§ 1.337. Closure of containers; handling.
(a) Nothing less than perfect closure is acceptable for hermetically sealed containers. Heat processing shall follow promptly after closing.
(b) Careful inspection shall be made of the containers by competent establishment employes immediately after closing, and containers which are defectively filled or defectively closed or show inadequate vacuum shall not be processed until the defect has been corrected. The containers shall again be inspected by establishment employes when they have cooled sufficiently for handling after heating. The contents of defective containers shall be condemned unless correction of the defect is accomplished within 6 hours following the sealing of the containers or completion of the heat processing, as the case may be, except that:
(1) if the defective condition is discovered during an afternoon run, the cans of product may be held in coolers at a temperature not exceeding 38°F under conditions that will promptly and effectively chill them until the following day when the defect may be corrected;
(2) short vacuum or overstuffed cans of product which have not been handled in accordance with paragraph (1) may be incubated under program supervision, after which the cans shall be opened and the sound product passed for food; and
(3) short vacuum or overstuffed cans of product of a class required to be labeled “Perishable, Keep Under Refrigeration” and which have been kept under adequate refrigeration since processing may be opened and the sound product passed for food.
(c) Canned products shall not be passed unless after cooling to atmospheric temperature they show the external characteristics of sound cans. The cans shall not be overfilled, they shall have concave sides, excepting the seam side, and all ends shall be concave, there shall be no bulging, the sides and ends shall conform to the product, and there shall be no slack or loose tin.
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