9781444323412

Canning continues to be an extremely important form of food preservation commercially, and canned fish represents a source of relatively inexpensive, nutritious and healthy food which is stable at ambient temperatures, has long shelf life and in consequence is eminently suitable for world wide distribution. It is vitally important that all canning operations are undertaken in keeping with the rigorous application of good manufacturing practices if the food is to be safe at the point of consumption. This demands that all personnel involved in the management and operation of cannery operations have a competent understanding of the technologies involved including the basic requirements for container integrity and safe heat sterilisation.This book provides a source of up to date and detailed technical information for all those involved in the production of canned fish, from students thinking of entering the industry, to regulatory authorities with responsibility for official inspection, trading companies and retail organisations who purchase canned fish, as well as the manufacturers themselves. An exhaustive range of topics are covered in 16 chapters, including: the current global market; processing, packaging and storage operations; food safety and quality assurance; international legal requirements and laboratory analysis.

List of contributors
Preface: review of the market for, and sources of, canned fish
Legal requirements for producers selling canned fish into Europe
Introduction
Imports into the EU
General food law
Product-specific controls
Hygiene rules
Fishery products from outside the EU
Identification marking
Microbiological criteria
Labelling
Lot marking
Food contact materials
Additives
Flavourings
Contaminants
Pesticides
Veterinary medicinal products
Weights and measures
Warning
References
Legal requirements for producers selling canned fish into North America
Introduction
Canned fish description
Why are regulations necessary?
Legal requirements and food safety
Regulatory systems in Canada and the United States
Canadian requirements
United States requirements
HACCP systems for ensuring the food safety of canned fish products
Introduction
The HACCP Principles
Prerequisite programmes
How to set up and conduct an HACCP study for canned fish products
Implementation
ISO 22000
Conclusions
References
Useful websites (for HACCP Guidance and including generic HACCP plans in some cases)
Modular HACCP approach for the canning of tuna products, showing typical activities within each module
Example of a tabular documentation format for prerequisite programmes
Extract from a non-tabular format HACCP plan approach for can seaming (CCP 2)
Extract of a tabular HACCP Chart for CCP 3 sterilisation and CCP 4 in the generic fish canning flow diagram
National and international food safety certification schemes
Introduction
Food safety legislation
Food safety management systems
Certification: A brief overview
Hazard analysis critical control points
The Global Food Safety Initiative
A comparison of major global certification programmes for food safety
Summary of comparison of global certification programmes
Fish quality
Introduction
Important fish species
Pollution aspects
Handling and transport
Spoilage factors
Reception and testing
Storage
Defrosting frozen fish
Fish preparation
Chemical indicators of quality
References
Design and operation of frozen cold stores
Introduction
Factors affecting frozen storage life
Cold store design
Specification and optimisation of cold stores
Thawing
Conclusions
References
Packaging formats for heat-sterilised canned fish products
Overview of the basic materials used for heat-sterilised fish packaging
Metal cans for heat sterilised-fish products
Plastic containers for heat-sterilised fish products
Glass containers for heat-sterilised fish products
Further reading
Retorting machinery for the manufacture of heat-sterilised fish products
Introduction
Retorting equipment available
Technical features of horizontal batch retorts
General arrangement of a sterilising plant
Utilities required for batch retorts
The different usages of a retort
Legal steps to be taken when installing a new retort
Management of thermal process
Role of the thermal process manager
Documentation of thermal process requirements
Maintaining and calibration of key instrumentation
Training of key staff
Review of production records
Managing non-conformance (process deviations)
Conclusion
References
Principal causes of spoilage in canned fish products
The quality of raw materials
Hygiene and good manufacturing practice
Potential spoilage issues associated with canned fish products
Typical causes of spoilage in canned fish products
Types of spoilage
Microbiological examination of suspect spoilt cans
Microbiological investigations - decision criteria
Conclusion
References
Commercial sterility and the validation of thermal processes
Introduction
Temperature measurement systems
Processing vessels
Temperature distribution
Retort survey
Test loading
Data analysis
Heat penetration measurement
Commercial sterility and lethality
General method
Heat penetration experimental methods
Flexible packaging
Future developments and information
References
Other sources of information
The quality department in a fish cannery
Avant-propos
The organisation and the scope of operations of the quality department
Quality assurance for the management of pre-requisite measures
Quality control
Establishment of a quality plan
Standard quality procedures
Training of quality staff against procedures
Handling of non-conforming materials
Establishment and monitoring of corrective actions
Legislative compliance
Research and development
Security
Conclusion
Acknowledgement
References
The laboratory in a fish canning factory
Laboratory facilities
Chemical analyses
Microbiological testing
Analysis required for cannery water and retort cooling water
Swab testing
Incubation tests
Sterility tests
Laboratory accreditation
Further reading
Cleaning and disinfection in the fish canning industry
Introduction
The cleaning process
Principles of cleaning
Open plant cleaning
Floor cleaning
Tray and rack washing machines
Principles of disinfection
Factors affecting disinfectant effectiveness
Choosing the right disinfectant
Where to disinfect
Types of disinfectants
Oxidising disinfectants
Non-oxidising disinfectants
Effects of time and concentration
Specific issues relating to fish canning operations
Cleaning management
Cleaning programme
References
The canning factory
The fish canning factory: Introduction
Site selection
Factory design and construction
The principal areas of the factory
Services
References and suggestions for further reading
Index
Table of Contents provided by Publisher. All Rights Reserved.

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Fish Canning Handbook

1444323415

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