1. (a) The original and a duplicate of the production record must be kept by filling in accurately in complete detail the form approved by the Department of Public Health. Each entry in the record must be made by the operator at the time the specific retort operation is observed and not copied afterward. It must be in legible handwriting and be signed by the operator or operators.
2. (b) Chart of recording thermometer must show full time and temperature as required, otherwise the product will be restrained.
3. (c) The cook or batch number and size of cans involved must be recorded by the canner in each respective curve of all temperature charts.

Each licensed retort operator shall keep a record of the cooks as required by the State Board of Public Health.

Note: Authority cited: Sections 100275, 110065, 112825 and 131200, Health and Safety Code. Reference: Title 21, Code of Federal Regulations, Sections 113.40(a)(2), 113.100, 114.100, 117.305.

History

1. Repealer of subsections (c) and (e), subsection relettering and new Note filed 12-15-2025 as an emergency; operative 1-1-2026 (Register 2025, No. 51). A Certificate of Compliance must be transmitted to OAL by 6-30-2026 or emergency language will be repealed by operation of law on the following day.

2. Repealer of subsections (c) and (e), subsection relettering and new Note refiled 6-25-2026 as an emergency; operative 7-1-2026 (Register 2026, No. 26). A Certificate of Compliance must be transmitted to OAL by 12-28-2026 or emergency language will be repealed by operation of law on the following day.