Deviations in processing.

CFR · 2024-01-01 · US · Title 9

(a) Whenever the actual process is less than the process schedule or when any critical factor does not comply with the requirements for that factor as specified in the process schedule, it must be considered a deviation in processing. (b) Deviations in processing (or process deviations) must be handled according to: (1) A HACCP plan for canned product that addresses hazards associated with microbial contamination; or, (2) Alternative documented procedures that will ensure that only safe and stable product is shipped in commerce; or (3) Paragraph (c) of this section. (c) Procedures for handling process deviations 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) (i) Immediately reprocess the product using the full process schedule; or (ii) Use an appropriate alternate process schedule provided such a process schedule has been established in accordance with § 431.3(a) and (b) and is filed with the inspector in accordance with § 431.3(c); or (iii) Hold the product involved and have the deviation evaluated by a processing authority to assess the safety and stability of the product. Upon completion of the evaluation, the establishment must provide the inspector the following: (A) A complete description of the deviation al

official document · source cfr-2024 · id 9:§ 431.9