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The revised FSA/FSS guidance: "The safety and shelf-life of vacuum and modified atmosphere packed chilled foods with respect to non-proteolytic Clostridium botulinum" was published in December 2020.

We have converted this guidance into an interactive online course which provides approximtely 2 hours CPD. 

You can access this training in the "Training" section under "Food Microbiology" - "Vacuum Packing and Sous Vide Systems". Click on "Module 3" to complete the course.

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