P-29, r. 1 - Regulation respecting food

Section 6.3.4.3 Disposition versions

2012-09-01

6.3.4.3. 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. 6.3.4.3.