New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter G - Inspection of Meat, Meat Products and Poultry (Article 5-B Agriculture and Markets Law) › Article 1 - Meat and Meat Products › Part 318 - Entry Into Official Establishments; Reinspection And Preparation Of Products › Section 318.11 - Canning with heat processing and hermetically sealed containers; cleaning containers; closure; code marking; heat processing; incubation

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Containers
					 which are intended to be hermetically sealed shall be cleaned thoroughly
					 immediately before filling, and precaution must be taken to avoid soiling the
					 inner surfaces subsequently. However, cans in which lard is to be hermetically
					 sealed may be examined immediately before filling and if found to be acceptably
					 clean by a department employee need not be washed.
(b) Containers of metal, glass, or other
					 material shall be washed in an inverted position with a water spray. The nozzle
					 on the spray attachment shall be of such design and the water delivered with
					 such pressure as will effectively rinse all of the inner surface of each
					 container. Such containers shall not contain an accumulation of water when
					 received at the filling station. In lieu of cleaning with water, the use of
					 efficient jet-vacuum type equipment for cleaning containers is permitted,
					 immediately prior to filling.
(c)
					 Nothing less than perfect closure is acceptable for hermetically sealed
					 containers. Heat processing shall follow promptly after closing.
(d) Careful inspection shall be made of the
					 containers by competent establishment employees immediately after closing, and
					 containers which are defectively filled or defectively closed or show
					 inadequate vacuum shall not be processed until the defect has been corrected.
					 The containers shall again be inspected by establishment employees when they
					 have cooled sufficiently for handling after processing by heating. The contents
					 of defective containers shall be condemned unless correction of the defect is
					 accomplished within six hours following the sealing of the containers or
					 completion of the heat processing, as the case may be, except that:
(1) if the defective condition is discovered
					 during an afternoon run, the cans of product may be held in coolers at a
					 temperature not exceeding 38 degrees Fahrenheit under conditions that will
					 promptly and effectively chill them until the following day when the defect may
					 be corrected;
(2) short vacuum or
					 overstuffed cans of product which have not been handled in accordance with
					 paragraph (1) may be incubated under department supervision, after which the
					 cans shall be opened and the sound product passed for food; and
(3) short vacuum or overstuffed cans of
					 product of a class required to be labeled "Perishable, Keep Under
					 Refrigeration" and which have been kept under adequate refrigeration since
					 processing may be opened and the sound product passed for food.