Processed Products Regulations

30.3 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.