A process authority for canned low-acid foods

A low-acid food (pH above 4.6 and water activity above 0.85) sealed in a jar, can or pouch and sold at room temperature must be commercially sterile, unless it is labelled and kept “Keep Refrigerated” or “Keep Frozen”. The heat process that gets it there must be set by someone expert in thermal processing — CFIA’s example is a process authority — and to sell it at a BC market, the guideline in force requires the process to be reviewed and accepted by a qualified process authority. Every container needs a code naming where and when it was sterilised. BCCDC points to the Association of Food and Drug Officials’ directory; there is no BC list.