CODE OF HYGIENIC PRACTICE FOR LOW-ACID AND ACIDIFIED LOW-ACID CANNED FOODS - CAC/RCP 23-1979 - Scope, definitions and hygiene requirements

Oct 5, 2026

Code of hygienic practice for low-acid and acidified low-acid canned foods sets requirements for canning and heat processing of hermetically sealed foods, focusing on hygienic critical control points rather than acting as a complete operating manual. It defines acid foods, acidified low-acid foods, aseptic processing, commercial sterility, cleaning and disinfection, and key production concepts such as retort come-up-time and heating curves. The code is adopted in 1979 with subsequent revisions and editorial corrections, and it extends specific annex guidance for acidified low-acid foods.

LanguageEnglish

CategoryHealthcare

FormatPDF

Pages85

Reading Time3 h 34 min

AccessFree to download

SECTION I: SCOPE

SECTION II: DEFINITIONS

SECTION III: HYGIENE REQUIREMENTS IN PRODUCTION/HARVESTING AREA

SECTION IV: ESTABLISHMENT: DESIGN AND FACILITIES

SECTION V: ESTABLISHMENT: HYGIENE REQUIREMENTS

SECTION VI: PERSONNEL HYGIENE AND HEALTH REQUIREMENTS

SECTION VII: ESTABLISHMENT: HYGIENIC PROCESSING REQUIREMENTS

SECTION VIII: QUALITY ASSURANCE

SECTION IX: STORAGE AND TRANSPORTATION OF FINISHED PRODUCT

SECTION X: LABORATORY CONTROL PROCEDURES

SECTION XI: END-PRODUCT SPECIFICATIONS

APPENDIX I: ACIDIFIED LOW-ACID CANNED FOODS

APPENDIX II: ANALYTICAL METHODOLOGY FOR pH MEASUREMENT

CODE OF HYGIENIC PRACTICE FOR LOW AND ACIDIFIED LOW ACID CANNED FOODS 1 (CAC/RCP 23-1979) CONTENTS PAGE SECTION I: SCOPE ............................................................................................................................. 2 SECTION II: DEFINITIONS................................................................................................................... 2 SECTION III: HYGIENE REQUIREMENTS IN PRODUCTION/HARVESTING AREA ....................... 4 SECTION IV: ESTABLISHMENT: DESIGN AND FACILITIES ............................................................ 6 SECTION V: ESTABLISHMENT: HYGIENE REQUIREMENTS ...................................................... 10 SECTION VI: PERSONNEL HYGIENE AND HEALTH REQUIREMENTS........................................ 12 SECTION VII: ESTABLISHMENT: HYGIENIC PROCESSING REQUIREMENTS ............................ 14 SECTION VIII: QUALITY ASSURANCE ................................................................................................ 41 SECTION IX: STORAGE AND TRANSPORTATION OF FINISHED PRODUCT.............................. 43 SECTION X: LABORATORY CONTROL PROCEDURES ................................................................ 44 SECTION XI: END-PRODUCT SPECIFICATIONS............................................................................. 44 APPENDIX I: ACIDIFIED LOW-ACID CANNED FOODS ................................................................... 46 APPENDIX II: ANALYTICAL METHODOLOGY FOR pH MEASUREMENT ...................................... 58 APPENDIX III: REFERENCES FOR TEAR-DOWN EVALUATION OF A DOUBLE SEAM................ 63 APPENDIX IV: GUIDELINES FOR THE SALVAGE OF CANNED FOODS EXPOSED TO ADVERSE CONDITIONS .............................................................................................. 64 APPENDIX V: GUIDELINE PROCEDURES TO ESTABLISH MICROBIOLOGICAL CAUSES OF SPOILAGE IN LOW-ACID AND ACIDIFIED LOW-ACID CANNED FOODS ........................................................................... 72 1 The application of this Code requires knowledge and experience of canning technology. It is not intended to be used as a complete operating manual. It primarily addresses hygienic critical control points. It should be used in conjunction with appropriate texts and manuals on the subject. Adopted 1979. Revisions 1989 and 1993. Editorial corrections 2011. CAC/RCP 23-1979 Page 2 of 85 CODE OF HYGIENIC PRACTICE FOR LOW-ACID AND ACIDIFIED LOW-ACID CANNED FOODS CAC/RCP 23-1979 SECTION I -SCOPE 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. It does not apply to foods in hermetically sealed containers which require refrigeration. Annex I applies specifically to acidified low-acid foods. SECTION II-DEFINITIONS 2. For the purposes of this Code: 2.1 "Acid food" means a food that has a natural pH of 4.6 or below. 2.2 "Acidified low-acid food" means a food which has been treated so as to attain an equilibrium pH of 4.6 or lower after heat processing. 2.3 "Aseptic processing and packaging" means the filling of a commercially sterile product into sterilized containers followed by hermetical sealing with a sterilized closure in an atmosphere free from microorganisms. 2.4 "Bleeders" (Bleeds) means small orifices through which steam and other gases escape from the retort throughout the entire heat process. 2.5 "Canned food" means commercially sterile food in hermetically sealed containers. 2.6 "Cleaning" means the removal of food residues, dirt, grease or other objectionable material. 2.7 "Code lot" means all product produced during a period of time identified by a specific container code mark. 2.8 "Coming-up-time" means the time, including venting time, which elapses between the introduction of the heating medium into the closed retort and the time

FAQs

What foods does this code cover and how are they packaged?

It covers the canning and heat processing of low-acid and acidified low-acid foods packed in hermetically sealed containers. It does not apply to hermetically sealed foods that require refrigeration.

What is the difference between acid food and acidified low-acid food?

Acid food naturally has a pH of 4.6 or below. Acidified low-acid food is treated to reach an equilibrium pH of 4.6 or lower after heat processing.

How does the code define commercial sterility for thermally processed food?

It defines commercial sterility as the condition achieved by applying heat and, if needed, other appropriate treatments to render the food free from microorganisms capable of growing under normal non-refrigerated conditions during distribution and storage.

Oct 5, 2026

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