CAC/RCP 23-1979 Code of Hygienic Practice for Low-Acid and Acidified Low-Acid Canned Foods
SECTION I - SCOPE
1. This Code of practice is concerned with the canning and heat processing of low-acid and acidified low-acid foods as defined in this Code, packed in hermetically sealed containers. It does not apply to foods in hermetically sealed containers which require refrigeration. Annex I applies specifically to acidified low-acid foods.
SECTION II - DEFINITIONS
2. For the purposes of this Code:
2.1 "Acid food" means a food that has a natural pH of 4.6 or below.
2.2 "Acidified low-acid food" means a food which has been treated so as to attain an equilibrium pH of 4.6 or lower after heat processing.
2.3 "Aseptic processing and packaging" means the filling of a commercially sterile product into sterilized containers followed by hermetical sealing with a sterilized closure in an atmosphere free from microorganisms.
