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Guide to Inspections of Low Acid Canned Food Manufacturers - 1 | 1 |
GUIDE TO INSPECTIONS OF TABLE OF CONTENTS
INTRODUCTION The Guide to Inspection of Low-Acid Canned Foods consists of three separate documents; Part 1 covers Administrative Procedures\Scheduled Processes; Part 2 covers Manufacturing Procedures; and Part 3 covers Container/Closures (Part 2 and 3 of the manual are still in process, and will issue at a later date). In addition to providing guidance for inspections of low acid canned foods (LACF) manufacturers, the guide also contains background and general information on LACF regulations and procedures. In addition to the information and instructions provided in IOM Subchapter 530, 21CFR 108 and 113, and applicable compliance programs, direct attention to areas covered in this Guide when covering LACF manufacturers. Another good reference is the Food Processors Institute 'Canned Foods' manual, which should be available from anyone in your district who has attended a Better Process Control School. At the current time DFI has available, for loan only, the following NFPA manuals:
THERMALLY PROCESSED Low-acid foods are defined as "any foods, other than alcoholic beverages, with a finished equilibrium pH value greater than 4.6 and a water activity greater than 0.85." The following foods are not considered low-acid foods. Therefore, processors of these foods do not 1Note: This document is reference materials for investigators and other FDA personnel. The document does not bind FDA, and does not confer any rights, privileges, benefits, or immunities for or on any person(s). |