Chapter 15 - Low-Acid and Acidified Low-Acid Foods in Hermetically Sealed Containers (Canned Foods)

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Table of Contents

• Introduction
• 15.1 Scope
• 15.2 Definitions
• 15.3 Background
  • 15.3.1 Important General Characteristics of Microorganisms
  • 15.3.2 Environmental Characteristics Affecting Growth
  • 15.3.3 Clostridium botulinum
  • 15.3.4 Low Acid Foods
• 15.4 Establishment: Hygienic Processing Requirements
  • 15.4.1 Raw Material Requirements
  • 15.4.2 Prevention of Cross-Contamination
  • 15.4.3 Filling and Sealing Operations
  • 15.4.4 Thermal Processing
  • 15.4.5 Equipment and Procedures for Acidification and Thermal Processing
  • 15.4.6 Evaluation of Deviation in Thermal Processing
  • 15.4.7 Cooling
  • 15.4.8 Post-process Container Handling
• 15.5 Quality Assurance
  • 15.5.1 Processing and Production Records
  • 15.5.2 Record Review and Maintenance
  • 15.5.3 Retention of Records
• 15.6 Storage and Transport of Finished Product
• 15.7 Laboratory Control Procedures
• 15.8 End Product Specification
• 15.9 Incubation
  • 15.9.1 Incubation Facilities
  • 15.9.2 Product Requiring Incubation
  • 15.9.3 Incubation Samples
  • 15.9.4 Incubation Temperature and Time
  • 15.9.5 Incubation Checks and Records Maintenance
  • 15.9.6 Abnormal Containers
  • 15.9.7 Shipping
• 15.10 Records to Mainain
  • 15.10.1 Processing and Production Records
  • 15.10.2 Distribution Records
  • 15.10.3 Incubation Records
• 15.11 Required Inspection Procedures (Additional to normal monitoring of construction, sanitation, etc.)
  • 15.11.1 Verification of Empty Container Inspection
  • 15.11.2 Verification of Handling and Storage of Incoming Product, Product Preparation, Filling and Closure Operations
  • 15.11.3 Verification of Retort Operations
  • 15.11.4 Verification of Cooling Operations and Post Retort Handling
  • 15.11.5 Controlling Incubation Procedures
  • 15.11.6 Verification of Distribution Records
• 15.12 Lot Sampling and Inspection Procedures
• 15.13 Recall Procedure
• 15.14 Guidelines for Temperature Distributin Studies When Processing in Steam Still Retorts Excluding Crateless Retorts
  • 15.14.1 Introduction
  • 15.14.2 Application
  • 15.14.3 Inventory of the Thermal Processing System
  • 15.14.4 Test Equipment
  • 15.14.5 Standardization of Test Equipment
  • 15.14.6 Placement of the Temperature Measuring Devices in the Retort
  • 15.14.7 Preparing the Test Crates or Baskets With Containers
  • 15.14.8 Temperature Distribution Test

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Next page: Section 15.1