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The closures of sealed jars should be contained within the diameter of the glass body to avoid closure to closure contact of the sealed jars.Īll packaging material should be stored in a clean and sanitary manner. The closures for glass containers are particularly susceptible to mechanical damage which may result in a temporary or permanent loss of hermetic seal. The sealant material chosen must be compatible with the product as well as the container and closure systems. With laminates particular attention should be paid to ensure that the combination of processing requirements and product characteristics does not cause delamination as this may result in loss of integrity. (An overwrap may be necessary for flexible and semi-rigid containers). The product containers should be sufficiently durable to withstand the mechanical, chemical and thermal stresses encountered during thermal processing and normal distribution. The packaging material should be sound and should provide appropriate protection from contamination. The material should be appropriate for the product to be packed and for the expected conditions of storage and should not transmit to the product objectionable substances beyond the limits contained in the Food and Drugs Act and Regulations. 15.4.3 Filling and Sealing Operations 15.4.3.1 Empty Product Containers If there is a likelihood of contamination, hands should be washed thoroughly between handling products at different stages of processing.Īll equipment which has been in contact with raw material or contaminated material should be thoroughly cleaned and disinfected prior to being used for contact with end products. Persons handling raw materials or semi-processed products capable of contaminating the end product should not come into direct contact with any end product unless and until they discard all protective clothing worn by them during the handling of raw materials or semi-processed products and they have changed into clean protective clothing. 15.4.2 Prevention of Cross-ContaminationĮffective measures should be taken to prevent contamination of food material by direct or indirect contact with material at an earlier stage of the process. Where the blanched food product is washed prior to filling, potable water shall be used.Īll steps in the production process, which includes acidification when required or used, filling, closing, thermal processing and cooling, should be performed as rapidly and as soon as possible and under conditions which will prevent contamination and growth of microorganisms of public health significance in the food. Thermophilic growth and contamination in blanchers should be minimized by good equipment design, the use of adequate operating temperatures and routine cleaning and disinfection. Products must be held prior to processing in such a manner as to prevent significant growth of microorganisms.īlanching by heat, when required in the preparation of food for canning, should be effected by heating the food to the required temperature, holding it at this temperature for the required time, and then either rapidly cooling the food or passing it to subsequent processing without delay. Prior to being placed in inventory, ingredients susceptible to microbiological contamination either should be examined for microbiological quality or should be received under a supplier's guarantee that they are of a microbiological quality suitable for use in processing low acid foods.
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Materials must be received in an area separate from the processing areas. Incoming raw materials, ingredients, and packaging materials should be inspected upon receipt to ensure that they are suitable for processing. The attitude that contamination, poor sanitation, etc., do not matter, as the product is going to be heat treated eventually, must be strongly resisted. It is therefore extremely important that good sanitary practices prevail during product preparation to minimize bacterial loads. One of the factors which influences the effectiveness of a thermal process in destroying microorganisms is the number of bacteria present in the product before heat treatment commences. 15.4.6 Evaluation of Deviation in Thermal Processing.15.4.5 Equipment and Procedures for Acidification and Thermal Processing.15.4.2 Prevention of Cross-Contamination.
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It is not subject to the Government of Canada Web Standards and has not been altered or updated since it was archived. Archived information is provided for reference, research or record-keeping purposes only.
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This page was archived due to the coming into force of the Safe Food for Canadians Regulations. Archived - Chapter 15 - Low-Acid and Acidified Low-Acid Foods in Hermetically Sealed Containers (Canned Foods)ġ5.4 Establishment: Hygienic Processing Requirements