Processed Products Regulations
30.2 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)
- Date modified: