List of contributors |
Preface: review of the market for, and sources of, canned fish |
1 Legal requirements for producers selling canned fish into EuropeJohn Hammond |
1.1 Introduction |
1.2 Imports into the EU |
1.3 General food law |
1.4 Product-specific controls |
1.5 Hygiene rules |
1.6 Fishery products from outside the EU |
1.7 Identification marking |
1.8 Microbiological criteria |
1.9 Labelling |
1.10 Lot marking |
1.11 Food contact materials |
1.12 Additives |
1.13 Flavourings |
1.14 Contaminants |
1.15 Pesticides |
1.16 Veterinary medicinal products |
1.17 Weights and measures |
1.18 Warning |
References |
2 Legal requirements for producers selling canned fish into North AmericaKenneth Lum |
2.1 Introduction |
2.2 Canned fish description |
2.3 Why are regulations necessary? |
2.4 Legal requirements and food safety |
2.5 Regulatory systems in Canada and the United States |
2.6 Canadian requirements |
2.7 United States requirements |
3 HACCP systems for ensuring the food safety of canned fish productsAlan Williams |
3.1 Introduction |
3.2 The HACCP Principles |
3.3 Prerequisite programmes |
3.4 How to set up and conduct an HACCP study for canned fish products |
3.5 Implementation |
3.6 ISO 22000 |
3.7 Conclusions |
References |
Appendix 1 Useful websites (for HACCP Guidance and including generic HACCP plans in some cases) |
Appendix 2 Modular HACCP approach for the canning of tuna products, showing typical activities within each module |
Appendix 3 Example of a tabular documentation format for prerequisite programmes |
Appendix 4 Extract from a non-tabular format HACCP plan approach for can seaming (CCP 2) |
Appendix 5 Extract of a tabular HACCP Chart for CCP 3 sterilisation and CCP 4 in the generic fish canning flow diagram |
4 National and international food safety certification schemesHarriet Simmons |
4.1 Introduction |
4.2 Food safety legislation |
4.3 Food safety management systems |
4.4 Certification: A brief overview |
4.5 Hazard analysis critical control points |
4.6 The Global Food Safety Initiative |
4.7 A comparison of major global certification programmes for food safety |
4.8 Summary of comparison of global certification programmes |
5 Fish qualityTony Garthwaite |
5.1 Introduction |
5.2 Important fish species |
5.3 Pollution aspects |
5.4 Handling and transport |
5.5 Spoilage factors |
5.6 Reception and testing |
5.7 Storage |
5.8 Defrosting frozen fish |
5.9 Fish preparation |
5.10 Chemical indicators of quality |
References |
6 Design and operation of frozen cold storesStephen J. James and Christian James |
6.1 Introduction |
6.2 Factors affecting frozen storage life |
6.3 Cold store design |
6.4 Specification and optimisation of cold stores |
6.5 Thawing |
6.6 Conclusions |
References |
7 Packaging formats for heat-sterilised canned fish productsBev Page |
7.1 Overview of the basic materials used for heat-sterilised fish packaging |
7.2 Metal cans for heat sterilised-fish products |
7.3 Plastic containers for heat-sterilised fish products |
7.4 Glass containers for heat-sterilised fish products |
Further reading |
8 Retorting machinery for the manufacture of heat-sterilised fish productsClaude Vincent |
8.1 Introduction |
8.2 Retorting equipment available |
8.3 Technical features of horizontal batch retorts |
8.4 General arrangement of a sterilising plant |
8.5 Utilities required for batch retorts |
8.6 The different usages of a retort |
8.7 Legal steps to be taken when installing a new retort |
9 Management of thermal processNick May |
9.1 Role of the thermal process manager |
9.2 Documentation of thermal process requirements |
9.3 Maintaining and calibration of key instrumentation |
9.4 Training of key staff |
9.5 Review of production records |
9.6 Managing non-conformance (process deviations) |
9.7 Conclusion |
References |
10 Principal causes of spoilage in canned fish productsJoy Gaze |
10.1 The quality of raw materials |
10.2 Hygiene and good manufacturing practice |
10.3 Potential spoilage issues associated with canned fish products |
10.4 Typical causes of spoilage in canned fish products |
10.5 Types of spoilage |
10.6 Microbiological examination of suspect spoilt cans |
10.7 Microbiological investigations - decision criteria |
10.8 Conclusion |
References |
11 Commercial sterility and the validation of thermal processesGeoff Shaw |
11.1 Introduction |
11.2 Temperature measurement systems |
11.3 Processing vessels |
11.4 Temperature distribution |
11.5 Retort survey |
11.6 Test loading |
11.7 Data analysis |
11.8 Heat penetration measurement |
11.9 Commercial sterility and lethality |
11.10 General method |
11.11 Heat penetration experimental methods |
11.12 Flexible packaging |
11.13 Future developments and information |
References |
Other sources of information |
12 The quality department in a fish canneryLeila Radi |
12.1 Avant-propos |
12.2 The organisation and the scope of operations of the quality department |
12.3 Quality assurance for the management of pre-requisite measures |
12.4 Quality control |
12.5 Establishment of a quality plan |
12.6 Standard quality procedures |
12.7 Training of quality staff against procedures |
12.8 Handling of non-conforming materials |
12.9 Establishment and monitoring of corrective actions |
12.10 Legislative compliance |
12.11 Research and development |
12.12 Security |
12.13 Conclusion |
Acknowledgement |
References |
13 The laboratory in a fish canning factoryLinda Nicolaides and Les Bratt |
13.1 Laboratory facilities |
13.2 Chemical analyses |
13.3 Microbiological testing |
13.4 Analysis required for cannery water and retort cooling water |
13.5 Swab testing |
13.6 Incubation tests |
13.7 Sterility tests |
13.8 Laboratory accreditation |
Further reading |
14 Cleaning and disinfection in the fish canning industryPeter Littleton |
14.1 Introduction |
14.2 The cleaning process |
14.3 Principles of cleaning |
14.4 Open plant cleaning |
14.5 Floor cleaning |
14.6 Tray and rack washing machines |
14.7 Principles of disinfection |
14.8 Factors affecting disinfectant effectiveness |
14.9 Choosing the right disinfectant |
14.10 Where to disinfect |
14.11 Types of disinfectants |
14.12 Oxidising disinfectants |
14.13 Non-oxidising disinfectants |
14.14 Effects of time and concentration |
14.15 Specific issues relating to fish canning operations |
14.16 Cleaning management |
14.17 Cleaning programme |
References |
15 The canning factoryLes Bratt |
15.1 The fish canning factory: Introduction |
15.2 Site selection |
15.3 Factory design and construction |
15.4 The principal areas of the factory |
15.5 Services |
References and suggestions for further reading |
Index |