Chapter 15 - Low-Acid and Acidified Low-Acid Foods in Hermetically Sealed Containers (Canned Foods)
15.11 Required Inspection Procedures (Additional to normal monitoring of construction, sanitation, etc.)
15.11.1 Verification of Empty Container Inspection
- check plant quality control records;
- monitor testing procedures;
- visually inspect sample of empty containers before filling point, for defects and cleanliness; and
- check equipment used to clean cans for proper functioning
15.11.2 Verification of Handling and Storage of Incoming Product, Product Preparation, Filling and Closure Operations
- check plant quality control record;
- monitor testing procedures;
- check coding on cans;
- check external surfaces for cleanliness, require washing if necessary;
- check for heat sensitive identifiers; and
- visually inspect sample of closed containers;
15.11.3 Verification of Retort Operations
- check plant quality control records;
- ensure that thermal processes are posted and accessible to retort operators and monitor thermal processing;
- check for correlation between thermometers; and
- check for heat sensitive identifiers.
15.11.4 Verification of Cooling Operations and Post Retort Handling
- check water testing and satisfactory chlorine levels; and
- visually inspect cooled containers for defects.
15.11.5 Controlling Incubation Procedures
- ensure an adequate number of samples is identified and placed in incubator;
- examine samples daily during incubation period;
- record date in and date out of each sample along with all relevant information; and
- monitor temperature charts.
15.11.6 Verification of Distribution Records
- Ensure that destination, etc. of all lots, especially those released prior to completion of incubation is properly recorded.
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