Q - What information and guidance is there for manufacturars of Canned Vegetables?
A - Canned vegetable products must be prepared from sound, wholesome raw materials free from decomposition. Definitions and standards of identity for a wide variety of canned vegetables provide that "the food is processed by heat, in an appropriate manner, before or after being sealed in a container so as to prevent spoilage." The importance of adequate heat processing of canned vegetables, mainly the nonacid types, is emphasized by the special regulations for low-acid canned foods. Cans of food which have become swollen or otherwise abnormal are adulterated and should be destroyed.
* For information purposes only. Please check with the United States of America Food and Drug Administration for up to date regulations and information Food Import / Export Regulations Advice Guidance and Information Food Import / Export Regulations Advice Guidance and Information |
