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Food > Meat and Poultry Products > Manual of Procedures > Chapter 15  

Chapter 15 - Canning

15.1 Introductions

15.2 Definitions

15.3 Background

  • 15.3.1 Important General Characteristics of Microorganisms
  • 15.3.2 Environmental Characteristics Affecting Growth
    • 15.3.2.1 Nutritional Requirements
    • 15.3.2.2 Moisture Requirements
    • 15.3.2.3 Environmental pH
    • 15.3.2.4 Temperature requirements
    • 15.3.2.5 Oxygen requirements
  • 15.3.3 Clostridium botulinum
  • 15.3.4 Low acid foods

15.4 Establishment: Hygienic Processing Requirements

  • 15.4.1 Raw material requirements
  • 15.4.2 Prevention of cross-contamination
  • 15.4.3 Filling and sealing operations
    • 15.4.3.1 Empty product containers
    • 15.4.3.2 Examination of empty product containers
    • 15.4.3.3 Proper use of product containers
    • 15.4.3.4 Protection of empty product containers during plant cleaning
    • 15.4.3.5 Filling of product containers
    • 15.4.3.6 Vacuum production
    • 15.4.3.7 Closing operations
    • 15.4.3.8 Inspection of closures
      • 15.4.3.8.1 Non-Destructive (visual) inspection for external defects
      • 15.4.3.8.2 Destructive examination of closures
        • 15.4.3.8.2.1 Tear-Down evaluation of rigid metal can double seams
          • 15.4.3.8.2.1.1 Round Can
          • 15.4.3.8.2.1.2 Non-Round cans
        • 15.4.3.8.2.2 Two-piece cans
        • 15.4.3.8.2.3 Identification of can defects
        • 15.4.3.8.2.4 Classification of can defects
      • 15.4.3.8.3 Glass containers
        • 15.4.3.8.3.1 Thermal shock
        • 15.4.3.8.3.2 Classification of glass container defects
        • 15.4.3.8.3.3 Identifying problems in glass containers
        • 15.4.3.8.3.4 Types of closures for glass containers
        • 15.4.3.8.3.5 Examination of closures
        • 15.4.3.8.3.6 Classification of glass closure defects
      • 15.4.3.8.4 Flexible packages
        • 15.4.3.8.4.1 Package Integrity
        • 15.4.3.8.4.2 Flexible package inspection
        • 15.4.3.8.4.3 Action required when serious defects are found
      • 15.4.3.8.5 Product retention for closure defects
    • 15.4.3.9 Handling of containers after closure
    • 15.4.3.10 Coding
    • 15.4.3.11 Washing
  • 15.4.4 Thermal Processing
    • 15.4.4.1 General considerations
      • 15.4.4.1.1 Low-acid foods
      • 15.4.4.1.2 Acidified low-acid foods
    • 15.4.4.2 Establishing scheduled processes
      • 15.4.4.2.1 Low acid-foods
      • 15.4.4.2.2 Acidified Low-acid foods
    • 15.4.4.3 Acidification and thermal processing conditions
      • 15.4.4.3.1 Acidification
      • 15.4.4.3.2 Thermal processing
    • 15.4.4.4 Critical factors and the application of the scheduled process
  • 15.4.5 Equipment and procedures for acidification and thermal processing
    • 15.4.5.1 Acidification systems
      • 15.4.5.1.1 Direct acidification
      • 15.4.5.1.2 Acidification by fermentation and salt curing
    • 15.4.5.2 Instruments and controls common to different thermal processing systems
      • 15.4.5.2.1 Indicating thermometer
      • 15.4.5.2.2 Temperature/time recording devices
      • 15.4.5.2.3 Pressure gauge
      • 15.4.5.2.4 Steam controller
      • 15.4.5.2.5 Pressure safety valve
      • 15.4.5.2.6 Timing devices
    • 15.4.5.3 Pressure processing in steam
      • 15.4.5.3.1 Batch still retorts
        • 15.4.5.3.1.1 Common instruments and controls
        • 15.4.5.3.1.2 Steam inlet
        • 15.4.5.3.1.3 Crate supports
        • 15.4.5.3.1.4 Steam spreaders
        • 15.4.5.3.1.5 Bleeders for condensate removal
        • 15.4.5.3.1.6 Stacking equipment
        • 15.4.5.3.1.7 Vents and venting systems
        • 15.4.5.3.1.8 Venting considerations
          • 15.4.5.3.1.8.1 Venting horizontal retorts
          • 15.4.5.3.1.8.2 Venting vertical retorts
        • 15.4.5.3.1.9 Air inlets
      • 15.4.5.3.2 Batch agitating retorts
        • 15.4.5.3.2.1 Steam inlet (see 15.4.5.3.1.2)
        • 15.4.5.3.2.2 Steam spreaders (see 15.4.5.3.1.4)
        • 15.4.5.3.2.3 Bleeders and condensate removal (see 15.4.5.3.1.5)
        • 15.4.5.3.2.4 Stacking equipment (see 15.4.5.3.1.6)
        • 15.4.5.3.2.5 Vents (see 15.4.5.3.1.7)
        • 15.4.5.3.2.6 Air inlets (see 15.4.5.3.1.9)
        • 15.4.5.3.2.7 Retort or reel speed timing
      • 15.4.5.3.3 Continuous agitating retorts (e.g. FMC)
        • 15.4.5.3.3.1 Steam inlet (see 15.4.5.3.1.2)
        • 15.4.5.3.3.2 Steam spreaders (see 15.4.5.3.1.4)
        • 15.4.5.3.3.3 Bleeders and condensate removal (see 15.4.5.3.2.3)
        • 15.4.5.3.3.4 Vents (see 15.4.5.3.1.7)
        • 15.4.5.3.3.5 Retort and reel speed timing (see 15.4.5.3.2.7)
      • 15.4.5.3.4 Hydrostatic retorts (e.g. Stork)
        • 15.4.5.3.4.1 Indicating thermometers (see 15.4.5.2.1)
        • 15.4.5.3.4.2 Temperature/time recording device (see 15.4.5.2.2)
        • 15.4.5.3.4.3 Pressure gauges (see 15.4.5.2.3)
        • 15.4.5.3.4.4 Steam controllers (see 15.4.5.2.4)
        • 15.4.5.3.4.5 Steam inlet (see 15.4.5.3.1.2)
        • 15.4.5.3.4.6 Bleeders
        • 15.4.5.3.4.7 Venting
        • 15.4.5.3.4.8 Conveyor speed
    • 15.4.5.4 Pressure processing in water
      • 15.4.5.4.1 Batch still retorts
        • 15.4.5.4.1.1 Indicating thermometer (see 15.4.5.2.1)
        • 15.4.5.4.1.2 Temperature/time recording device (see 15.4.5.2.2)
        • 15.4.5.4.1.3 Pressure gauge (see 15.4.5.2.3)
        • 15.4.5.4.1.4 Pressure safety valve (see 15.4.5.2.5)
        • 15.4.5.4.1.5 Pressure control valve
        • 15.4.5.4.1.6 Pressure recorder
        • 15.4.5.4.1.7 Steam controller (see 15.4.5.2.4)
        • 15.4.5.4.1.8 Steam inlet
        • 15.4.5.4.1.9 Steam distribution (see 15.4.5.3.1.3)
        • 15.4.5.4.1.10 Crate supports (see 15.4.5.3.1.3)
        • 15.4.5.4.1.11 Stacking equipment
        • 15.4.5.4.1.12 Drain valve
        • 15.4.5.4.1.13 Water level
        • 15.4.5.4.1.14 Air supply and controls
        • 15.4.5.4.1.15 Cooling water entry
        • 15.4.5.4.1.16 Retort head space
        • 15.4.5.4.1.17 Water circulation
      • 15.4.5.4.2 Batch agitating retorts
        • 15.4.5.4.2.1 Indicating thermometer (see 15.4.5.2.1 and 15.4.5.3.1.1)
        • 15.4.5.4.2.2 Temperature/time recording device (see 15.4.5.2.2)
        • 15.4.5.4.2.3 Pressure gauges (see 15.4.5.2.3)
        • 15.4.5.4.2.4 Pressure safety valve (see 15.4.5.2.5)
        • 15.4.5.4.2.5 Pressure control valve (see 15.4.5.4.1.5)
        • 15.4.5.4.2.6 Pressure recorder (see 15.4.5.4.1.6)
        • 15.4.5.4.2.7 Steam controller (see 15.4.5.2.4)
        • 15.4.5.4.2.8 Steam inlet (see 15.4.5.3.1.2)
        • 15.4.5.4.2.9 Steam spreader (see 15.4.5.3.1.1)
        • 15.4.5.4.2.10 Drain valve (see 15.4.5.4.1.12)
        • 15.4.5.4.2.11 Water level indicator (see 15.4.5.4.1.13)
        • 15.4.5.4.2.12 Air supply and controls (see 15.4.5.4.1.14)
        • 15.4.5.4.2.13 Cooling water entry (see 15.4.5.4.1.15)
        • 15.4.5.4.2.14 Water circulation (see 15.4.5.4.1.17)
        • 15.4.5.4.2.15 Retort speed timing (see 15.4.5.3.2.7)
    • 15.4.5.5 Pressure processing in steam-air mixtures (eg.Lagarde retort
    • 15.4.5.6 Aseptic processing and packaging systems
      • 15.4.5.6.1 Product sterilization equipment and operation
        • 15.4.5.6.1.1 Temperature indicating device (see Sub-Section 15.4.5.2.1)
        • 15.4.5.6.1.2 Temperature recording device (see Sub-Section 15.4.5.2.2)
        • 15.4.5.6.1.3 Temperature recorder-controller
        • 15.4.5.6.1.4 Product-to-product regenerators
        • 15.4.5.6.1.5 Differential pressure recorder-controller
        • 15.4.5.6.1.6 Metering pump
        • 15.4.5.6.1.7 Product-holding section
        • 15.4.5.6.1.8 Start up
        • 15.4.5.6.1.9 Temperature drop in product holding section
        • 15.4.5.6.1.10 Loss of proper pressures in the regenerator
      • 15.4.5.6.2 Product container sterilization, filling and closing operations
        • 15.4.5.6.2.1 Recording devices
        • 15.4.5.6.2.2 Timing method(s)
        • 15.4.5.6.2.3 Start up
        • 15.4.5.6.2.4 Loss of sterility
    • 15.4.5.7 Flame sterilizers, equipment and procedures
    • 15.4.5.8 Other systems
  • 15.4.6 Evaluation of deviation in thermal processing
  • 15.4.7 Cooling
    • 15.4.7.1 Cooling water quality
      • 15.4.7.1.1 Chlorination treatment
  • 15.4.8 Post Process Container Handling
    • 15.4.8.1 Retort crate unloading
    • 15.4.8.2 Container drying
    • 15.4.8.3 Container abuse
    • 15.4.8.4 Post-process cleaning and disinfection

15.5 Quality Assurance

  • 15.5.1 Processing and production records
    • 15.5.1.1 Processing in steam
      • 15.5.1.1.1 Batch still retorts 15.5.1.1.1 Autoclaves statics
      • 15.5.1.1.2 Batch agitating retorts
      • 15.5.1.1.3 Continuous agitating retorts (See 15.5.1.1.2)
      • 15.5.1.1.4 Hydrostatic retorts
    • 15.5.1.2 Processing in water
      • 15.5.1.2.1 Batch still retorts
      • 15.5.1.2.1 Autoclaves statics
      • 15.5.1.2.2 Batch agitating retorts
    • 15.5.1.3 Processing in steam/air mixtures
      • 1.5.1.3.1 Batch still retorts
    • 15.5.1.4 Aseptic processing and packaging
      • 15.5.1.4.1 Product container sterilization conditions
      • 15.5.1.4.2 Product line conditions (see 15.4.5.6)
      • 15.5.1.4.3 Filling and closing conditions (see Sub-Section 15.5.1.4.1)
    • >15.5.1.5 Flame sterilizers
  • 15.5.2 Record review and maintenance
    • 15.5.2.1 Processing records
    • 15.5.2.2 Container closure records
    • 15.5.2.3 Water quality records
  • 15.5.3 Retention of records

15.6 Storage and Transport of Finished Product

15.7 Laboratory Control Procedures

15.8 End Product Sepcification

15.9 Incubation

  • 15.9.1 Incubation facilities
  • 15.9.2 Product requiring incubation
  • 15.9.3 Incubation samples
  • 15.9.4 Incubation temperature and time
  • 15.9.5 Incubation checks and records maintenance
  • 15.9.6 Abnormal containers
  • 15.9.7 Shipping

15.10 Records to Maintain

  • 15.10.1 Processing and production records
  • 15.10.2 Distribution records
  • 15.10.3 Incubation records

15.11 Required Inspection Procedures (Additional to normal monitoring of construction, sanitation, etc.)

  • 15.11.1 Verification of empty container inspection
  • 15.11.2 Verification of handling and storage of incoming product, product preparation, filling and closure operations
  • 15.11.3 Verification of retort operations
  • 15.11.4 Verification of cooling operations and post retort handling
  • 15.11.5 Controlling incubation procedures
  • 15.11.6 Verification of distribution records

15.12 Lot Sampling and Inspection Procedures

15.13 Recall Procedure

15.14 Guidelines for Temperature Distribution Studies When Processing in Steam Still Retorts Excluding Crateless Retorts

  • 15.14.1 Introduction
  • 15.14.2 Application
  • 15.14.3 Inventory of the thermal processing system
    • 15.14.3.1 Lay-out diagram
    • 15.14.3.2 Steam supply to the retorts
      • 15.14.3.2.1 Boiler(s) capacity (psi or kPa)
      • 15.14.3.2.2 Retort header pressure
      • 15.14.3.2.3 Headers, manifolds, lines and valves
      • 15.14.3.2.4 All connecting steam lines other than to the retort
    • 15.14.3.3 Retort(s)
      • 15.14.3.3.1 Retort shell
      • 15.14.3.3.2 Retort crates
      • 15.14.3.3.3 Steam supply from pressure/steam regulator to retort
      • 15.14.3.3.4 Steam control
      • 15.14.3.3.5 Air system for controls (if applicable)
      • 15.14.3.3.6 Other piping and required equipment
      • 15.14.3.3.7 Recording device
    • 15.14.3.4 Loading equipment
    • 15.14.3.5 Selection of test retort(s)
  • 15.14.4 Test equipment
    • 15.14.4.1 Data logger
    • 15.14.4.2 Thermocouples
    • 15.14.4.3 Temperature indicating device
    • 15.14.4.4 Pressure indicating device(s)
    • 15.14.4.5 Stuffing box (packing gland)
  • 15.14.5 Standardization of test equipment
    • 15.14.5.1 Retort Mercury-in-glass (MIG) thermometer (or equivalent temperature indicating device)
    • 15.14.5.2 Temperature measurement system (e.g. data logger, thermocouples, extension wires, or other Temperature Measuring Devices (TMD) etc.)
  • 15.14.6 Placement of the temperature measuring devices in the retort
  • 15.14.7 Preparing the test crates or baskets with containers
  • 15.14.8 Temperature distribution test
    • 15.14.8.1 Set-up
    • 15.14.8.2 Critical items
    • 15.14.8.3 Important items
    • 15.14.8.4 Conducting the test
    • 15.14.8.5 Required parameters for the determination of a vent schedule


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