In June this year, the low acid canned food which was not recorded for the production process became the main notification object of FDA in the US. Low-acid canned food and acidified food have been considered as high-risk products because of their complex process involving thermal sterilization and easy to cause safety and hygiene problems. To enter the U.S. market, you must first pass a rigorous official safety and hygiene certification audit to meet federal regulations 21CFR Part 110 (GMP), 21CFR Part 108 (Emergency License Management), 21CFR Part 113 (Thermal Sterilization of Sealed Containers for Low-acid Foods), and 21CFR Part 123 (Aquatic Products HACCP). The requirement is also consistent with the food label law and Anti-Terrorism Act of the United States. It focuses on the hygienic quality control, container sealing and thermal sterilization control in canning enterprises, the control and recording of key sterilization factors, and the management and control of chemicals related to food safety and hygiene.

 

 

 

Low-acid canned food and acidified food are also high-risk export products. In view of the recent U.S. notification of such food, inspection and quarantine departments remind relevant enterprises: first, to understand the U.S. regulations on low-acid canned food, improve the U.S. records; second, to strengthen business capacity, improve Supervisors should be responsible for enhancing the supervision level of key processes, such as product sealing, thermal sterilization, acidification, etc. Third, they should check the conformity between the information registered in the United States and the actual production and processing process; Fourth, they should strengthen the control of acidizing process, further improve the safety and quality management system to ensure low-acid canning. Food entered the US market smoothly.