13 Manufacture of low-acid canned food must be supervised(1) This regulation applies to the facilities, methods, practices, and controls used by a commercial processor in the manufacture, processing, or packing of low-acid canned food.
(2) The following persons involved in the manufacture of low- acid canned food must be supervised:
(a) an operator of a processing system, retort, aseptic processing and packaging system, and product formulating system; and
(b) a container closure inspector.
(3) The supervisor of a person under subclause (2) must—
(a) have attended a school approved by a designated officer for giving instruction appropriate to the preservation technology used in the manufacture of low-acid food; and
(b) have been identified by that school as having satisfactorily completed the prescribed course of instruction.
(4) The supervisor must only supervise a person in respect of those activities for which the school referred to in subclause (3) recognises the supervisor as having satisfactorily completed training.
Compare: SR 1984/262 r 272(1), (3), (4)
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