It is necessary to train retail food handlers in procedures that minimize microbial hazards and maintain the quality of traditional and the newer extended shelf life refrigerated foods. These foods are usually stored at temperatures between 28o and 32oF. Centralized institutional commissaries have been particularly interested in utilizing this technology. Air is mechanically removed from the package prior to sealing. Many retail stores have developed processing procedures for these products on the premises. Sous Vide- Prepared raw ingredients are vacuum packaged and sealed in a container, partially cooked, and rapidly chilled to below 32oF. The heating process is not sufficient to make the food shelf stable so it must be held under refrigerated temperatures.
Current markets tend to be foodservice and major retail markets.
The package is gas flushed and then sealed. Active or passive means may be employed to alter the internal atmosphere of the package. Control of temperature is the most critical stability factor of these foods. In addition, it has been recommended that raw or processed fish and fisheries products not be sold at retail packaged in reduced oxygen atmospheres unless held frozen before, during and after packaging. The Food and Drug Administration is in the process of developing refrigerated foods regulations at the present time.