Regulations on Good Hygiene Practice for Food Article 41

The sterilization equipment used in the manufacture of low-acid foods shall be verified for effectiveness by a professional sterilization institution, which shall issue a verification report. For sterilization equipment and methods listed in Annex 5, such equipment and methods shall comply with the provisions set forth therein.The professional sterilization institution referred to in the preceding paragraph shall possess expertise in sterilization equipment and methods and shall be recognized by the central competent authority.Temperature indicators on sterilization equipment shall be calibrated at least once before installation and once annually thereafter; pressure gauges shall be calibrated at least once annually.Revised provisions of Annex 5 Provisions on the Management of Sterilization Equipment and Methods for the Manufacture of Low-Acid and Acidified Foods in Hermetically Sealed Containers Processed by Heat Sterilization.pdf