Example: tourism industry
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CODE OF HYGIENIC PRACTICE FOR LOW AND ACIDIFIED …
www.fao.orgCODE OF HYGIENIC PRACTICE FOR LOW-ACID AND ACIDIFIED LOW-ACID CANNED FOODS CAC/RCP 23-1979 SECTION I - SCOPE 1. This Code of practice is concerned with the canning and heat processing of low-acid and acidified low-acid foods as defined in this Code, packed in hermetically sealed containers. It does not apply to foods in