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LACFLow-Acid Canned Food
LACFLos Altos Community Foundation (est. 1991; Los Altos, CA)
LACFLos Angeles County Fair (California)
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LACFLeeds Art Collections Fund (est. 1912; UK)
LACFLead Analyst Control Function
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References in periodicals archive ?
The new FDA guides identify these exemptions as well as the FSMA requirements that seafood, juice and low-acid canned food producers must abide by.
The Food and Drug Administration (FDA) issued a proposed rule which if finalized, would benefit both consumers and the food industry by enabling manufacturers of heat-processed low-acid canned foods to modernize their equipment by using alternative temperature-indicating devices (TIDs).
High-risk foods include low-acid canned foods (e.g., beans and peas) (6).
For example, the FDA Juice HACCP regulation (21 CFR 120) stipulates a 5-log pathogen reduction, and FDA low-acid canned foods regulations (21 CFR 113) require "commercial sterility." A number of new food safety management metrics have been established in the Codex Alimentarium, one of which is the Food Safety Objective (FSO).
"Moreover, it applies to a variety of processing techniques, including low-acid canned foods. This is of concern to NEPA; we believe that the current food safety standards for canned foods not only have worked extremely well, but also are well understood by industry and inspect ors"
These include hand-picked produce, peeled or cut produce, sprouts, filter feeding shellfish and low-acid canned foods. More rapid testing methods also need to be developed.
The system has also been widely adopted for low-acid canned foods. Although the mandatory FDA program for seafood applies only to safety, not quality, there will also be a parallel voluntary program under the National Marine Fisheries Service (NMFS) to address quality standards.
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