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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