(A) The equipment, procedures, methods, and controls used for the manufacture, processing, and packing of thermal processed foods where critical factors such as water activity are used in conjunction with thermal processing shall be established in the scheduled process and shall be operated or administered in a manner adequate to ensure that the product is safe.
(B) The time and temperature of processing and other critical factors specified in the scheduled process shall be measured with instruments having the accuracy and dependability adequate to ensure that the requirements of the scheduled process are met. All measurements shall be made and recorded at intervals of sufficient frequency to ensure that the critical factors are within the limits specified in the scheduled process.
Five Year Review (FYR) Dates: 04/02/2015 and 07/04/2020
Promulgated Under: 119.03
Statutory Authority: 913.04
Rule Amplifies: 913.03, 913.04
Prior Effective Dates: 12/23/1966, 04/28/2003