Dairy Products Regulations (SOR/79-840)

Regulations are current to 2013-05-26 and last amended on 2012-12-14. Previous Versions

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.

Packing

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.