Aseptic
processing and packaging
of low-acid foods
is a complicated food
manufacturing process.
It requires careful
control at all stages
of production with
a view to producing
safe and wholesome
foods, and it is well
known that the control
system embraces a
large number of inter-related
operations. This Code
of Hygienic Practice
is prepared by the
Centre for Food Safety of the Food
and Environmental
Hygiene Department
following consultation
with the trade and
relevant organizations.
It is intended to
provide a fundamental
guide as to the operation
of the aseptically
processed and packaged
low-acid foods and
to advise on the measures
necessary to produce
safe and wholesome
low-acid foods.
Food
Processors who wish
to discuss any aspect
of this Code may contact
the Communication
Resource Unit (Tel
No.:2319 8531) of
the Food and Environmental
Hygiene Department.
Commercially
sterile foods are
processed and packaged
in a manner that leaves
the food free of microorganisms
of public health significance,
and prevents the growth
of any microorganism
under normal non-refrigerated
storage condition
and distribution.
This may be accomplished
by aseptic processing
and packaging.
Aseptic
processing and packaging
refers to a technique
in which food is commercially
sterilized outside
the package, cooled
and aseptically filled
in a previously sterilized
package, followed
by hermetical sealing
with a sterilized
closure in an atmosphere
free from microorganisms.
The end product is
a hermetically sealed
container holding
sterile food, which
can be stored for
prolonged periods
of time at ambient
conditions.
According
to the acidity, foods
may be divided into
low-acid foods and
acid foods. Low-acid
food means any food,
other than alcoholic
beverages, where any
component has a pH
value greater than
4.6 after heat processing.
These foods are considered
perishable as pH above
4.6 may support growth
of food spoilage or
poisoning microorganisms
such as Clostridium
botulinum. A good
manufacturing practice
is essential to ensure
the safety and quality
of these food products.
Aseptic
processing and packaging
of low-acid foods
is a complex food
manufacturing operation.
It requires careful
control at all stages
of production to produce
and maintain the asepsis
of the food processing,
filling and packaging
systems. The control
system embraces a
large number of operations
which are inter-related.
The objectives of
this Code are to provide
general guidelines
as to the operations
of aseptically processed
and packaged low-acid
foods and to advise
on the measures necessary
to produce safe and
wholesome low-acid
foods.
This
Code of Hygienic
Practice contains
the minimum general
hygiene requirements
for the handling,
storage and processing
of low-acid foods
aseptically packed
in hermetically
sealed containers.
It does not apply
to those low-acid
foods in hermetically
sealed containers
processed by conventional
canning procedures
nor to those that
require refrigeration
for their preservation.
Because of the
presence of wide
variety of products
and packaging
systems, it is
also the responsibility
of food processors
to develop precautions
tailored for their
specific production
processes and
ensure that these
precautions have
been taken effectively
and efficiently.
This
Code should be
read in conjunction
with appropriate
texts and manuals
on the subjects,
as well as the
various food legislation
listed under the
Public Health
and Municipal
Services Ordinance,
Cap. 132 which
is available for
purchase at the
Government Publications
Centre at Queensway
Government Offices,
Low Block, G/F,
66 Queensway,
Hong Kong.
The
design and facilities
of the establishment
producing aseptically-packed
low-acid foods
should be in compliance
with the licensing
requirements and
conditions set
forth by the Food
and Environmental
Hygiene Department.
All
refrigerated spaces
within the establishment
should be equipped
with temperature
measurement or
recording devices.
Commercially
sterile foods are
processed and packaged
in a manner that leaves
the food free of microorganisms
of public health significance,
and prevents the growth
of any microorganism
under normal non-refrigerated
storage condition
and distribution.
This may be accomplished
by aseptic processing
and packaging.
Last revision date: 02-05-2006