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10.15.01.00.htm 10.15.01.00. Title 10 DEPARTMENT OF HEALTH AND MENTAL HYGIENE Subtitle 15 FOOD Chapter 01 Low Acid and Acidified Food canning Authority: Health-General Article, §18-102, 21-211, 21-234, 21-304, 21-321, 21-340, and 21-350, Annotated Code of Maryland
10.15.01.01.htm 10.15.01.01. 01 Incorporation by Reference.. In this chapter, all provisions of 21 CFR 113 and 114 are incorporated by reference..
10.15.01.02.htm 10.15.01.02. 02 Definitions.. A. In this chapter, the following terms have the meanings indicated.. B. Terms Defined.. 1) "Acid foods" means foods that have a natural pH of 4.6 or below.. 2) Acidified Foods.. a) "Acidified foods" means low-acid foods to which acid or acids or acid food or acid foods are added and that have a:i) Water activity (aw) greater than 0.85; and. ii) Finished equilibrium pH of 4.6 or below.. b) “Acidified foods” includes, but is not limited to:. i) Beans, cucumbers, cabb
10.15.01.03.htm 10.15.01.03. 03 Conformance with Other Chapters.. A. The person-in-charge shall ensure that a food processing plant is in compliance with this chapter and COMAR 10.15.04:1) In the design, operation, and maintenance of the plant, its facilities, and equipment; and. 2) When the plant is canning foods or manufacturing acidified foods, or both.. B. If a conflict occurs between the requirements of this chapter and COMAR 10.15.04 regarding canning or acidified food manufacturing, this chapter ta
10.15.01.04.htm 10.15.01.04. 04 Licenses.. A. In order to operate a cannery or acidified food processing plant, a person shall obtain a food processing license pursuant to the provisions of Health-General Article, §21-305, Annotated Code of Maryland, COMAR 10.15.04, and this chapter.B. The Department shall specify on a food processing license issued to a cannery or acidified food processing plant the following type or types of food the licensee is approved to produce:1) Low-acid canned foods;.
10.15.01.05.htm 10.15.01.05. 05 Plant Facilities and Operations.. A. The person-in-charge shall provide and properly maintain, in good working and sanitary condition, the equipment and facilities needed to can food and manufacture acidified foods in accordance with applicable regulations.B. The person-in-charge shall ensure that:. 1) The water supplied to a fixture is potable and meets the requirements of the Environment Article, Annotated Code of Maryland;2) The sewerage system for the plant meets all app
10.15.01.06.htm 10.15.01.06. 06 Equipment.. The person-in-charge shall ensure that:. A. Processing equipment used to heat or cool food in hermetically sealed containers is:. 1) Designed to provide even and adequate processing;. 2) Provided adequate instrumentation and recording devices to allow process control, monitoring, and verification;3) Durable and impervious to water;. 4) Maintained in a sanitary and working condition;. 5) Monitored to verify that process requirements are met; and.
10.15.01.07.htm 10.15.01.07. 07 Manufacturing Practices for Low-Acid Food and Acidified Food Canning.. The person-in-charge shall ensure that:. A. Low-acid foods are processed and labeled in accordance with 21 CFR 113;. B. Acidified foods are processed and labeled in accordance with 21 CFR 114;. C. When canning is taking place, a scheduled process is used that takes into account the critical factors and limits that are likely to influence the food’s safety, stability, or shelf life, such as:
10.15.01.08.htm 10.15.01.08. 08 Manufacturing Practices for Acid Food Canning ― Repealed..
10.15.01.09.htm 10.15.01.09. 09 Process Controls in Low Acid and Acidified Food Canning.. The person-in-charge shall ensure that:. A. The canning process is monitored and controlled as necessary to ensure the food's safety, stability, and shelf life;B. The cook time, cook temperatures, and pH of each batch of canned food are measured and recorded;. C. Through strict processing criteria, monitoring, record keeping, and corrective action, a container of food processed as an acidified food is not di
10.15.01.10.htm 10.15.01.10. 10 Labeling and Marking of Containers.. The person-in-charge shall ensure that:. A. Canned food is conspicuously and prominently labeled or marked with the following information:. 1) The common name of the food;. 2) The list of ingredients in descending order of prominence by weight;. 3) The name and address of the manufacturer or distributor; and. 4) The net weight of the container;. B. For a container marked with the name of the distributor, the name of the distributor is:.
10.15.01.9999.htm 10.15.01.9999. Administrative History Effective date: April 18, 1957. Chapter, Canneries, repealed effective January 22, 2001 (28:1 Md. R. 26) ―. Regulations .01―10, Canning and Acidified Food Manufacturing, adopted effective January 22, 2001 (28:1 Md. R. 26) ―Chapter, Canning and Acidified Food Manufacturing, renamed, Low Acid and Acidified Food Canning, effective February 15, 2016 (43:3 Md. R. 272)Regulation .02B amended effective February 15, 2016 (43:3 Md. R. 272).
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