Food Technology Book from C.H.I.P.S.

Fish Canning Handbook
edited by Les Bratt

Fish Canning Handbook 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.

Topics covered include:

  • The current global market
  • Processing
  • Packaging and storage operations
  • Food safety and quality assurance
  • International legal requirements
  • Laboratory analysis


Part 1: Legal requirements for producers selling canned fish into Europe

  • Imports into the EU
  • General food law
  • Product-specific controls
  • Hygiene rules
  • Fishery products from outside the EU
  • Identification marking
  • Microbiological criteria
  • Labelling
  • Lot marking
  • Food contact materials
  • Additives
  • Flavourings
  • Contaminants
  • Pesticides
  • Veterinary medicinal products
  • Weights and measures
  • Warning

Part 2: Legal requirements for producers selling canned fish into North America

  • ICanned fish description
  • Why are regulations necessary
  • Legal requirements and food safety
  • Regulatory systems in Canada and the United States
  • Canadian requirements
  • United States requirements

Part 3: HACCP systems for ensuring the food safety of canned fish products

  • IThe HACCP Principles
  • Prerequisite programmes
  • How to set up and conduct an HACCP study for canned fish products
  • Implementation
  • ISO 22000
  • Conclusions
  • Appendix 1: Useful websites
  • 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
  • Appendix 5: Extract of a tabular HACCP Chart for CCP 3 sterilisation and CCP 4 in the generic fish canning flow diagram

Part 4: National and international food safety certification schemes

  • IFood safety legislation
  • Food safety management systems
  • Certification: A brief overview
  • Hazard analysis critical control points
  • The Global Food Safety Initiative
  • A comparison of major global certification programmes for food safety
  • Summary of comparison of global certification programmes

Part 5: Fish quality

  • Important fish species
  • Pollution aspects
  • Handling and transport
  • Spoilage factors
  • Reception and testing
  • Storage
  • Defrosting frozen fish
  • Fish preparation
  • Chemical indicators of quality

Part 6: Design and operation of frozen cold stores

  • Factors affecting frozen storage life
  • Cold store design.
  • Specification and optimisation of cold stores
  • Thawing

Part 7: Packaging formats for heat-sterilised canned fish products

  • Overview of the basic materials used for heat-sterilised fish packaging
  • Metal cans for heat sterilised-fish products
  • Plastic containers for heat-sterilised fish products
  • Glass containers for heat-sterilised fish products

Part 8: Retorting machinery for the manufacture of heat-sterilised fish products

  • Retorting equipment available
  • Technical features of horizontal batch retorts
  • General arrangement of a sterilising plant
  • Utilities required for batch retorts
  • The different usages of a retort
  • Legal steps to be taken when installing a new retort

Part 9: Management of thermal process

  • Role of the thermal process manager
  • Documentation of thermal process requirements
  • Maintaining and calibration of key instrumentation
  • Training of key staff
  • Review of production records
  • Managing non-conformance

Part 10: Principal causes of spoilage in canned fish products

  • The quality of raw materials
  • Hygiene and good manufacturing practice
  • Potential spoilage issues associated with canned fish products
  • Typical causes of spoilage in canned fish products
  • Types of spoilage
  • Microbiological examination of suspect spoilt cans
  • Microbiological investigations – decision criteria

Part 11: Commercial sterility and the validation of thermal processes

  • Temperature measurement systems
  • Processing vessels
  • Temperature distribution
  • Retort survey
  • Test loading
  • Data analysis
  • Heat penetration measurement
  • Commercial sterility and lethality
  • General method
  • Heat penetration experimental methods
  • Flexible packaging
  • Future developments and information

Part 12: The quality department in a fish cannery

  • Avant-propos
  • The organisation and the scope of operations of the quality department
  • Quality assurance for the management of pre-requisite measures
  • Quality control
  • Establishment of a quality plan
  • Standard quality procedures
  • Training of quality staff against procedures
  • Handling of non-conforming materials
  • Establishment and monitoring of corrective actions
  • Legislative compliance
  • Research and development
  • Security

Part 13: The laboratory in a fish canning factory

  • Laboratory facilities
  • Chemical analyses
  • Microbiological testing
  • Analysis required for cannery water and retort cooling water.
  • Swab testing
  • Incubation tests
  • Sterility tests
  • Laboratory accreditation

Part 14: Cleaning and disinfection in the fish canning industry

  • The cleaning process
  • Principles of cleaning
  • Open plant cleaning
  • Floor cleaning
  • Tray and rack washing machines
  • Principles of disinfection
  • Factors affecting disinfectant effectiveness
  • Choosing the right disinfectant
  • Where to disinfect
  • Types of disinfectants
  • Oxidising disinfectants
  • Non-oxidising disinfectants
  • Effects of time and concentration
  • Specific issues relating to fish canning operations
  • Cleaning management
  • Cleaning programme

Part 15: The canning factory

  • The fish canning factory: Introduction
  • Site selection
  • Factory design and construction
  • The principal areas of the factory
  • Services


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Fish Canning Handbook
edited by Les Bratt
2010 • 304 pages • $198.95 + shipping
Texas residents please add 6.75 % sales tax

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