§ 48

(1) If a low-acid food is in a hermetically sealed package, an operator must apply the scheduled process referred to in subparagraph (3)(a)(i) and, if batch thermal treatment is applied, must use a temperature-sensitive indicator that visually indicates that the package has been thermally treated.

(2) Subsection (1) does not apply if the low-acid food is kept refrigerated or frozen and the expressions “Keep Refrigerated” and “garder réfrigéré”, or “Keep Frozen” and “garder congelé”, as the case may be, are shown on the principal display panel.

(3) The operator must prepare documents that set out (a) in respect of each low-acid food, (i) a description of the scheduled process that will be applied to it, together with the name of the person who is responsible for developing the process, and (ii) the formulation of the food; and (b) in respect of each application of the scheduled process to a low-acid food, (i) the name of the food and its production volume, (ii) the equipment that is used for the treatment, (iii) any parameters of the treatment, such as start and end times, temperatures of the treatment and the pressure used in the treatment, (iv) a description of any maintenance of, and of any modifications to, the equipment that is used for the treatment, (v) any deviations from the scheduled process and any corrective action taken, (vi) the incubation results, and (vii) a description of any treatment of the cooling water.

(4) The documents that set out the information referred to in paragraph (3)(a) must be kept for three years after the day of the most recent application of the scheduled process to the low-acid food, and the documents that set out the information referred to in paragraph (3)(b) must be kept for three years after the day of the application of the scheduled process.