当前位置: 首页 » 政策法规 » 国外法规 »§113.83 制定加热杀菌工艺规程(Establishing scheduled processes)

§113.83 制定加热杀菌工艺规程(Establishing scheduled processes)

扫描二维码 分享好友和朋友圈
放大字体  缩小字体 2011-04-18 11:44:12  来源:GPO  浏览次数:3584
核心提示:低酸性食品的加热杀菌工艺规程必须由符合下列条件的合格人员制定,具有关于密封容器中低酸性食品加热杀菌要求的专门知识并能熟练迅速作出有关判断。在制定工艺规程时要充分考虑到商业性生产中遇到的方式、范围等的各种变化。在工艺规程中对于影响杀菌工艺的关键因素要作出规定。如果为了认证杀菌效果需要做培养试验的话,测试的容器一部分来自试验用的,一部分来自杀菌开始以后整个商业性生产过程。关于建立的杀菌工艺和有关的培养试验必须做好完整记录,并且由作出决定的人员或机构永久保存。
发布单位
FDA
FDA
发布文号 暂无
发布日期 暂无 生效日期 暂无
有效性状态 废止日期 暂无
备注 低酸性食品的加热杀菌工艺规程必须由符合下列条件的合格人员制定,具有关于密封容器中低酸性食品加热杀菌要求的专门知识并能熟练迅速作出有关判断。在制定工艺规程时要充分考虑到商业性生产中遇到的方式、范围等的各种变化。在工艺规程中对于影响杀菌工艺的关键因素要作出规定。如果为了认证杀菌效果需要做培养试验的话,测试的容器一部分来自试验用的,一部分来自杀菌开始以后整个商业性生产过程。关于建立的杀菌工艺和有关的培养试验必须做好完整记录,并且由作出决定的人员或机构永久保存。

  § 113.83   Establishing scheduled processes.

  Link to an amendment published at 76 FR 11922, Mar. 3, 2011.修订加热杀菌工艺规程(Establishing scheduled processes)

  Scheduled processes for low-acid foods shall be established by qualified persons having expert knowledge of thermal processing requirements for low-acid foods in hermetically sealed containers and having adequate facilities for making such determinations. The type, range, and combination of variations encountered in commercial production shall be adequately provided for in establishing the scheduled process. Critical factors, e.g., minimum headspace, consistency, maximum fill-in or drained weight, aw, etc., that may affect the scheduled process, shall be specified in the scheduled process. Acceptable scientific methods of establishing heat sterilization processes shall include, when necessary, but shall not be limited to, microbial thermal death time data, process calculations based on product heat penetration data, and inoculated packs. Calculation shall be performed according to procedures recognized by competent processing authorities. If incubation tests are necessary for process confirmation, they shall include containers from test trials and from actual commercial production runs during the period of instituting the process. The incubation tests for confirmation of the scheduled processes should include the containers from the test trials and a number of containers from each of four or more actual commercial production runs. The number of containers from actual commercial production runs should be determined on the basis of recognized scientific methods to be of a size sufficient to ensure the adequacy of the process. Complete records covering all aspects of the establishment of the process and associated incubation tests shall be prepared and shall be permanently retained by the person or organization making the determination.

  更多关于美国FDA酸化食品HACCP法规,请详见美国FDA酸化食品HACCP法规第113和114部分汇总

 地区: 美国 
 标签: 酸性 杀菌 认证 
食品伙伴网提供标准法规解读、舆情监控、合规咨询、申报注册等服务。
电询:0535-2129301
QQ:2891238009
食品标法圈
实时把握食品标法动态
请扫码关注食品标法圈

声明:

① 凡本网所有原始/编译文章及图片、图表的版权均属食品伙伴网所有,如要转载,需注明“信息来源:食品伙伴网”。
② 凡本网注明“信息来源:XXX(非食品伙伴网)”的作品,均转载自其他媒体,转载目的在于传递更多的信息,并不代表本网赞同其观点和对其真实性负责。
※ 邮箱:law#foodmate.net(发邮件时请将#换成@) QQ:139307733

 
 
[ 政策法规搜索 ]  [ 加入收藏 ]  [ 告诉好友 ]  [ 打印本文 ]  [ 关闭窗口 ]

 

 
 
按分类浏览
国家法规 (11358) 国外法规 (3603)
地方法规 (39742) 法规动态 (210)
法规解读 (2623) 其他法规 (506)
推荐国外法规
点击排行
按国家或地区浏览

法规中心  关于我们  广告业务  联系我们  信息服务

Processed in 0.060 second(s), 10 queries, Memory 4.46 M