USDA-FSIS Releases HACCP Model for Thermally Processed, Commercially Sterile Products
The U.S. Department of Agriculture Food Safety and Inspection Service (FSIS) has released an update to its "Hazard Analysis and Critical Control Points (HACCP) Model for Thermally Processed, Commercially Sterile Product" guideline. This replaces the 1997 version of the Thermally Processed Commercially Sterile model.
The new guideline says that thermally processed, commercially sterile (TPCS) products are commonly referred to as canned products although the containers can be metal cans, glass jars, flexible pouches, paperboard, and other types of hermetically sealed containers. Processors of TPCS products must identify their biological, physical, and chemical food safety hazards when performing their hazard analysis.