Code of Hygienic Practices for
Low Acidified and Low Acid Canned Foods

Raw Materials and Ingredients

Sets requirements for selecting, handling, and storing raw materials to prevent contamination.

  • Receiving inspection
  • Supplier verification
  • Storage condition inspection
  • pH testing
  • Record keeping

Establishment Design and Facilities

Properly maintained areas, with temperature and humidity controls, drainage and ventilation.

  • Sanitation schedule
  • Facility inspections
  • Ventilation
  • Pest control
  • Waste management
  • Temperature and humidity monitoring

Hygienic Processing Requirements

GMP to be followed during the entire food production process.

  • SSOP
  • Personnel hygiene practices
  • Equipment sanitation
  • Segregation policy
  • Water quality
  • Thermal processing (heat treatment)
  • Cooling methods

Thermal Processing Control

Achieves commercial sterility in canned low-acid and acidified foods.

  • Equipment calibration
  • CCP monitoring
  • Time – temperature monitoring
  • Sealing integrity checks

Packaging

Ensures that the packaging materials are of food-grade quality and designed to protect the product during its shelf life.

  • Environmental condition
  • Packaging inspection
  • Container integrity checks
  • Seam and closure inspection

Microbiological Control and Commercial Sterility

Specifies tests for spore-forming bacteria (i.e., Clostridium botulinum) to ensure products meet safety standards before release.

  • Sampling SOPs
  • pH testing
  • Microbial testing
  • Sterility testing

Personnel Hygiene

Hygienic requirements for all personnel involved in food production.

  • Health screening
  • Hygiene audits
  • Changing room and restroom checks
  • Hygiene training

Record Keeping

Documenting every aspect of the production process to ensure traceability and accountability.

  • Batch records
  • Equipment maintenance logs
  • Corrective action reports
  • Traceability records

Storage and Distribution

Storing finished products under conditions that prevent contamination and spoilage.

  • Cleaning and sanitation
  • Temperature and humidity monitoring
  • Ventilation
  • Stock rotation (FIFO)
  • Distribution checks

Consumer Information and Labeling

Clear, accurate, and compliant labeling that informs consumers about the nature of the product.

  • Label review
  • Allergen labeling
  • Traceability records

Inspection and Certification

Specifies requirements for government or third-party inspections to ensure compliance with the code.

  • Internal audits
  • Third-party certifications
  • Regulatory inspections
  • Corrective action reports

Recall Procedures

Outlines procedures for recalling products that may be unsafe or non-compliant.

  • Mock recall forms
  • Recall logs
  • Traceability records
  • Customer notifications

Training

Personnel are adequately trained in food hygiene, thermal processing techniques, equipment operation, and quality control measures.

  • Training records
  • Competency assessments
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