Regulation .07 Manufacturing Practices for Low-Acid Food and Acidified Food Canning.
Regulation .07 Manufacturing Practices for Low-Acid Food and Acidified Food Canning.LinkCopy Citation
The person-in-charge shall ensure that:
A.
Low-acid foods are processed and labeled in accordance with 21 CFR 113;
B.
Acidified foods are processed and labeled in accordance with 21 CFR 114;
C.
When canning is taking place, a scheduled process is used that takes into account the critical factors and limits that are likely to influence the food’s safety, stability, or shelf life, such as:
(1)
Food characteristics;
(2)
Spoilage organisms;
(3)
Time and temperature of thermal process;
(4)
Cooling parameters;
(5)
Acidification;
(6)
Storage conditions;
(7)
Design and performance of the processing equipment; and
(8)
Batch size and configuration;
D.
Before a food processing plant processes food in a closed vessel, such as a retort or steam cabinet, a process authority performs a thermal process validation study that includes:
(1)
Heat penetration tests;
(2)
Heat distribution tests;
(3)
Cooling parameters; and
(4)
Any other measurements, observations, or calculations needed to ensure that the process is effective and reliable;
E.
The scheduled thermal process and validation study are re-established each time there is a change in the processing system; and
F.
All thermal processes and validation studies being used are available for inspection by the Department.