This standard applies to canned vegetables as defined in Section 2, and includes general
requirements for hygiene in production, packaging, labelling, the quality and safety of
ingredients and food additives.
This standard does not apply to the following:
a) canned vegetable soups or stews, with or without meat;
b) canned vegetables represented as specially prepared for feeding infants, for use by
diabetics, or that contain meat of fish;
c) canned sauces;
d) canned vegetable pickles; or
e) cooked vegetables preserved by freezing in flexible hermetically-sealed packaged.
