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2. Design and validation of stabilization scales
The HACCP (Hazard Analysis Critical Control Points) approach proposed below contains methods, good practices and examples of means to establish and validate the heat treatments applied to appertised products
The proposed methodology and resources should enable manufacturers of sterilized products to control the heat treatments they apply.
Depending on the risks assessed by the manufacturer, the means and recommendations proposed must be adapted.
The first stage of the process concerns general methodology and knowledge of the critical points to be controlled.
The elaboration and validation of heat treatments, from laboratory tests to implementation on production...
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Design and validation of stabilization scales
Documentation sources
Also in our database
Regulations
Codex Alimentarius – FAO (1996). Code of Hygienic Practice for Low-Acid Canned Foods, Rome.
Basic regulations concerning all preserved and semi-preserved foods in hermetically sealed containers (except milk and dairy products). Decree no. 55-241 of February 10 1955, JO of 02/13/55.
Standards
- Food microbiology. Stability control of appertized and similar products – Reference method. - NF V 08-401 - 10-1997
- Food microbiology. Stability control of appertized and similar products – Routine method. - NF V 08-408 - 10-1997
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Organizations
CTCPA Centre technique de la conservation des produits agricoles (Technical center for the conservation of agricultural products) http://www.ctcpa.org
FDA Food and Drug Administration http://www.fda.gov
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