1 SCOPE
This Standard applies to certain canned vegetables, as defined in Section 2 below and in the corresponding Annexes and offered for direct consumption, including for catering purposes or for repackaging if required. It does not apply to the product when indicated as being intended for further processing. This Standard does not cover vegetables that are lacto-fermented, pickled or preserved in vinegar.
2 DESCRIPTION
2.1 PRODUCT DEFINITION
Canned vegetables are the products:
(1) prepared from substantially sound, fresh (barring mature processed peas) or frozen vegetables, as defined in the corresponding Annexes, having reached appropriate maturity for processing. None of their essential elements are removed from them but they shall be washed and prepared appropriately, depending on the product to be produced. They undergo operations such as washing, peeling, grading, cutting, etc., depending on the type of product.
(2) (a) packed with a suitable liquid packing medium in accordance with Section 3.1.3.
(b) vacuum packaged with packing media that does not exceed 20% of the product’s net weight and when the container is sealed in such conditions as to generate an internal pressure in accordance with good manufacturing practices.1
(3) processed by heat, in an appropriate manner, before or after being hermetically sealed in a container, so as to prevent spoilage and to ensure product stability in normal storage conditions at room temperature.
