Chapter 15 - Low-Acid and Acidified Low-Acid Foods in Hermetically Sealed Containers (Canned Foods)
15.7 Laboratory Control Procedures

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Each establishment should have access to laboratory facilities to assist in the control of the process and as well as the product packed. The amount and type of such control will vary with the food product as well as the needs of management. Such control should reject all food that is unfit for human consumption.

Where appropriate, representative samples of the production should be taken to assess the safety and quality of the product.

Laboratory procedures used should follow recognized or standard methods in order that the results may be readily interpreted.

Laboratories checking for microorganisms shall be well separated from food processing areas.

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