P-29, r. 1 - Regulation respecting food
22.214.171.124. Equipment: The room for manufacturing canned meat must include:
(a) a pressure cooker or meat boiler if the cooking is not done at the time of treatment by autoclave;
(b) a hood and an electric ventilator to evacuate fumes and steam;
(c) a sealer;
(d) one or more autoclaves with thermograph, thermometer, manometer and chronometer;
(e) a pedal-operated sink with a sterilizer for knives;
(f) an appliance for cleansing with steam or with water heated to 82ºC;
(g) an incubator with a thermograph for the incubation of canned products at a temperature of 37ºC.
R.R.Q., 1981, c. P-29, r. 1, s. 126.96.36.199.