Requirements for manufacturing and handling Low and Acidified Low Acid Canned Foods, Aseptically Processed and Packaged Low-Acid Foods and Acidified Food

This draft technical regulation applies to this project and aims to clarifying the regulation concerned with the requirements that must be followed in the manufacturing of low-acid canned foods, acidified foods, thermally processed low-acid foods, and acidified foods. This regulation does not apply to refrigerated and frozen food products, carbonated beverages, water, acidic beverages, acidic foods, jams, jellies, vinegar, fermented dairy products, acidic foods containing small amounts of low-acid foods, or foods for which scientific evidence demonstrates that the product does not support the growth of Clostridium botulinum