook-and-ship packaging materials allow a variety of meat and poultry products to be shipped in the same package in which they are cooked. They provide production efficiencies and operating economies (secondary packaging and repackaging are eliminated) for processors. In addition, flat sheet casings provide increased productivity through in-line forming.
 Simple Steps® heat and serve microwavable package
Processors benefit from the convenient, cook-in ability of the Simple Steps® package, which results in fewer steps during processing while meeting food safety and shelf life requirements. Products can be cooked, shipped, displayed and sold all in the same package. Therefore, secondary product handling is eliminated.
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