reglab/statecodes huggingface dataset:
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › CONDUCT OF CANNERIES › Section 12465 - Cleanliness of Materials

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
All raw material must meet full requirements as to purity,
							 wholesomeness, cleanliness and suitability for canning purposes. To this end the
							 packer must supply any and all necessary equipment, and additional help and measures
							 designed to insure the quality of the product.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › CONDUCT OF CANNERIES › Section 12470 - Record of Cooks

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
Each licensed retort operator shall keep a record of the
							 cooks as required by the State Board of Public Health.
(a) The original and a duplicate of the production
						  record must be kept by filling in accurately in complete detail the form approved by
						  the Department of Public Health. Each entry in the record must be made by the
						  operator at the time the specific retort operation is observed and not copied
						  afterward. It must be in legible handwriting and be signed by the operator or
						  operators.
(b) Chart of recording
						  thermometer must show full time and temperature as required, otherwise the product
						  will be restrained.
(c) Each production
						  record and recording thermometer chart shall be stamped, initialed and numbered by a
						  state cannery inspector before use and must be accounted for.
(d) The cook or batch number and size of cans
						  involved must be recorded by the canner in each respective curve of all temperature
						  charts.
(e) Production records and
						  charts must be scrutinized and checked by a state cannery inspector before product
						  is released for shipment.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › CONDUCT OF CANNERIES › Section 12475 - Coding

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a) Each plant must
						  submit and have approved a code to appear legibly on the cover of each container.
						  This code will show the plant where packed, year packed, the product contained
						  therein, day code, and period code. The period shall be changed every two and one
						  half hours or less. This time interval may be extended to three hours if a petition
						  is filed with the Department demonstrating that adequate consumer protection is
						  provided under those conditions when potentially hazardous products are required to
						  be removed from retail market. If a container such as a glass bottle be used and the
						  cap or cover be too small to permit the coding to be embossed or ink-stamped
						  thereon, it shall be permissible to legibly perforate or ink-stamp the required code
						  on the label, provided the label is securely affixed to the container.
1.
							 Amendment filed 8-16-71; effective thirtieth day thereafter (Register 71, No.
							 34).
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › CONDUCT OF CANNERIES › Section 12480 - Requirements

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a) All products must be
						  free from adulteration and misbranding in accordance with Chapter 3 of Division 21
						  of the Health and Safety Code, and the United States Food, Drug and Cosmetic Act.
						  The product must not be in violation of any state or county law. The net weight or
						  other information as required by law must appear correctly upon labels.
(b) Any number of cans deemed necessary shall be
						  cut and examined at any time by representatives of the Department of Public
						  Health.
(c) Plants and equipment must
						  comply with necessary requirements as to cleanliness and sanitation and conform to
						  any and all state requirements.
(d)
						  Officials of plants must insure the cooperation of all plant personnel.
(e) Packers must realize and faithfully fulfill
						  their own responsibilities and obligations to produce a sound, wholesome, and safe
						  product.
(f) All packers must fulfill
						  their obligations with respect to maintenance of cannery inspection service
						  according to Article 2 of Chapter 8 of Division 21 of the Health and Safety
						  Code.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › CONDUCT OF CANNERIES › Section 12481 - Examination of Can Closures and Can Closure Machines

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a) Visual Examination. During regular production
						  runs, a constant watch shall be maintained for gross maladjustments such as
						  deadheads, cut-overs, and other similar double seam defects. Maintaining this
						  constant check may be accomplished in several ways, depending on the type of closing
						  machine, line speeds, and general equipment layout. It may best be performed by
						  training the closing machine operator to recognize irregularities by visual
						  examination. However, an adequate check program can be maintained through use of
						  other trained personnel.
The operator, can closure supervisor, or other qualified
							 personnel shall visually examine, at intervals of not more than thirty minutes, the
							 top seam of a randomly selected can from each seaming station, and shall record his
							 observations. Additional visual seam inspections shall be made immediately after a
							 can-jam in a closing machine, or after start-up of a machine following a prolonged
							 shut-down. All pertinent observations shall be recorded. If irregularities are
							 found, the action taken shall be noted.
(b) Tear-down Examination. Tear-down examinations
						  shall be made at a frequency of at least one can per seaming station every four
						  hours or each major fraction thereof. Such examinations shall be made as soon as
						  possible after starting up following a shut-down, waiting only long enough for the
						  machine to "warm up." Cans for visual inspection shall be taken during this warm-up
						  period. The results of the tear-down examinations shall be recorded.
(c) General Observations. Following are some of
						  the various factors which influence double seam quality and which shall be examined
						  in the course of the can seam examination:
(1)
						  Condition of the seaming equipment--whether or not the mechanical operation and
						  adjustment of the closing machine give the proper seam contours.
(2) Can material--variations in tinplate
						  thickness.
(3) Can size--roll contours
						  change with can size to accommodate variations in plate thickness.
Other pertinent observations shall also be recorded
							 indicating the presence or absence of such defects as cut-overs, droops,
							 etc.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › CONDUCT OF CANNERIES › Section 12482 - Required and Optional Seam Measurements

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a)
						  Optical System (use of seam scope or projector)
Required
Optional
Body hook
Width (length,
									 height)
Overlap
Cover hook
Tightness (observation for
									 wrinkle)
Countersink Thickness
(b) Micrometer Measurement System
Required
Optional
Cover hook
Overlap (by
									 calculation)
Body hook
Countersink
Width (length,
									 height)
Thickness
Tightness (observation for
									 wrinkle)
Regardless of whether or not a seam scope or seam
							 projector is used, the double seam shall be torn down for
							 examination.
(c) Two measurements
						  shall be made for each double seam characteristic if a seam scope or seam projector
						  is used. If a micrometer is used, three measurements shall be made at points
						  approximately 120 apart, excluding the side seam. The high and low measurements must
						  fall within limits considered to be normal for the conditions.
With regard to measurement limits, the canner shall follow
							 the working limits recommended by the can supplier.
Overlap length can be calculated by the following
							 formula:
The theoretical overlap length = CH+BH+T = W
where CH = coverhook
BH = body hook
*T = cover thickness, and
W = seam width (height, length)
__________
* In general practice, 0.010 may be used for the tinplate
							 thickness.
(d) Records shall be
						  kept on all seam examinations. The form of such records shall be the choice of the
						  canning company, but the records must show the frequency of visual and tear-down
						  inspections, and the measurements made. It is suggested that sample forms be
						  obtained from the can supplier.
For the purposes of State inspection, records of seam
							 examinations must be filed and held for inspection by the State Department of Public
							 Health.
1. New
							 section filed 3-13-67; effective thirtieth day thereafter (Register 67, No.
							 11).
Note: Authority cited: Section
								28440,
								Health and Safety Code. Reference: Sections
								28310-
								28322,
								Health and Safety Code.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › CONDUCT OF CANNERIES › Section 12485 - Standards for Water Used in Fish Canneries

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
Waters used in fish canning operations within canneries
							 shall conform to the following standards:
(a) Water satisfactory without treatment.
(1) For whole fish handling operations:
(A) Not subject to contamination with human fecal
						  discharges.
(B) Maximum of 7 E. coli
						  organisms per cc.
(C) Bacterial standard
						  may be exceeded in not more than 20 percent of the samples.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › GENERAL SANITARY REQUIREMENTS FOR FOOD PACKING ESTABLISHMENTS › Section 12490 - Establishments and Premises in or on Which Food Products Are Prepared, Handled, Stored, or Packed Shall Be Maintained in a Sanitary Condition

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
The following general requirements shall be complied
							 with:
(a) Light.
There shall be light of good quality and well distributed
							 wherever the food product may become contaminated.
(b) Ventilation.
There shall be ventilation sufficient to insure sanitary
							 conditions.
(c) Drainage and
						  Plumbing.
There shall be efficient drainage and plumbing systems for
							 the premises. All closed drains shall be properly installed with approved traps and
							 vents.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › GENERAL SANITARY REQUIREMENTS FOR FOOD PACKING ESTABLISHMENTS › Section 12495 - Water Supply

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
Potable water supply for plant use shall be clean, and
							 bacterially suitable with adequate facilities for its distribution in the plant and
							 its protection against contamination and pollution. In those cases where ocean water
							 is used in the handling of a food product, such as in fish canneries, the ocean
							 water must meet the bacteriological and quality standards for such water as set
							 forth in Section
							 12485 of these regulations.
In cases where nonpotable water is used, there shall be no
							 cross connection between the nonpotable supply line system and the potable water
							 supply line system. Any nonpotable supply line system shall be painted a color to
							 distinguish it from any potable water supply line system.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › GENERAL SANITARY REQUIREMENTS FOR FOOD PACKING ESTABLISHMENTS › Section 12500 - Floors, Walls, Ceilings, Etc

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
The floors, walls, ceiling, partitions, posts, doors, and
							 other parts of all preparation and processing areas shall be of such materials,
							 construction and finish that they may be readily and thoroughly cleaned. The floors
							 in all areas where water is used in the operation are to be so constructed and of
							 such material as to be water tight and they shall be maintained in such condition as
							 to stay water tight. All areas used for edible products shall be separate and
							 distinct from those used for inedible products, such as fish meal reduction
							 plants.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › GENERAL SANITARY REQUIREMENTS FOR FOOD PACKING ESTABLISHMENTS › Section 12505 - Use of Poisonous Insecticides and Rodenticides in Food Processing Establishments

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a) Every practical
						  precaution shall be taken to keep establishments free from flies, rats, mice and
						  other vermin. If necessary, rodent-proof rooms shall be provided for materials which
						  might become contaminated by these pests.
(b) The use of insecticides or rodenticides, toxic
						  to humans, in areas where any food product, not adequately protected, is being
						  stored or handled is prohibited.
(c)
						  Poisonous insecticides and rodenticides may be used under buildings, wharves,
						  outbuildings, or similar places, or where adequately protected packaged products are
						  stored; only, if adequate precautions are taken to eliminate the possibility of said
						  poisons being accidentally spilled, or carried, by any means, to areas where these
						  poisons are prohibited. These poisons are to be adequately protected from possible
						  contact by children, or domestic animals, and are to be plainly and distinctly
						  labeled for identification by adults.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › GENERAL SANITARY REQUIREMENTS FOR FOOD PACKING ESTABLISHMENTS › Section 12510 - Animals in Plant

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
Every practical precaution shall be taken to exclude dogs,
							 cats, birds, or other animals and fowl from food establishments.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › GENERAL SANITARY REQUIREMENTS FOR FOOD PACKING ESTABLISHMENTS › Section 12515 - Sanitary Facilities

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
Adequate sanitary facilities and accommodations shall be
							 furnished by every food packing establishment. Of these, the following are
							 specifically required:
(a) Dressing rooms,
						  and toilet and urinal rooms shall be sufficient in number and conveniently located.
						  These rooms shall be well lighted, sufficiently ventilated to insure sanitary
						  conditions, vented to the outside, and meet all requirements as to sanitary
						  construction and equipment. All doors entering such rooms shall be self-closing. All
						  windows shall be screened. Such rooms shall be separate from areas in which food
						  products are prepared, stored, or handled. The walls, ceilings, partitions, and
						  other parts of all dressing rooms, toilet rooms, lavatory rooms and urinal rooms
						  shall be of light color and of such construction as to be easily and adequately
						  cleaned. Where five or more persons of both sexes are employed, separate facilities
						  shall be provided for each sex.
(b)
						  Sanitary washing facilities, including running hot and cold water, soap, and
						  individual towels, shall be provided, and shall be placed in or near toilet and
						  urinal rooms and also at other places in the establishment as may be essential to
						  insure cleanliness of all persons handling any food product.
(c) Adequate lockers or cloak rooms for all
						  employees shall be provided and shall be kept clean and well ventilated.
(d) Toilet soil lines shall be kept separate from
						  industrial waste lines to a point outside the buildings. Drainage from toilet bowls
						  and urinal shall not be discharged into grease salvage basins, or into open disposal
						  systems.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › GENERAL SANITARY REQUIREMENTS FOR FOOD PACKING ESTABLISHMENTS › Section 12520 - Areas, Equipment, and Operations to Be Sanitary

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a) Areas, equipment, and utensils used for
						  preparing, storing or otherwise handling any food product and all other parts of the
						  establishment shall be kept clean and in sanitary condition.
Areas in which any food product is prepared, processed,
							 stored or handled, including walls, ceilings, and overhead structures of such areas
							 shall be kept as reasonably free from moisture as is practicable. In such areas
							 there shall be no drippings from any source including ceilings and overhead
							 structures that may contaminate the product.
(b) Equipment and utensils used for preparing,
						  processing, or otherwise handling any food product shall be of such materials and
						  construction that they can be readily and thoroughly cleaned. Pipe lines used to
						  convey fluid or semifluid products shall be so constructed that they can be readily
						  and thoroughly cleaned.
(c) Operations
						  and procedures involving the preparation, storing, or handling of any food product
						  shall be strictly in accord with good sanitary practice.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › GENERAL SANITARY REQUIREMENTS FOR FOOD PACKING ESTABLISHMENTS › Section 12525 - Personal Hygiene

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a) The
						  employees of the establishment who handle any food product shall keep their hands
						  clean and, after visiting the toilet room or urinals, shall wash their hands before
						  handling any food product or implement used in the preparation of the
						  product.
(b) Outer clothing and gloves
						  worn by persons who handle any food product shall be clean and of material that can
						  be readily cleaned.
(c) Such practices
						  as spitting on the floor and using empty cans, jars, or other containers as drinking
						  cups, or for purposes other than those originally intended, are forbidden.
(d) Care shall be taken to prevent the
						  contamination of food products with perspiration, hair, cosmetics, medicaments, and
						  the like. Adequate head coverings must be worn by all men and women, while engaged
						  in the preparation or handling of any food product.
(e) Smoking by any person shall not be permitted
						  while preparing or handling any food product or while handling empty cans, jars,
						  lids, barrels, drums or other receptacles used for food products.
(f) The use of fingernail polish by any person
						  preparing, processing, or handling any food product without gloves whereby the
						  product might become contaminated, is prohibited.
(g) No clothing, shoes, boots, aprons, etc. shall
						  be kept or stored in any area where any food product is prepared, processed, or
						  handled, except in or on facilities specifically provided for this
						  purpose.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › GENERAL SANITARY REQUIREMENTS FOR FOOD PACKING ESTABLISHMENTS › Section 12530 - Surroundings

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
The outer premises of every food handling establishment
							 embracing docks, storage areas, and areas where cars and vehicles are loaded and
							 unloaded, and the driveways, approaches, yards, etc. shall be properly drained and
							 kept in a clean and orderly condition. The accumulation of any material in which
							 flies or other insects or vermin may breed or which will afford rodent harborage is
							 forbidden. No nuisance which might contribute to insanitation shall be allowed on
							 the premises of any food packing establishment.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › GENERAL SANITARY REQUIREMENTS FOR FOOD PACKING ESTABLISHMENTS › Section 12535 - Employment of Diseased Persons

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
No food packing establishment shall knowingly employ in
							 any department where any food product is prepared or handled, any person affected
							 with a communicable disease.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › GENERAL SANITARY REQUIREMENTS FOR FOOD PACKING ESTABLISHMENTS › Section 12540 - Empty Container Storage

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
Empty cans, jars, covers, lids, barrels, drums, etc. must
							 be clean when filled with food products.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › GENERAL SANITARY REQUIREMENTS FOR FOOD PACKING ESTABLISHMENTS › Section 12545 - Tagging Insanitary Equipment

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
When the use of any equipment, which is unclean or
							 insanitary, would lead to contamination of the food product, an inspector may attach
							 a quarantine tag to it. No equipment or utensils so tagged shall again be used until
							 made acceptable. Such tag so placed shall not be removed by any person other than an
							 employee of the Department of Public Health.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › RECANNING OF FOOD PRODUCTS › Section 12550 - Recanning

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
It is not permissible to recan for sale any low acid
							 canned food product for which the State Board of Public Health requires a specific
							 retort process, without first obtaining written permission from the Department of
							 Public Health. Such recanning must be done under the supervision of a duly
							 authorized Inspector of the Department of Public Health.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › SPOILAGE IN CANNED FOOD PRODUCTS › Section 12555 - Reporting Spoilage

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
Spoilage in any canned products packed under inspection
							 must be reported in writing to the nearest office of the Department of Public
							 Health, or to any Cannery Inspector in person.
All swells, springers and flippers found in the warehouse
							 must be included in the report.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › SPOILAGE IN CANNED FOOD PRODUCTS › Section 12560 - Segregation

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
When swells or other evidence of spoilage in excess of
							 one-half of one percent, (5 cans per 1,000), are found in any warehouse lot, such
							 spoilage must be segregated from the normal cans, and the entire lot, including flat
							 cans, held pending immediate notification of the Department of Public Health. No
							 samples of such material shall be drawn for any purpose until authorization has been
							 granted by the Department of Public Health.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › SPOILAGE IN CANNED FOOD PRODUCTS › Section 12565 - Examination

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
All of the above must be held in a safe and separate place
							 in the warehouse pending examination and recommendation by a representative of the
							 Department of Public Health as to the disposition thereof.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › SPOILAGE IN CANNED FOOD PRODUCTS › Section 12570 - Monthly Reports [Repealed]

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
1. Repealer
							 filed 9-1-78; effective thirtieth day thereafter (Register 78, No.
							 35).
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › SPOILAGE IN CANNED FOOD PRODUCTS › Section 12575 - Sale to Salvage Company

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
A report must be made to the Department of Public Health
							 before any canned products packed under the supervision of the Department of Public
							 Health are sold to a salvage company. The material must be inspected and released by
							 a representative of the Department of Public Health before the shipment is
							 made.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › SPOILAGE IN CANNED FOOD PRODUCTS › Section 12580 - Application

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
This regulation is applicable only to warehouse stocks of
							 low acid canned foods which are packed under supervision of the Department of Public
							 Health, and does not apply to material from the cook room damaged or spoiled because
							 of mechanical defects.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › VENTING OF CANNED FOOD PRODUCTS › Section 12585 - Venting of Canned Food Products

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
It is not permissible to vent and reprocess for sale any
							 low acid canned food for which the State Board of Public Health requires a specified
							 retort process.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › BUCKLED CANS › Section 12590 - Tolerance per Batch

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a) Wherein 10
						  percent or more of a particular batch is found to be in buckled condition, the
						  entire batch (both buckled and normal appearing cans) shall be restrained.
NOTE: By "buckled condition" is meant those cans with
							 strained ends caused by excessive internal pressure during processing or cooling,
							 resulting in one or both ends having elevated or wavy areas such that they have
							 become unsatisfactory for retail trade.
(b) Batches wherein less than 10 percent of the
						  number of cans are buckled, only that material showing buckled condition shall be
						  restrained and the normal appearing cans may be released.
(c) Buckled cans shall be reformed as soon as
						  possible after the cans have been restrained. The reforming of the cans must be done
						  before any arrangements can be made to submit the material to a flip vacuum test.
NOTE: The reforming consists of forcing the distorted top
							 or bottom back to its normal position. Ends slightly distorted may be reformed by
							 thumb pressure whereas ends more severely distorted or strained may be reformed with
							 the closing machine chuck or other suitable tool. Reforming the ends might have some
							 effect upon the vacuum of the cans and as a consequence flip testing should not
							 follow the reforming operation until approximately 30 days have
							 elapsed.
(d) If swells develop
						  during the holding period, they are not to be destroyed, but submitted to the
						  laboratory for examination.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › BUCKLED CANS › Section 12595 - Supervision of Flip Testing

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
Flip testing shall be done in the presence of a State
							 Cannery Inspector. Workable zero, or the minimum external vacuum is to be at such a
							 point that cans with 1 1/2" internal vacuum, or more, are segregated from cans with
							 less than 1 1/2" internal vacuum.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › BUCKLED CANS › Section 12600 - Segregation of Flip-Tested Cans

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
The segregation of flip-tested cans shall be into three
							 lots, namely:
(a) Normal appearing
						  cans
(b) Cans showing 1 1/2" or more
						  internal vacuum
(c) Cans showing less
						  than 1 1/2" internal vacuum
(1) All swells which
						  do not show obvious cause of spoilage shall be submitted to the laboratory for
						  examination immediately upon instructions from the State Cannery
						  Inspector.
(2) All leaks and cans
						  punctured at the time of flip test shall be destroyed.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › BUCKLED CANS › Section 12605 - Holding After Flip Test

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
All material, including normal appearing and buckled cans,
							 not destroyed or submitted to the laboratory must remain under the original
							 restraining order until official release has been authorized in writing.
(a) Such restrained material shall be segregated
						  and marked to distinguish:
(1) normal appearing
						  cans,
(2) cans with 1 1/2" or more
						  internal vacuum,
(3) cans with less than
						  1 1/2" internal vacuum.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › BUCKLED CANS › Section 12610 - Cans Having Less Than 1 1/2 " Internal Vacuum

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
After the flip test representative samples of cans having
							 less than 1 1/2" internal vacuum shall be submitted for laboratory
							 examination.
(a) If laboratory findings on
						  samples containing less than 1 1/2" internal vacuum indicate no spoilage, the
						  remainder of the cans in the batch restrained containing less than 1 1/2" vacuum may
						  be released for manufacturing purposes or disposed of directly through channels such
						  as hotels or restaurants for immediate consumption. The canner must notify the
						  Department of Public Health to whom this lot is sold. The material flip testing 1
						  1/2" or more vacuum and the normal cans may be released for retail trade.
(b) If laboratory findings on samples containing
						  less than 1 1/2" internal vacuum indicate the product not to be commercially
						  sterile, all such cans are to be destroyed in the presence of the State Cannery
						  Inspector.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › BUCKLED CANS › Section 12615 - Cans Having 1 1/2 " or More Internal Vacuum

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
In the event no cans in the lot are found with internal
							 vacuum less than 1 1/2," representative samples of the lot having 1 1/2" or more of
							 internal vacuum shall be submitted for laboratory examination.
(a) If laboratory findings on samples containing 1
						  1/2" or more internal vacuum indicate no spoilage, the remainder of the cans having
						  flip tested 1 1/2" or more internal vacuum may be released for retail distribution.
						  Normal cans restrained in such lots may also then be released for shipment through
						  retail trade channels.
(b) If laboratory
						  findings on samples having 1 1/2" or more internal vacuum indicate the product not
						  to be commercially sterile, all such cans shall be destroyed in the presence of the
						  State Cannery Inspector. In this event, samples will then be taken from the lot of
						  normal appearing cans to be submitted for laboratory examination.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › BUCKLED CANS › Section 12620 - Normal Cans; No Spoilage

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
If laboratory findings on samples of normal appearing cans
							 indicate no spoilage, the remainder of the normal appearing cans may then be
							 released for retail trade distribution.
1. New NOTE
							 filed 8-1-84 (Register 84, No. 31).
Note: Authority cited: Sections
								208 and
								28440,
								Health and Safety Code. Reference: Sections
								28432
								and
								28440,
								Health and Safety Code.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › BUCKLED CANS › Section 12625 - Normal Cans; Spoilage

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
If laboratory findings on samples of normal appearing cans
							 indicate the product not to be commercially sterile, all such cans are to be
							 destroyed in the presence of the State Cannery Inspector.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › BUCKLED CANS › Section 12630 - Overfills and Hydrogen Swells

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
That material found to be abnormal due to overfilling or
							 due to the accumulation of hydrogen from chemical action may be recanned under the
							 inspection of the Department of Public Health, based on laboratory examinations of
							 representative samples. See Sections
							 12550 and
							 12585 of these
							 regulations.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › BUCKLED CANS › Section 12635 - Sampling

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
All samples submitted to the laboratory must be selected
							 by the State Cannery Inspector.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › BUCKLED CANS › Section 12640 - Decision to Flip Test

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
The Department of Public Health shall determine for each
							 restrained lot whether both normal appearing cans and buckled cans must be flip
							 tested.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › DISPOSAL OF UNFIT CANNED FOODS › Section 12645 - Prevention of Salvage of Unfit Canned Foods

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
All unfit food products in hermetically sealed containers
							 that are destroyed in public or private dumps must be destroyed by any method
							 suitable to the Department of Public Health; thus preventing the salvage of food
							 unfit for human consumption.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › EXPERIMENTAL AND TRIAL PACKS › Section 12650 - Applications

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
Applications must be made to the Department of Public
							 Health, in writing, for permission to put up experimental trial packs of any low
							 acid food products. Applications must include complete details of the prospective
							 pack: formula, product, size of pack, size of cans, number of cans, packing medium,
							 initial temperature, time and temperature of process, pH of pack, processing
							 equipment, proposed labels, proposed use of the finished pack. Experimental packs
							 not so authorized will be restrained.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › EXPERIMENTAL AND TRIAL PACKS › Section 12652 - Exemption

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
The above does not apply to a commercial cannery equipped
							 with or having access to a qualified research department if no commodities packed on
							 an experimental basis will be distributed in commerce.
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › FISH -DELIVERY, HANDLING, AND INSPECTION OF › Section 12655 - General Rules

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a) The term
						  "decomposed" as used herein shall mean fish that are "in whole or in part diseased,
						  contaminated, filthy, putrid, or decomposed or otherwise unfit for food."
(b) The Department of Public Health shall require
						  the seller of raw fish and the canning organization involved in each sale to comply
						  with the provisions of Chapter 3 of Division 21 of the Health and Safety Code
						  prohibiting the manufacture, production, preparation, compounding, packing, selling,
						  offering for sale or keeping for sale of any decomposed fish. The responsibility for
						  maintaining an effective inspection service and of eliminating decomposed fish from
						  the canned product shall rest upon the Department of Public Health, Bureau of Food
						  and Drug Inspections, and the executive head of each canning organization.
(c) The inspector in charge at the plant shall
						  require that all cannery operations be carried on under clean and sanitary
						  conditions and require the immediate disposal of decomposed fish, fish offal and
						  bait chum.
(d) The term "inspector" as
						  used in these regulations shall mean a duly authorized "state cannery
						  inspector."
California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 8 - CANNERY INSPECTION REGULATIONS › FISH -DELIVERY, HANDLING, AND INSPECTION OF › Section 12660 - Standards for Inspection of Raw Fish

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a) Inspection of raw fish shall be strict and
						  uniform and shall be designed and carried out to the end that fish unsuitable for
						  canning shall be rejected in the raw state insofar as possible.
(b) The standards to be used in the examination
						  and judging of fish shall be such as will make the resultant product conform to the
						  Food, Drug and Cosmetic Act of the United States and to the California Health and
						  Safety Code, Chapter 3 of Division 21.
(c) The Department of Public Health shall reject
						  fish only if decomposed or unfit for human consumption.
NOTE: The Department will not reject cooked fish because
							 of its color or quality, unless such color or quality indicates decomposition as
							 defined in subsection (a) hereof.
(d) Split, mashed, or broken fish shall be
						  condemned if deemed by the inspector to be necessary for the prevention of
						  acceptance of decomposed fish.
(e) The
						  canner shall, promptly on arrival of each boat-load of fish, notify the Department
						  of Public Health, and no canner shall receive fish into its plant until
						  authorization is given by the inspector.
(f) Raw tuna in the round, shall be inspected by
						  the examination of each raw, defrosted fish at the time they are eviscerated.
						  "Defrosted" shall mean that each fish is thawed out to the point that odors are
						  readily detectable. Raw tuna, not in the round, received dressed, eviscerated,
						  gilled, headed or loins or pieces received frozen, shall be inspected in a manner
						  satisfactory to the Department of Public Health at such places and times as may be
						  directed by the inspector to prevent the canning of decomposed fish. Cooked fish,
						  frozen cooked fish or fish pieces, shall be inspected at such places and times as
						  may be directed by the inspector to insure compliance with the law and these
						  regulations.
(g) Raw sardines and
						  mackerel shall, when offered for delivery, be inspected in the boat or at the hoist
						  or at any other point selected by the inspector in charge of the district in order
						  to insure the most effective inspection at each plant. There may be more than one
						  place of inspection.
1.
							 Amendment filed 9-30-60; effective thirtieth day thereafter (Register 60, No.
							 21).