Ada Sharon B. Campeon

Operations in canned fish

products are product specific However, there are some operations that are unique to one manufacturing processadasharonbalomagacampeon 2

Relationship between raw

material quality and end product quality (Quality In Quality Out) Quality assessment done by manufacturer for RMmust be the same with the quality that the consumers will chooseadasharonbalomagacampeon 3

As the quality of the fish

deteriorates from the moment of death, all that can be hoped for by good handling is to retard the rate at which undesirable, quality degrading, changes occur - FAOadasharonbalomagacampeon 4

Techniques for rapid inhibition of

temperature related spoilage in fresh fish for canning: The use of ice applied directly to

the fish Immersion in chilled sea water (CSW) tanksadasharonbalomagacampeon 5

Immersion in refrigerated sea

water (RSW) tanks Freezing of fish harvested long distance s from the cannery, or for fish received fresh or chilled but which is to be held frozen until processingadasharonbalomagacampeon 6

Others factors important in

handling of RM: Observation of hygienic practices

to avoid proliferation of spoilage m.o. Elimination of rodents, insects or other verminadasharonbalomagacampeon 7

It is necessary to grade the fish

prior to further processing Size Sensory attributes

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Covers the range of operations

during which the product is prepared for canning Objective is to bring the RM closer to the size, form or composition required for retortingadasharonbalomagacampeon 9

Examples of pre-treatment:

Gutting Washing Nobbing Filleting Shuckingadasharonbalomagacampeon 10

Usually carried out in steam,

water, oil, hot air or smoke or combination of these

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To partially dehydrate the flesh

and prevent release of those fluids during retorting which would collect in the container To remove natural oils, some of which have a strong flavoradasharonbalomagacampeon 12

To coagulate fish protein and

loosen meat from the frame To develop desirable textural and flavor properties To make the flesh of crustacean firm and their release from the shelladasharonbalomagacampeon 13

Excessive treatments will reduce

yields Inadequate precooking means the purpose is not achieved

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Can be done manually or

automatically Fill weights and fill temperatures must be properly monitored Both affect the rate of heat

transfer to the SHP of the can during retortingadasharonbalomagacampeon 15

Correct headspace must also be

considered during filling So that thermal expansion caused by

heating the product from filling temp to processing temp will not result in an excessive build-up of pressure and damage to the hermetic sealadasharonbalomagacampeon 16

Hermetic seal of the product

Air-tight seal Failure will mean that product

safety and shelf stability is at risk Strict monitoring must be observed on the product and the machine (process)adasharonbalomagacampeon 17

It is essential that records

confirming compliance with GMP guidelines are completed during production, and maintained after release of the productadasharonbalomagacampeon 18

Sealed containers must be

properly and adequately traceable containing necessary information when product recall happens or in worst cases there is product complaint caused by food poisoning or spoilageadasharonbalomagacampeon 19

Regulatory authorities require that

supervisors and retort operators of plants manufacturing LACF shall have successfully completed a specialized training course in the principles of thermal process controladasharonbalomagacampeon 20

Training courses must provide

standard operating procedures which will reduce the risk of error being made through ignorance or carelessnessadasharonbalomagacampeon 21

1. 2. 3. 4. 5.

Preparation and loading Venting Come-up Processing Coolingadasharonbalomagacampeon 22

1.

Preparation and loadingPreparing the retort for process schedule (retorting) Check that air and water injects are closed Cans loaded and the process commenced w/in 1hr of fillingadasharonbalomagacampeon 23

2.

VentingSecuring that all air is removed or displaced by steam The thermometer indicates a temp of 103C

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3.

Come-upTime to reach the target process temp must be 10 min for fully laden retort

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4.

ProcessingMonitoring the process schedule (time and temp) Process timing must commence when retort reaches operating tempadasharonbalomagacampeon 26

4.

ProcessingProvision of standard corrective actions on deviations (i.e. isolation of containers from the batch) The temp in the official thermometer in agreement with the temp recording deviceadasharonbalomagacampeon 27

4.

ProcessingBleeders are open during processing Condensate drain open and must be operating

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5.

CoolingSteam must be removed before cooling water is applied Cooling water must be fill the retort w/in 10 min

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5.

CoolingCooling water must be suitable for use (microbiological quality) Chlorinated cooling water so that there is detectable level of free available chlorine after coolingadasharonbalomagacampeon 30

5.

CoolingCans rapidly cooled to center temp at 40 C There must be procedure to preclude manual handling of wet containersadasharonbalomagacampeon 31

Better Process Control School. Canned Foods. 2009 Warne, Dariane. FAO Technical Paper No. 285, Manual on Fish Canning. Rome, 1988

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