Low Acid Canned Food Manufacturers Part 2 - Processes/Procedures

Manufacturers - 2

Table of Contents

Page Title	Page Number
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 Operating Processes Initial Temperature Critical Factor Measurement Timing Devices Control of Retort Traffic Steam Supply	Pg. 10 Pg. 10 Pg. 11 Pg. 11 Pg. 12 Pg. 12 Pg. 12
Thermal Processing Systems Installation and Instrumentation Mercury In Glass Thermometer Temperature Recording Device Pressure Gauges Vents Bleeders Mufflers Steam Controller Mechanical\Electrical Timed Retort Control System Digital Electronic Controllers Retort Valves	Pg. 13 Pg. 14 Pg. 14 Pg. 15 Pg. 15 Pg. 15 Pg. 15 Pg. 16 Pg. 17 Pg. 18 Pg. 20
Temperature Distribution	Pg. 21
Process Establishment	Pg. 22
Stacking Equipment	Pg. 23
Retort Systems Still Steam Retorts Crateless Retorts Still Water Immersion Retorts Continuous Agitating Steam Retorts Discontinuous Agitating Steam Retorts Discontinuous-Agitating-Water Immersion Retorts Hydrostatic Retorts Cascading Water Retorts Spray Water Retort Systems Steam-Air Retorts Flame Sterilization	Pg. 23 Pg. 23 Pg. 23 Pg. 26 Pg. 28 Pg. 31 Pg. 32 Pg. 34 Pg. 36 Pg. 38 Pg. 39 Pg. 39
Thermal Processing Records	Pg. 41
Computer Generated Records	Pg. 43
Post Process Container Handling Cooling Container Handling	Pg. 44 Pg. 44 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

------------------------------------------------------ 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).

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