Document ID: chunk:federal_register_of_legislation:F2021L00304:reg:3:p23
Version: federal_register_of_legislation:F2021L00304
Segment Type: reg
Provision Reference: reg 3 (pt 23/47)
Character Range: 98071–100857

preventing the growth of pathogens; or
 (b) reducing the growth of pathogens to a level that ensures that the microbiological safety of the milk and milk products is not adversely affected.
 (2) The approved arrangement for operations to prepare the milk or milk products must provide for measures to validate the effectiveness of the process in ensuring the safety of the milk or milk products as referred to in paragraphs (1)(a) and (b).

5‑18  Thermal processing of canned prescribed milk or milk products
 (1) Subject to any other requirement in the approved arrangement for operations to prepare the prescribed milk or milk products, canning of prescribed milk or milk products must result in milk or milk products that are commercially sterile.
 (2) For canning of low acid prescribed milk or milk products, the approved arrangement for operations to prepare the milk or milk products must provide for measures to validate the effectiveness of the process to result in milk or milk products that are commercially sterile.
 (3) Before a thermal process designed from simulated manufacturing conditions is used for canning prescribed milk or milk products, the results of the process must be verified in the actual production of canned milk or milk products:
 (a) using the thermal processing equipment to be used for canning the milk or milk 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 the 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 milk or milk products, the water used for cooling canned prescribed milk or milk 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.

5‑19  Pasteurisation and other treatments

Milk
 (1) Prescribed milk must:
 (a) be pasteurised by being held at a temperature of not less than 72 °C for not less than 15 seconds and immediately cooled to a temperature of 5 °C or