CAC/RCP 40-1993 Code of Hygienic Practice for Aseptically Processed and Packaged Low-Acid Foods
INTRODUCTION
Aseptic processing and packaging means the processing and packaging of a commercially sterile product into sterilized containers followed by hermetically sealing with a sterilized closure in a manner which prevents viable microbiological recontamination of the sterile product. Aseptic processing and packaging differs from canning in that in canning the food is placed in the can, sealed and heat processed in that order.
The provisions of this code will provide guidance for identification of Critical Control Points for establishment developed HACCP plans as recommended in the Guidelines for the Application of the Hazard Analysis Critical Control Point (HACCP) System (CAC/GL 18-1993). Establishments engaged in aseptic processing and packaging are encouraged to develop and operate under a HACCP plan.
