Low-acid aseptic beverage systems represent a highly complex sector of the food industry. Historically, these processes
represent a successful story, as most of the food safety design
requirements are predefined by equipment manufacturers and
Table 3: Example of Packaging Sterilization Process Documentation
PLC: programmable logic controller
Suchart Chaven is a food safety director
for PepsiCo AMEA (Asia, Middle East &
Africa) in Dubai.
Ana Sedarati is a microbiology and
sanitation manager at PepsiCo AMEA in
Refer to defined
the process authority in the commercialization process with
final verification by the HACCP team. A strong partnership
must be maintained among all parties, as there can be little
room for error when C. botulinum is the primary hazard. n
1. Code of Federal Regulations Title 21. 2011.
2. Code of Hygienic Practice for Aseptically Processed and Packaged
Low-Acid Food. CAC/RCP 40-1993.
3. Ansari, M.I.A. and A. K. Datta. 2003. An Overview of Sterilization
Methods for Packaging Materials used in Aseptic Packaging Systems.
Trans ChemE 81: 57–65.
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