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13 Manufacture of low-acid canned food must be supervised（1） This regulation applies to the facilities, methods, practices, and controls used by a commercial processor in the manufacture, processing, or packing of low-acid canned food.
（2） The following persons involved in the manufacture of low- acid canned food must be supervised:
（a） an operator of a processing system, retort, aseptic processing and packaging system, and product formulating system; and
（b） a container closure inspector.
（3） The supervisor of a person under subclause （2） must—
（a） have attended a school approved by a designated officer for giving instruction appropriate to the preservation technology used in the manufacture of low-acid food; and
（b） have been identified by that school as having satisfactorily completed the prescribed course of instruction.
（4） The supervisor must only supervise a person in respect of those activities for which the school referred to in subclause （3） recognises the supervisor as having satisfactorily completed training.
Compare: SR 1984/262 r 272（1）, （3）, （4）
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