Code of Maryland Regulations
Title 10 - MARYLAND DEPARTMENT OF HEALTH
Part 3
Subtitle 15 - FOOD
Chapter 10.15.01 - Low Acid and Acidified Food Canning
Section 10.15.01.07 - Manufacturing Practices for Low-Acid Food and Acidified Food Canning
Current through Register Vol. 51, No. 19, September 20, 2024
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:
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:
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.