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