Cal. Code Regs. tit. 17 § 12983
Current through Register 2025 Notice Reg. No. 2, January 10, 2025
In the canning of leafy vegetables, all of the product which has been blanched must be canned and the containers closed within thirty minutes after shut down in order to prevent incipient spoilage before processing. If this period is exceeded, the product may be canned, but must be quarantined by the inspector until the Department has determined they are free from spoilage. All such material shall be carefully segregated so representative samples may be sent to the laboratory.
Cal. Code Regs. Tit. 17, § 12983
Note: Authority cited: Sections 208 and 28440, Health and Safety Code. Reference: Section 28440, Health and Safety Code.