Finished product inspection.

CFR · 2024-01-01 · US · Title 9

(a) Finished product inspections must be handled according to: (1) An HACCP plan for canned product that addresses hazards associated with microbiological contamination; (2) An FSIS-approved total quality control system; (3) Alternative documented procedures that will ensure that only safe and stable product is shipped in commerce; or (4) Paragraph (b) of this section. (b) Procedures for handling finished product inspections where the HACCP plan for thermally processed/commercially sterile product does not address food safety hazards associated with microbial contamination, where there is no approved total quality control system, or where the establishment has no alternative documented procedures for handling process deviations. (1) (ii) (iii) (A) Low acid products as defined in § 431.1; and (B) Acidified low acid products as defined in § 431.1. (iv) (B) For continuous rotary retorts, hydrostatic retorts, or other continuous-type thermal processing systems, the establishment must select at least one container per 1,000 for incubation. (C) Only normal-appearing containers must be selected for incubation. (v) (vi) (vii) (viii) (2) [Reserved] (c) (2)

official document · source cfr-2024 · id 9:§ 431.10