Thermal processing
 99. (1) In this section, “critical factors”, in relation to the thermal process, means the physical and chemical factors that affect the ability of the process to achieve commercial sterility in a meat product; (“facteurs critiques”) “low-acid meat product” is a meat product that has a pH greater than 4.6 and a water activity above 0.85; (“produit de viande peu acide”) “scheduled process” means the thermal process alone, or in combination with critical factors, chosen by the operator of a meat plant for a particular meat product, container type and size and unit of thermal processing equipment that will achieve commercial sterility in the meat product. (“traitement programme”)  O. Reg. 31/05, s. 99 (1). (2) The operator of a meat plant shall ensure that every low-acid meat product packaged in a hermetically sealed container at the plant is thermally processed until commercial sterility is achieved.  O. Reg. 31/05, s. 99 (2). (3) Subsection (2) does not apply in respect of a low-acid meat product packaged in a hermetically sealed container if, (a) the low-acid meat product is, (i) stored continuously under refrigeration and the container in which it is packaged is marked “Keep Refrigerated/Garder au froid”, or (ii) kept continuously frozen and the container in which it is packaged is marked “Keep Frozen/Garder congelé”; and (b) the shipping containers of the low-acid meat product are marked in accordance with clause (a).  O. Reg. 31/05, s. 99 (3); O. Reg. 285/13, s. 54. (4) The operator shall ensure that no low-acid meat product packaged in a hermetically sealed container is thermally processed at the plant unless, (a) the container, before being filled, is suitable for its intended use; (b) the filling of the container is controlled to ensure compliance with the scheduled process; (c) the operation of each closing head is evaluated at frequent intervals and adjusted as required to maintain closures within the designated operating limits of the closing head; (d) the container is marked in a legible and permanent manner to identify the plant, the product and the date on which the product is thermally processed; (e) if any part of the information described in clause (d) is coded, the meaning of the code used is made available to an inspector; (f) the thermal processing is carried out under the continuous supervision of a person who has demonstrated knowledge and expertise in thermal processing, usually obtained through completion of an appropriate training course; (g) the thermal process used complies with the requirements of the scheduled process; (h) a written description of the thermal process to be used for each low-acid meat product and container size is located in a conspicuous place near the unit of thermal processing equipment while the unit is in use; (i) each unit of thermal processing equipment is maintained in good working order; (j) each unit of thermal processing equipment is equipped with adequate monitoring devices maintained in good working order; (k) if batch thermal processing is employed, a heat-sensitive indicator that visually indicates whether the container has been thermally processed is placed on or attached directly or indirectly to the container; (l) the container cooling water is potable and, in the case of water used in a cooling canal system, contains a residual amount of chlorine, or other bactericide acceptable to the director, at the discharge end of the canal; and (m) the container is handled in a manner that ensures that the container remains hermetically sealed.  O. Reg. 31/05, s. 99 (4). (5) The operator of a meat plant in which a low-acid meat product packaged in a hermetically sealed container is thermally processed shall keep at the plant, for every low-acid meat product that is processed, the recipe for the product and a written description of the scheduled process, together with the name of the person responsible for the development of the scheduled process.  O. Reg. 31/05, s. 99 (5). (6) The operator shall keep the information described in subsection (5), on the plant premises, at least until the third anniversary of the most recent use of the scheduled process.  O. Reg. 31/05, s. 99 (6). (7) The operator shall keep a written description of the procedures for the operation, maintenance and calibration of each unit of equipment used in the thermal processing of low-acid meat products packaged in hermetically sealed containers.  O. Reg. 31/05, s. 99 (7). (8) The operator shall retain, on the plant premises, at least until the third anniversary of the date of thermal processing of a low-acid meat product packaged in a hermetically sealed container, records that adequately set out the history of the product, including at least the following information with respect to the product: 1. Production volume, identification and distribution records. 2. The unit of thermal processing equipment used, the duration, the temperature and, if appropriate, the pressure of the process used. 3. The systems used to control the thermal process and critical factors. 4. Information concerning maintenance and calibration of and modifications to each unit of thermal processing equipment and monitoring devices. 5. All deviations from the process and all corrective action. 6. Incubation results. 7. If applicable, cooling water treatments that have been used in the scheduled process.  O. Reg. 31/05, s. 99 (8). (9) The operator shall review the records required under subsection (8) to determine if the thermal processing was carried out in accordance with this Part and the scheduled process.  O. Reg. 31/05, s. 99 (9). (10) The operator shall notify an inspector if this Regulation requires a low-acid meat product packaged in hermetically sealed containers to be recalled to the plant.  O. Reg. 31/05, s. 99 (10).