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.