Ohio Administrative Code
Title 901:3 - Food Safety
Chapter 901:3-5 - Processing Acidified Foods in Hermetically Sealed Containers
Section 901:3-5-04 - Production and process controls
Universal Citation: OH Admin Code 901:3-5-04
Current through all regulations passed and filed through March 18, 2024
(A) Scheduled processes for acidified foods.
(1) Processor shall supply upon request a
copy of:
(a) Their FDA food canning
establishment number.
(b) The
scheduled process filed with the FDA including a list of critical control
points.
(2) Complete
records covering all aspects of the establishment of the process and associated
incubation test shall be prepared and shall be permanently retained by the
person or organization making the determination.
(B) Deviations from scheduled processes.
Whenever any process operation deviates from the scheduled process for any acidified food and/or the equilibrium pH of the finished product is higher than 4.6, the commercial processor of the acidified food shall either:
(1) Fully reprocess
that portion of the food in accordance with the scheduled process filed with
FDA;
(2) Thermally process it as a low-acid food under
Chapter 901:3-3 of the Administrative Code; or
(3) Set aside that
portion of the food involved for further evaluation as to any potential public
health significance.
(a) The evaluation of the deviation shall be made to
detect any potential hazard to public health.
(b) Unless the
evaluation demonstrates that the food has undergone a process that has rendered
it safe, the food set aside shall either be fully reprocessed to render it
safe, or be destroyed.
(c) A record shall
be made of the procedures used in the evaluation and the results.
(d)
Upon completion of full reprocessing and the attainment of a safe food, or
after the determination that no significant potential for public health hazard
exists, that portion of the food involved may be shipped in normal
distribution.
(e) Food involved that has been determined to present
a potential health hazard and not been reprocessed to render it safe shall be
destroyed.
(C) A manufacturer shall promptly notify the director of any instance of spoilage, process deviation, or contamination with microorganisms when:
(1)
There is a
potential health endangering significance; and
(2)
Where the lot of
such food, in whole or in part, has entered distribution in
commerce.
(D) A manufacturer shall prepare and maintain files on procedures which contains plans for the following:
(1)
Recalling
products;
(2)
Identifying, collecting, warehousing and controlling
products;
(3)
Determining the effectiveness of
recalls;
(4)
Notifying the director of any recalls;
and
(5)
Implementing recall programs.
Disclaimer: These regulations may not be the most recent version. Ohio may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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