Guide to Inspections of Low Acid Canned Food Manufacturers - 2

1

Table of Contents

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

Pg. 10

Operating Processes

Pg. 10

Initial Temperature

Pg. 11

Critical Factor Measurement

Pg. 11

Timing Devices

Pg. 12

Control of Retort Traffic

Pg. 12

Steam Supply

Pg. 12

Thermal Processing Systems Installation and Instrumentation

Pg. 13

Mercury In Glass Thermometer

Pg. 14

Temperature Recording Device

Pg. 14

Pressure Gauges 

Pg. 15

Vents

Pg. 15

Bleeders

Pg. 15

Mufflers

Pg. 15

Steam Controller

Pg. 16

Mechanical\Electrical Timed Retort Control System

Pg. 17

Digital Electronic Controllers

Pg. 18

Retort Valves

Pg. 20

Temperature Distribution

Pg. 21

Process Establishment

Pg. 22

Stacking Equipment

Pg. 23

Retort Systems

Pg. 23

Still Steam Retorts

Pg. 23

Crateless Retorts

Pg. 23

Still Water Immersion Retorts

Pg. 26

Continuous Agitating Steam Retorts

Pg. 28

Discontinuous Agitating Steam Retorts

Pg. 31

Discontinuous-Agitating-Water Immersion Retorts

Pg. 32

Hydrostatic Retorts

Pg. 34

Cascading Water Retorts

Pg. 36

Spray Water Retort Systems

Pg. 38

Steam-Air Retorts

Pg. 39

Flame Sterilization 

Pg. 39

Thermal Processing Records

Pg. 41

Computer Generated Records

Pg. 43

Post Process Container Handling

Pg. 44

Cooling

Pg. 44

Container Handling

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):

¹Note:  This document is 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).