Offering solutions to HACCP in the food packaging process, WITT introduces a new brochure explaining the Modified Atmosphere Packaging (MAP) process for each food group.

In their new brochure, WITT describes the four major gases used in modified atmosphere packaging (MAP) and their effects on various food products. These gases include nitrogen (N2), oxygen (O2), carbon dioxide (CO2) and carbon monoxide (CO).

Eight major food groups, including meat products, fish products, dairy products, bread, fruit and vegetables, pasta, snacks/nuts and coffee, are broken down into subcategories. WITT then lists the appropriate gas mixtures known to have the greatest beneficial effect on the specified food products when packaged in a modified atmosphere.

Keeping in line with the HACCP (Hazard Analysis and Critical Control Points) safety system, the equipment suitable for the control, analysis, leak detection and monitoring of MAP gases is also explained. WITT¹s new brochure outlines the applications, features and benefits of each product category, with all equipment meeting the ISO:22000 standard for food processing.

Product categories detailed in the brochure include: gas mixing and gas flow control systems (for mixtures of two or three gases); gas analysers, both portable, handheld units for sample testing, as well as table top units for inline and/or sample testing; leak detection equipment for either gas-flushed or water vacuum testing; CO2 leak detection systems for fully automated requirements; and air monitoring equipment to maintain working environments, adhering to the NIOSH (The National Institute for Occupational Safety and Health) standards designed to prevent the cost of work-related fatalities, injuries and illnesses in the United States.