Infodoc : Sciences, Techniques et Culture

Part One. Business planning and regulations for canned foods
1. Creating a business plan
1.1. Introduction
1.2. Proposed outline for a business plan
1.3. Conclusion
2. Food regulations, standards, and labelling
2.1. Introduction
2.2. Codex Alimentarius
2.3. Food and drug administration in the United States of America
2.4. Principal requirements of food law
2.5. Current good manufacturing practice regulations
2.6. F[...]

Part One. Business planning and regulations for canned foods
1. Creating a business plan
1.1. Introduction
1.2. Proposed outline for a business plan
1.3. Conclusion
2. Food regulations, standards, and labelling
2.1. Introduction
2.2. Codex Alimentarius
2.3. Food and drug administration in the United States of America
2.4. Principal requirements of food law
2.5. Current good manufacturing practice regulations
2.6. Food standards
2.7. Composition and labelling guidelines
2.8. Colour additives
2.9. Suggestions to foreign exporters and United States importers to expedite entries
2.10. Food plant inspection
2.11. US food standards
2.12. A general guide to canned food
3. Kosher and halal food regulations
3.1. Introduction
3.2. Importance of the process
3.3. Major concerns
3.4. Equipment kosherisation or preparing for halal production
3.5. Who prepares the product?
3.6. Examples of a few special issues of concern
3.7. Kosher and halal supervision agencies
Part Two. Design and upkeep of canned food factories
4. Plant location and construction
4.1. Introduction
4.2. Factors influencing plant location
4.3. Selecting a geographical area
4.4. Basic considerations in evaluating plant location
4.5. Site characteristics
4.6. Building a canning plant
4.7. Layout of a canning plant
4.8. Government regulations relating to building construction
4.9. Environmental considerations
4.10. Energy conservation considerations
4.11. Safety considerations
4.12. General guidance
5. Sanitary design and equipment requirements
5.1. Introduction
5.2. Sanitary food plant buildings
5.3. Equipment requirements
5.4. Sanitary construction of food plant equipment
5.5. Food plant equipment design
5.6. Sanitation criteria for pipes, valves, and pumps
5.7. Care and use of temperature controllers and recorders
5.8. Equipment corrosion
6. Water
6.1. Introduction
6.2. Supply
6.3. Microbiological content of water
6.4. Disinfection of cannery water using chlorination
6.5. Other methods of cannery water disinfection
6.6. Canning water requirements
6.7. Water analysis
6.8. Chemicals in water
6.9. Water quality in vegetable canning
6.10. Water use and conservation
6.11. Protecting the water supply
7. Energy supply and requirements
7.1. Introduction
7.2. Steam supply
7.3. Forms of steam
7.4. Properties of steam supply
7.5. Steam production
7.6. Cogeneration
7.7. Consumption demand
7.8. Steam requirements of products
7.9. Steam requirements: unit operations
7.10. Estimation of steam requirements
7.11. Suggestions for proper boiler maintenance
7.12. Air pollution
7.13. Energy conservation
Appendix 1: NFPA Bulletin 36-L on energy conservation
8. Cleaning and sanitising
8.1. Introduction
8.2. Sanitation program
8.3. Cleaning
8.4. Sanitising
8.5. Sanitisers
8.6. Successful application of CIP chemicals
8.7. Equipment cleaning procedures
8.8. Sanitation and plant personnel
8.9. Machinery mould
8.10. Control of insects
9. Food processing residuals treatment and disposal
9.1. Introduction
9.2. Factors considered in waste disposal problems
9.3. Methods of treatment and disposal of wastes
9.4. Biological methods for treatment of food-processing wastewaters
9.5. Chemical treatment to remove suspended solids – secondary treatment
9.6. Aeration–flotation process for removal of suspended solids
9.7. Odour control in cannery wastewater tanks
9.8. Disposal of waste by spray irrigation
9.9. Valorisation
Part Three. Canning operations
10. Canning operations
10.1. Introduction
10.2. Receiving raw products and packaging materials
10.3. Separation of the edible portion
10.4. Washing
10.5. Size grading
10.6. Inspecting
10.7. Blanching
10.8. Peeling
10.9. Size reduction
10.10. In-plant handling of cans and can ends
10.11. Cleaning the cans
10.12. Filling
10.13. Vacuum in canned foods
10.14. Exhausting and vacuum closing
10.15. Can closing
10.16. Dud detector
10.17. Container coding
11. Process room operations
11.1. Introduction
11.2. Commercial sterility in canned foods
11.3. Sterilisation metal (tinplate and or aluminium) cans in still, static, steam (discontinuous, non-agitating) retorts (summarised from NFPA Bulletin 26-L, 5th edition)
11.4. Retort maintenance and testing
11.5. Postprocessing can handling
11.6. Precautions for safe canning operations
11.7. Important points for retort equipment operators
11.8. Monitoring of sterilisation
11.9. Sterilising glass containers in still, static (discontinuous, non-agitating) retorts (NFPA Bulletin 30-L, 5th edition)
Appendix A: Cooling cans under pressure in retorts
12. Sterilisation systems
12.1. Introduction
12.2. Pure-steam static batch retorts
12.3. Still-water immersion batch retorts
12.4. Still-water cascade and water-spray batch retorts
12.5. Crateless retorts
12.6. Rotating batch retorts
12.7. Horizontal circulating water retorts
12.8. High-speed reciprocating motion (Shaka®)
12.9. Continuous rotary pressure cookers and coolers (reel and spiral cooker coolers)
12.10. Hydrostatic sterilisers
12.11. Aseptic processing
12.12. Alternate thermal technologies
13. Computer-integrated manufacturing
13.1. Introduction
13.2. Intelligent systems
13.3. Use of computers in the food industry
13.4. Application considerations
14. Warehousing of canned foods
14.1. Introduction
14.2. Stacking and cased
14.3. Warehousing of uncased cans versus cased cans
14.4. Palletising
14.5. Bright stacking
14.6. Effect of warehouse temperature on quality
14.7. Effect of freezing on canned food
14.8. External can corrosion in the warehouse
14.9. Corrosion resulting from cannery operations
14.10. Secondary spoilage