The person-in-charge shall ensure that:

1. A. Canned food is conspicuously and prominently labeled or marked with the following information:

   1. (1) The common name of the food;
   2. (2) The list of ingredients in descending order of prominence by weight;
   3. (3) The name and address of the manufacturer or distributor; and
   4. (4) The net weight of the container;

2. B. For a container marked with the name of the distributor, the name of the distributor is:

   1. (1) Preceded by the words “packed for” or “distributed by”; or
   2. (2) Followed by the word “distributor”;

3. C. A container of canned low acid or acidified food is marked with a permanently visible identifying code that is:

   1. (1) Embossed or inked on the container; or
   2. (2) Perforated or otherwise marked on a label securely affixed to the product container, if the container does not allow embossing or inking;

4. D. The identifying code required in §C of this regulation:

   1. (1) Specifies the following:

      1. (a) The establishment where the product was packed;
      2. (b) The product contained in the container; and
      3. (c) The year, day, and time period during which the product was packed; and

   2. (2) Is changed:

      1. (a) Every 4 to 5 hours;
      2. (b) With a personnel shift change;
      3. (c) With each batch, as long as the containers that constitute a batch do not extend over a period of more than one personnel shift; or
      4. (d) Otherwise often enough to enable ready identification of a lot during its sale and distribution;
5. E. A container of product that needs to be refrigerated after opening to provide safety, stability, or shelf life is prominently and conspicuously marked with the statement “refrigerate after opening” or an equivalent statement; and
6. F. False or misleading information is not placed on a container.

Authority: Health-General Article, §§18-102, 21-211, 21-234, 21-304, 21-321, 21-340, and 21-350, Annotated Code of Maryland

Effective date: April 18, 1957

Chapter, Canneries, repealed effective January 22, 2001 (28:1 Md. R. 26)

Regulations .01 — .10, Canning and Acidified Food Manufacturing, adopted effective January 22, 2001 (28:1 Md. R. 26)

Chapter, Canning and Acidified Food Manufacturing, renamed, Low Acid and Acidified Food Canning, effective February 15, 2016 (43:3 Md. R. 272)

Regulation .02B amended effective February 15, 2016 (43:3 Md. R. 272)

Regulation .05B amended effective February 15, 2016 (43:3 Md. R. 272)

Regulation .06A, B amended effective February 15, 2016 (43:3 Md. R. 272)

Regulation .07 amended effective February 15, 2016 (43:3 Md. R. 272)

Regulation .08 repealed effective February 15, 2016 (43:3 Md. R. 272)

Regulation .09 amended effective February 15, 2016 (43:3 Md. R. 272)

Regulation .10 amended effective February 15, 2016 (43:3 Md. R. 272)