65. Sterilized Cream
(a) shall be cream that has been heated without significant concentration to a temperature of at least 100°C for a length of time sufficient to kill all the organisms present;
(b) shall be packed in hermetically sealed containers; and
(c) may contain permitted food additives.
- SOR/88-88, s. 11;
- SOR/89-16, s. 3;
- SOR/95-548, s. 2.
66. Every dairy product for which a standard is prescribed under this Part shall be packed in accordance with the requirements of subsections 16(2) to (4).
- SOR/2000-35, s. 2.
Thermal Processing of Low-Acid Dairy Products Packaged in Hermetically Sealed Containers
66.1 (1) Subject to subsection (2), every operator shall ensure that every low-acid dairy product packaged in a hermetically sealed container in a registered establishment is thermally processed until commercial sterility is achieved.
(2) Subsection (1) does not apply to a low-acid dairy product packaged in a hermetically sealed container where
(a) the low-acid dairy product is
(i) stored continuously under refrigeration at a temperature of 4°C or less and the container in which it is packaged is marked “Keep Refrigerated” and “Garder au froid”, or
(ii) kept continuously frozen and the container in which it is packaged is marked “Keep Frozen” and “Garder congelé”; and
(b) the shipping containers of the low-acid dairy product are also marked accordingly.
- SOR/90-111, s. 6.
66.2 The operator of a registered establishment in which a low-acid dairy product packaged in a hermetically sealed container is thermally processed shall
(a) keep in the establishment, for every low-acid dairy 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 dairy product;
(b) keep the information referred to in subparagraphs (a)(i) and (ii) for at least three years after the most recent use of the scheduled process;
(c) keep in the establishment, for every low-acid dairy product that is processed, a written description of the procedures for the operation and maintenance of each unit of thermal processing equipment;
(d) keep in the establishment a written description of a low-acid dairy product recall procedure;
(e) [Repealed, SOR/2000-317, s. 11]
(f) retain, for not less than three years after the date of processing, records that adequately set out the low-acid dairy product’s history and include as minimum information
(i) production volume, identification and distribution records,
(ii) the unit of thermal processing equipment used, 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 the maintenance of and modifications to each unit of thermal processing equipment and each monitoring device,
(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 dairy product is to be recalled.
- SOR/90-111, s. 6;
- SOR/2000-317, s. 11.
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