Quick Links: Skip to main page content Skip to Search Skip to Topics Menu Skip to Section Content Menu Skip to Common Links
  • Decrease font size
  • Return font size to normal
  • Increase font size
U.S. Department of Health and Human Services

Inspections, Compliance, Enforcement, and Criminal Investigations

  • Print
  • Share
  • E-mail
-

Low Acid Canned Food Manufacturers Part 2 - Processes/Procedures

 

Manufacturers - 2

 

[Previous Page] [Table of Contents] [Next Page]

 

________________________________________________

 

 

Table of Contents

 

Introduction Pg. 1
Investigator Role Pg. 2
lacf Inspection Equipment for Investigators  Pg. 2
Critical Factors Pg. 3
Raw Materials Pg. 4
Product Formulation Pg. 6
Packing Medium Pg. 7
Filling of Containers-Critical Factors Pg. 8
Exhausting of Containers Pg. 9
Incipient Spoilage Pg. 10
Operations in the Thermal Processing Area  Pg. 10
Area Pg. 10
  Operating Processes Pg. 10
  Initial Temperature Pg. 11
  Critical Factor Measurement Pg. 11
  Timing Devices Pg. 12
  Control of Retort Traffic Pg. 12
  Steam Supply Pg. 12
Thermal Processing Systems Installation and Instrumentation Pg. 13
  Mercury In Glass Thermometer Pg. 14
  Temperature Recording Device Pg. 14
  Pressure Gauges  Pg. 15
  Vents Pg. 15
  Bleeders Pg. 15
  Mufflers Pg. 15
  Steam Controller Pg. 16
  Mechanical\Electrical Timed Retort Control System Pg. 17
  Digital Electronic Controllers Pg. 18
  Retort Valves Pg. 20
Temperature Distribution Pg. 21
Process Establishment Pg. 22
Stacking Equipment Pg. 23
Retort Systems Pg. 23
  Still Steam Retorts Pg. 23
    Crateless Retorts Pg. 23
  Still Water Immersion Retorts Pg. 26
  Continuous Agitating Steam Retorts Pg. 28
  Discontinuous Agitating Steam Retorts Pg. 31
  Discontinuous-Agitating-Water Immersion Retorts Pg. 32
  Hydrostatic Retorts Pg. 34
  Cascading Water Retorts Pg. 36
  Spray Water Retort Systems Pg. 38
  Steam-Air Retorts Pg. 39
  Flame Sterilization  Pg. 39
Thermal Processing Records Pg. 41
Computer Generated Records Pg. 43
Post Process Container Handling Pg. 44
  Cooling Pg. 44
  Container Handling Pg. 45
Coding of Containers Pg. 46

Field Exams/Sample Collections

 Pg. 46
References Pg. 47
Summary Guidelines for lacf Processes Pg. 49

List of Forms/ Attachments
 

 Pg. 51

 

INTRODUCTION

 

The Guide to Inspection of Low-Acid Canned Foods consists of three separate documents; Part 1 covers Administrative Procedures\Scheduled Processes; Part 2 covers Manufacturing Processes\Procedures and Part 3 covers Container/Closures (Part 3 of the manual is still in process, and will issue at a later date). In addition to providing guidance for inspections of low acid canned foods (lacf) manufacturers, the guide(s) also contains background and general information on lacf regulations and procedures.In addition to the information and instructions provided in IOM Subchapter 530, 21CFR 108 and 113, and applicable compliance programs, direct attention to areas covered in this Guide when covering lacf manufacturers. Another good reference is the Food Processors Institute 'Canned Foods' manual, which should be available from anyone in your district who has attended a Better Process Control School.The Division of Emergency and Investigational Operations (DEIO), HFC-132, has available, for loan only, the following National Food Processor Association (NFPA manuals):

 

1.Thermal Processes For Low-Acid Foods in Metal

--------------------------------------------------------------------------------

 

1Note:  This document is reference materials for investigators and other FDA personnel.  The document does not bind FDA, and does not confer any rights, privileges, benefits, or immunities for or on any person(s).

 

[Previous Page] [Table of Contents] [Next Page]

 

Return to: Page Top | Inspection Start

-
-