Pennsylvania Code
Title 7 - AGRICULTURE
Part I - Bureau of Animal Health and Diagnostic Services
Chapter 1 - MEAT HYGIENE
Subchapter I - ENTRY, REINSPECTION AND PREPARATION OF PRODUCTS
PREPARATION OF PRODUCTS
Section 1.338 - Marking canned products; handling

Universal Citation: 7 PA Code ยง 1.338

Current through Register Vol. 54, No. 44, November 2, 2024

(a) All canned products shall be plainly and permanently marked on the containers by code or otherwise with the identity of the contents and date of canning. The code used and its meaning shall be on record in the office of the veterinary supervisor.

(b) Canned product shall be processed at such temperature and for such period of time as will assure keeping without refrigeration under usual conditions of storage and transportation when heating is relied on for preservation, with the exception of those canned products which are processed without steam-pressure cooking by permission of the Department in specific cases and labeled "Perishable, Keep Under Refrigeration."

(c) Lots of canned product shall be identified during their handling preparatory to heat processing by tagging the baskets, cages or cans with a tag which will change color on going through the heat processing or by other effective means so as to positively preclude failure to heat after closing.

Disclaimer: These regulations may not be the most recent version. Pennsylvania 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.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.