Document ID: chunk:federal_register_of_legislation:F2021L00317:reg:4:p26
Version: federal_register_of_legislation:F2021L00317
Segment Type: reg
Provision Reference: reg 4 (pt 26/53)
Character Range: 111431–114235

or fish products for export must provide for measures to validate the effectiveness of the process in ensuring the safety of the fish or fish products as referred to in paragraphs (1)(a) and (b).

5‑21  Thermal processing of canned prescribed fish or fish products
 (1) Subject to any other requirement in the approved arrangement for operations to prepare the fish or fish products, canning of prescribed fish or fish products must result in fish or fish products that are commercially sterile.
 (2) For canning of low acid prescribed fish or fish products, the approved arrangement for operations to prepare the fish or fish products for export must provide for measures to validate the effectiveness of the process resulting in fish or fish products that are commercially sterile.
 (3) Before a thermal process designed from simulated manufacturing conditions is used for canning prescribed fish or fish products, the results of the process must be verified in the actual production of canned fish or fish products:
 (a) using the thermal processing equipment to be used for canning the fish or fish 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 Hygiene 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 fish or fish products, the water used for cooling canned fish or fish 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.

5‑22  Packaging and identification
 (1) Packaging, labels and other materials used to package or identify prescribed fish or fish products must:
 (a) be fit for the purpose for which they are used; and
 (b) not adversely affect the fitness for human consumption of the fish or fish products; and
 (c) for packaging—effectively protect the fish or fish products from contamination in the conditions under which they are to be stored, handled, loaded and transported.
 (2) The way that prescribed fish or