มอก. 61-2517

Scope (English)

Specifies hygienic practice for fruit and vegetable products which arepacked in hermetically sealed containers and which are processed by heat either before or after being filled into the containers. Prescribes raw material requirements, plant facilities, operating requirements. Includes recommendations on the use of appropriate methods for sampling and analysis or determination to meet the requirements of freedom from objectionable matters, microorganisms, pesticide residues, and food additives, prevention from growth of surviving spores of Clostridiumbotunum.