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 worldwide 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 15 chapters, including: the current global market; processing, packaging and storage operations; food safety and quality assurance; international legal requirements and laboratory analysis.
Author(s): Les Bratt
Edition: 1
Year: 2010
Language: English
Pages: 320
Tags: Пищевая промышленность;Технология рыбы и рыбных продуктов;
Fish Canning Handbook......Page 5
Contents......Page 7
List of contributors......Page 13
Preface: review of the market for, and sources of, canned fish......Page 15
1.1 Introduction......Page 17
1.3 General food law......Page 18
1.4 Product-specific controls......Page 20
1.5 Hygiene rules......Page 22
1.6 Fishery products from outside the EU......Page 24
1.8 Microbiological criteria......Page 26
1.9 Labelling......Page 27
1.10 Lot marking......Page 36
1.11 Food contact materials......Page 38
1.12 Additives......Page 40
1.13 Flavourings......Page 41
1.15 Pesticides......Page 42
1.16 Veterinary medicinal products......Page 43
1.17 Weights and measures......Page 44
References......Page 45
2.2 Canned fish description......Page 48
2.4 Legal requirements and food safety......Page 49
2.6 Canadian requirements......Page 50
2.7 United States requirements......Page 59
3.1 Introduction......Page 67
3.3 Prerequisite programmes......Page 68
3.4 How to set up and conduct an HACCP study for canned fish products......Page 70
3.7 Conclusions......Page 90
References......Page 91
Appendix 1: Useful websites (for HACCP Guidance and including generic HACCP plans in some cases)......Page 93
Appendix 2: Modular HACCP approach for the canning of tuna products, showing typical activities within each module......Page 94
Appendix 3: Example of a tabular documentation format for prerequisite programmes......Page 95
Appendix 4: Extract from a non-tabular format HACCP plan approach for can seaming (CCP 2)......Page 96
Appendix 5: Extract of a tabular HACCP Chart for CCP 3 sterilisation and CCP 4 in the generic fish canning flow diagram......Page 98
4.3 Food safety management systems......Page 101
4.4 Certification: A brief overview......Page 102
4.5 Hazard analysis critical control points......Page 104
4.6 The Global Food Safety Initiative......Page 106
4.8 Summary of comparison of global certification programmes......Page 116
5.2 Important fish species......Page 118
5.3 Pollution aspects......Page 120
5.5 Spoilage factors......Page 122
5.6 Reception and testing......Page 127
5.7 Storage......Page 130
5.8 Defrosting frozen fish......Page 132
5.9 Fish preparation......Page 137
References......Page 146
6.1 Introduction......Page 148
6.2 Factors affecting frozen storage life......Page 149
6.3 Cold store design......Page 156
6.4 Specification and optimisation of cold stores......Page 159
6.5 Thawing......Page 161
6.6 Conclusions......Page 165
References......Page 166
7.2 Metal cans for heat sterilised-fish products......Page 167
7.4 Glass containers for heat-sterilised fish products......Page 193
Further reading......Page 194
8.1 Introduction......Page 195
8.2 Retorting equipment available......Page 196
8.3 Technical features of horizontal batch retorts......Page 211
8.4 General arrangement of a sterilising plant......Page 216
8.5 Utilities required for batch retorts......Page 219
8.7 Legal steps to be taken when installing a new retort......Page 223
9.1 Role of the thermal process manager......Page 226
9.2 Documentation of thermal process requirements......Page 227
9.3 Maintaining and calibration of key instrumentation......Page 229
9.4 Training of key staff......Page 230
9.6 Managing non-conformance (process deviations)......Page 231
References......Page 233
10.1 The quality of raw materials......Page 234
10.3 Potential spoilage issues associated with canned fish products......Page 235
10.4 Typical causes of spoilage in canned fish products......Page 236
10.5 Types of spoilage......Page 237
10.8 Conclusion......Page 239
References......Page 240
11.1 Introduction......Page 241
11.2 Temperature measurement systems......Page 242
11.4 Temperature distribution......Page 244
11.6 Test loading......Page 245
11.7 Data analysis......Page 246
11.9 Commercial sterility and lethality......Page 247
11.10 General method......Page 249
11.11 Heat penetration experimental methods......Page 250
11.12 Flexible packaging......Page 251
References......Page 252
Other sources of information......Page 253
12.2 The organisation and the scope of operations of the quality department......Page 254
12.3 Quality assurance for the management of pre-requisite measures......Page 255
12.4 Quality control......Page 260
12.6 Standard quality procedures......Page 262
12.8 Handling of non-conforming materials......Page 263
12.10 Legislative compliance......Page 264
12.12 Security......Page 265
References......Page 266
13.1 Laboratory facilities......Page 267
13.2 Chemical analyses......Page 270
13.3 Microbiological testing......Page 271
13.5 Swab testing......Page 272
13.7 Sterility tests......Page 273
Further reading......Page 276
14.2 The cleaning process......Page 278
14.3 Principles of cleaning......Page 280
14.4 Open plant cleaning......Page 281
14.5 Floor cleaning......Page 286
14.6 Tray and rack washing machines......Page 287
14.7 Principles of disinfection......Page 288
14.8 Factors affecting disinfectant effectiveness......Page 289
14.10 Where to disinfect......Page 290
14.12 Oxidising disinfectants......Page 291
14.13 Non-oxidising disinfectants......Page 293
14.14 Effects of time and concentration......Page 294
14.16 Cleaning management......Page 295
14.17 Cleaning programme......Page 296
References......Page 298
15.2 Site selection......Page 299
15.3 Factory design and construction......Page 300
15.4 The principal areas of the factory......Page 305
15.5 Services......Page 312
References and suggestions for further reading......Page 314
Index......Page 315
