1. (a) tuna which may be held for a maximum of three hours after closing, and
2. (b) canned ripe olives and acidified food products packed under pH control for which the time limitation does not apply. In the event this time limit is exceeded, the cans or jars may be processed but shall be quarantined by the inspector until the Department has determined they are free from spoilage.

Not more than two hours shall elapse between the time the first can is closed, and the time steam is admitted to the retort containing that batch or cook, except

Note: Authority cited: Sections 208 and 28440, Health and Safety Code. Reference: Section 28440, Health and Safety Code.

History

1. Editorial correction filed 8-1-84 (Register 84, No. 31).