Description
The primary intent of 21 CFR Part 113 regarding the control and testing of can seams is to prevent product adulteration due to leakage during cooling and handling after retorting. Seam defects are much like can dents in that, although the defect may be substantial, the product in the can may not be adulterated. Many variables occurring during processing and subsequent handling determine whether the defects will lead to product adulteration.
Scope & Applicability
Product Classes
1Guidance regarding the use of the term Solid Pack in canned foods
Identified Hazards
Hazards
1Potential for contamination of covered produce; Known or reasonably foreseeable hazards in water
Related Warning Letters (10)
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- 2024-05-28
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Biomic Sciences, LLC dba ION Intelligence of Nature
- 2024-05-14
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Coombe Castle International Ltd.
See Also (8)
- Guidance for Industry: Foreign Supplier Verification Programs for Importers of Food for Humans and Animals (Status: Final)
- Guidance for Industry: Questions and Answers on HACCP Regulation for Fish and Fishery Products (Status: Final)
- Guidance for Industry: Juice Hazard Analysis Critical Control Point Hazards and Controls Guidance, First Edition (Status: Final)
- Draft Guidance for Industry: Hazard Analysis and Risk-Based Preventive Controls for Human Food (Status: Draft)
- Guidance for Industry: Frequently Asked Questions About Medical Foods - Third Edition (Status: Final)
- CVM GFI #245 Hazard Analysis and Risk-Based Preventive Controls for Food for Animals (Status: Final)
- Draft Guidance for Industry: Questions and Answers on the Accredited Third-Party Certification Program (Status: Draft)
- Guidance for Industry: Juice HACCP and the FDA Food Safety Modernization Act (Status: Final)