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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. 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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.  \nAdopted 1979. Revisions 1989 and 1993. Editorial corrections 2011.  \nCAC/RCP 23-1979 Page 2 of 85  \nCODE OF HYGIENIC PRACTICE FOR LOW-ACID AND ACIDIFIED LOW-ACID CANNED FOODS  \nCAC/RCP 23-1979  \nSECTION I -SCOPE  \n1. 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.  \nSECTION II-DEFINITIONS  \n2. For the purposes of this Code:  \n2.1 \"Acid food\" means a food that has a natural pH of 4.6 or below.  \n2.2 \"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.  \n2.3 \"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.  \n2.4 \"Bleeders\" (Bleeds) means small orifices through which steam and other gases escape from the retort throughout the entire heat process.  \n2.5 \"Canned food\" means commercially sterile food in hermetically sealed containers.  \n2.6 \"Cleaning\" means the removal of food residues, dirt, grease or other objectionable material.  \n2.7 \"Code lot\" means all product produced during a period of time identified by a specific container code mark.  \n2.8 \"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","cbCailex1KYhM5Xq","https://ap.wps.com/l/cbCailex1KYhM5Xq","pdf",1158076,85,"English","# SECTION I: SCOPE\n# SECTION II: DEFINITIONS\n# SECTION III: HYGIENE REQUIREMENTS IN PRODUCTION/HARVESTING AREA\n# SECTION IV: ESTABLISHMENT: DESIGN AND FACILITIES\n# SECTION V: ESTABLISHMENT: HYGIENE REQUIREMENTS\n# SECTION VI: PERSONNEL HYGIENE AND HEALTH REQUIREMENTS\n# SECTION VII: ESTABLISHMENT: HYGIENIC PROCESSING REQUIREMENTS\n# SECTION VIII: QUALITY ASSURANCE\n# SECTION IX: STORAGE AND TRANSPORTATION OF FINISHED PRODUCT\n# SECTION X: LABORATORY CONTROL PROCEDURES\n# SECTION XI: END-PRODUCT SPECIFICATIONS\n# APPENDIX I: ACIDIFIED LOW-ACID CANNED FOODS\n# APPENDIX II: ANALYTICAL METHODOLOGY FOR pH MEASUREMENT","[{\"question\":\"What foods does this code cover and how are they packaged?\",\"answer\":\"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.\"},{\"question\":\"What is the difference between acid food and acidified low-acid food?\",\"answer\":\"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.\"},{\"question\":\"How does the code define commercial sterility for thermally processed food?\",\"answer\":\"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.\"}]","CODE OF HYGIENIC PRACTICE FOR LOW-ACID AND ACIDIFIED LOW-ACID CANNED FOODS - CAC/RCP 23-1979 - Scope, definitions and hygiene requirements | PDF",1791165334,214]