Md. Code Regs. 10.15.01.07

Current through Register Vol. 52, No. 1, January 10, 2025

Section 10.15.01.07 - Manufacturing Practices for Low-Acid Food and Acidified Food Canning

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 reestablished 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.

Md. Code Regs. 10.15.01.07

Regulations .07, Canning and Acidified Food Manufacturing, adopted effective January 22, 2001 (28:1 Md. R. 26); amended effective 43:03 Md. R. 272, eff.2/15/2016