Processed Products Regulations (C.R.C., c. 291)

Regulations are current to 2014-07-22 and last amended on 2013-04-26. Previous Versions

 The operator of a registered establishment in which a low-acid food product packed in a hermetically sealed container is thermally processed shall

  • (a) keep in that establishment, for every low-acid food product that is processed,

    • (i) a written description of the scheduled process, together with the name of the person responsible for the development of the scheduled process, and

    • (ii) the formulation of the food product;

  • (b) keep the information referred to in subparagraphs (a)(i) and (ii) for at least three years after the use of the scheduled process;

  • (c) keep in that establishment, for each low-acid food product that is processed, a written statement of the procedures for the operation and maintenance of each unit of thermal processing equipment;

  • (d) keep in that establishment a written statement of a low-acid food product recall procedure;

  • (e) if requested by an inspector, produce a written statement of all relevant data used in the development of the scheduled process;

  • (f) maintain, for not less than three years after the date of processing, records that adequately set out the low-acid food product history, and that include as minimum information

    • (i) production volume, identification and distribution records,

    • (ii) the unit of thermal processing equipment used and the time, temperature and, where appropriate, the pressure of the process used,

    • (iii) the systems used to control the thermal process and critical factors,

    • (iv) information concerning maintenance of and modifications to each unit of thermal processing equipment and monitoring devices,

    • (v) process deviations and any corrective action taken,

    • (vi) incubation results, and

    • (vii) where applicable, cooling water treatments applied; and

  • (g) notify an inspector when a low-acid food product is to be recalled.

  • SOR/86-622, s. 2;
  • SOR/87-350, s. 3(F);
  • SOR/2011-205, s. 36(F).

 No low-acid food product packed in a hermetically sealed container shall be thermally processed in a registered establishment unless

  • (a) the container to be used has been found to meet the manufacturer’s specifications and is otherwise suitable for use prior to filling;

  • (b) the filling of the container has been controlled to ensure compliance with the scheduled process;

  • (c) the operation of each closing head is evaluated at frequent intervals and adjusted as required to maintain closures within the designated operating limits of the closing head;

  • (d) the container in which the low-acid food product is packed is marked in a legible and permanent manner to identify the establishment, the food product and the date on which the food product is thermally processed and, where any part of this information is coded, the meaning of the code used is made available to an inspector on request;

  • (e) the thermal processing is carried out under the continuous supervision of a person who has attended a course in thermal processing and has received a certificate of competence on completion of the course;

  • (f) the thermal process used meets or exceeds the requirements of the scheduled process;

  • (g) a written statement of the thermal process to be used for each low-acid food product and container size is located in a conspicuous place near the unit of thermal processing equipment while the unit is in use;

  • (h) each unit of thermal processing equipment is maintained in good working order;

  • (i) each unit of thermal processing equipment is equipped with adequate monitoring devices maintained in good working order;

  • (j) when batch thermal processing is employed, a heat sensitive indicator that visually indicates whether or not the container has been thermally processed is marked on or attached directly or indirectly to the container;

  • (k) the container-cooling water is of an acceptable microbiological quality and, in the case of water used in a cooling canal system, contains a residual amount of a bactericide at the discharge end of the canal; and

  • (l) containers are handled in such a manner as to avoid damage to the containers.

  • SOR/86-622, s. 2;
  • SOR/87-350, s. 4(F);
  • SOR/2011-205, s. 36(F).