5‑19 Thermal processing of canned prescr5‑19 Thermal processing of canned prescribed eggs or egg products

5‑19 Thermal processing of canned prescribed eggs or egg products

(1) Subject to any other requirement in the approved arrangement for operations to prepare the eggs or egg products, canning of prescribed eggs or egg products must result in eggs or egg products that are commercially sterile. (2) For canning of low acid prescribed eggs or egg products, the approved arrangement for operations to prepare the eggs or egg products must provide for measures to validate the effectiveness of the process to result in eggs or egg products that are commercially sterile. (3) Before a thermal process designed from simulated manufacturing conditions is used for canning prescribed eggs or egg products, the results of the process must be verified in the actual production of canned eggs or egg products: (a) using the thermal processing equipment to be used for canning the eggs or egg products; and (b) under the commercial operating conditions under which the canning is to take place. (4) The canning process and canning materials used must prevent contamination affecting the contents of the can. (5) Cans to be used for thermal processing must be inspected and evaluated in accordance with the Codex requirements.

Note: See section 7.4.8 of Volume 1 of Codex (Recommended Internal Code of Hygienic Practice for Low‑Acid and Acidified Low‑Acid Canned Foods) CAC/RCP 23‑1979.

(6) After thermal processing, the cans must be cooled and handled in a way that prevents the introduction of pathogens that could affect the commercial sterility of the contents of the can. (7) If, in accordance with the approved arrangement for operations to prepare the eggs or egg products, the water used for cooling canned prescribed eggs or egg products is made potable by chlorination, the water must show a measurable free residual chlorine level after contact with the cans.

Note: For requirements for water to be potable, see subsections 5‑4(7) and (8).

(8) Cans that have undergone thermal processing must be identified and held separately from cans that have not undergone thermal processing.