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The California Department of Public Health, Food and Drug Branch, plays a supporting role in the enforcement of the California Retail Food Code by providing technical expertise to evaluate processes and procedures and to answer technical and legal inquires for local agencies, industry and consumers.
Who needs a cannery license in California?
California law requires that a canner of certain acidified foods and/or thermally processed low-acid canned foods (LACF) must obtain a Cannery License, issued by the California Department of Public Health, Food and Drug Branch (FDB), prior to initiating processing operations.
What is a cannery license?
CALIFORNIA. Cannery License Program. To reduce the public health risk, federal and state regulations are in place to control the production of low-acid and acidified canned food products. Page 2. Low-acid and acidified canned foods must be produced under highly controlled conditions to ensure safety.
What is incipient spoilage?
Incipient Spoilage. Definition/Characteristics. INCIPIENT SPOILAGE: ▪ Spoilage of canned foods or ingredients used in canned foods before thermal processing.
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