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2 1.0 Section I - SCOPE .............................................................................................................................. 2 2.0 Section II - DEFINITIONS ..................................................................................................................... 2 3.0 Section III - HYGIENE REQUIREMENTS IN THE PRODUCTION/HARVESTING AREAS .......................... 4 4.0 Section IV - ESTABLISHMENT: DESIGN AND FACILITIES .

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Commercial sterilization is defined as the destruction of all pathogenic and spoilage organisms that can grow in food under normal storage and handling conditions. This includes both vegetative (metabolically active growing and reproducing) cells and their non-vegetative (metabolically inactive) spores.

The thermal processes of canning are generally designed to destroy the spores of the bacterium C. botulinum. This microorganism can easily grow under anaerobic conditions, producing the deadly toxin that causes botulism. Sterilization requires heating to temperatures greater than 100 °C (212 °F).

Commercial sterility The state of the canned food not containing pathogenic microorganisms after having undergone an appropriate amount of heat sterilization and also not containing non-pathogenic that can breed in them under normal temperatures.

Canned food sterilization, also known as commercial sterilization, is a physical technique of preserving food that is hermetically packaged in a container and subjected to high temperatures for a time to completely destroy its microorganisms, pathogens or not, and spores.

CAC/RCP 23-1979 Code of Hygienic Practice for Low-Acid and Acidified Low-Acid Canned Foods. 1. This Code of practice is concerned with the canning and heat processing of low-acid and acidified low-acid foods as defined in this Code, packed in hermetically sealed containers.

This code addresses Good Agricultural Practices (GAPs) and Good Manufacturing Practices (GMPs) that will help control microbial, chemical and physical hazards associated with all stages of the production of fresh fruits and vegetables from primary production to packing.

This can be achieved by following the Five Keys to Food Safety (Five Keys), namely (1) 'Choose' (Choose safe raw materials), (2) 'Clean' (Keep hands and utensils clean), (3) 'Separate' (Separate raw and cooked food), (4) 'Cook' (Cook thoroughly), and (5) 'Safe temperature' (Keep food at safe temperature).

(2) "Commercial sterility" of equipment and containers used for aseptic processing and packaging of food means the condition achieved by application of heat, chemical sterilant(s), or other appropriate treatment that renders the equipment and containers free of viable microorganisms having public health significance, ...

Codex Codes of Hygienic Practice Codes of practice define the production, processing, manufacturing, transport, and storage practices for individual foods or groups of foods that are considered essential to ensure the safety and suitability of food for consumption.

CAC/RCP 39-1993 Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering. A. This Code has, as far as possible, been made consistent with the format and content of the General Principles of Food Hygiene.

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Form Packages
Adoption
Bankruptcy
Contractors
Divorce
Home Sales
Employment
Identity Theft
Incorporation
Landlord Tenant
Living Trust
Name Change
Personal Planning
Small Business
Wills & Estates
Packages A-Z
Form Categories
Affidavits
Bankruptcy
Bill of Sale
Corporate - LLC
Divorce
Employment
Identity Theft
Internet Technology
Landlord Tenant
Living Wills
Name Change
Power of Attorney
Real Estate
Small Estates
Wills
All Forms
Forms A-Z
Form Library
Customer Service
Terms of Service
DMCA Policy
About Us
Blog
Affiliates
Contact Us
Privacy Notice
Delete My Account
Site Map
Industries
Forms in Spanish
Localized Forms
State-specific Forms
Forms Kit
Legal Guides
Real Estate Handbook
All Guides
Prepared for You
Notarize
Incorporation services
Our Customers
For Consumers
For Small Business
For Attorneys
Our Sites
US Legal Forms
USLegal
FormsPass
pdfFiller
signNow
airSlate workflows
DocHub
Instapage
Social Media
Call us now toll free:
1-877-389-0141
As seen in:
  • USA Today logo picture
  • CBC News logo picture
  • LA Times logo picture
  • The Washington Post logo picture
  • AP logo picture
  • Forbes logo picture
© Copyright 1997-2025
airSlate Legal Forms, Inc.
3720 Flowood Dr, Flowood, Mississippi 39232