SEAFOOD SAFETY QUALITY Partial PDF

SEAFOOD SAFETY & QUALITY
IN THE PROCESSING
PLANT FACILITIES
Lorriane Faye D. Cahatol-Balandan

Mindanao State University
Processing Plant
Unit Operations
*can seaming, retort
operation, and post process
handling methods are
independent of product type
1) RAW MATERIAL HANDLING
Use of ice Immersion in Immersion in Freezing of fish References for Raw material Ideally uniform and
handling fish - handling also good quality raw
which is chilled sea refrigerated harvested long a)fao/WHO,
distances from include material/fish,
applied water (CSW) sea water 1977.Codes
alimentarius observation of however not
the cannery, or
directly to fish tanks (RSW) tanks commission, hygienic practices possible at all
for fish which is recommended to avoid excessive times that's why
received fresh or international code of contamination, need to grade fish
chilled, but practice for fresh fish. proliferation of prior to canning
B) FAO/WHO, 1980.
which is to be spoilage (grading for size or
Codex alimentarius
held in frozen commission, microorganisms sensory attributes)
storage until recommended and elimination of
international code of rodents, insects,
processing practice for frozen birds or other
fish. vermin
2)Pre-treatment
• Operations which the product is prepared for canning;
includes:
1. Gutting
2. Washing
3. Nobbing
4. Filleting
5. Shucking
6. Shelling (peeling)
7. Cutting
8. Brining
9. Dipping
• ** The objective is to bring the raw material closer

to size, form or composition required for retorting
Basic Steps in Processing/Canning
of Food Products
2. Preparation of the food for
canning (washing, peeling,
cutting or slicing, brining,
blanching, thawing and heating
❖ These operations should be carried out in quick and Cutting of Fish

continuous manner to minimize microbial contamination
and loss of quality
3) Pre-cooking
Carried out in steam, water, oil, hot air or smoke, or
combination
Purpose of pre-cooking:
a) to partially dehydrate flesh and prevent release of fluids
during retort,
b) to remove natural oils, some have strong flavor,
c) to coagulate fish protein and loosen meat,
d) to develop desirable textural and flavor properties,
e) to make crustacean flesh firm and aid in release from
shell
should be regulated as excessive pre-cooking can
reduce yield
4. FILLING of Food Products https://www.google.com/url?sa=i&url=https%3A%2F%2Fiorbitnews.com
Filling of food in the

containers (cans, glass
jars, flexible packages)
❖ It is important to pack the food

uniformly maintaining the desired
level in the container, correct fill-in
weight, net weight and proper
headspace
Can filling line

of Food Products
Filling of food in the containers
❖ Containers should be filled

with 90% of the water
capacity of the container
❖ Remaining 10% left for the Funnel for manual filling
headspace (12 mm for
Piston filler for sauces
large cans 180 mm high
and 6 mm for small cans)
Basic Steps in Thermal
Processing/Canning of Food
Products
Filling of food in the containers
❖ Fill weight is the weight of the solid portion of
product without the liquid or packing medium
❖ Net weight is weight of the solid and the packing
medium Filling of food leaving
appropriate headspace
❖ Gross headspace is the distance from the top of the
container flange or double seam for cans and top of
the lip for glass containers to the top of the liquid in
the container
❖ Net headspace is the distance from the inside
bottom of the lid or glass closure to the liquid in the
container
Headspace Gauge
Basic Steps in Processing/Canning of Food
Products
3c. Filling of food in the containers
Underfilling produces large Overfilling produces small headspace
headspace which results in the which results in the following:
following:
❖ Mushiness of the contents due to ❖ Low vacuum

excessive movement inside the ❖ Swelling of can due to hydrogen
can. production.
❖ Low vacuum if heat exhaust is ❖ Under processing
used. ❖ Springiness or can distortion
❖ Increased chance that food may be
• cans are periodically weighed on line trapped between the can lid and body
• headspaces, drained and net weights are determined on the with the production of a faulty seam.
products to check the adequacy of the filling process.
Basic Steps in Processing/Canning of Food Products
3d. Filling of food in the containers
Cold and Hot Packing in Glass jars

5) Sealing
• Hermetically sealed containers
(whether be metal, glass, plastics, foil)
product safety and shelf stability is at
risk, failure of hermetic sealing.
Stage Checklist
1 Preparation and loading Is the retort drained?
Are all containers removed?
Are air and water injets closed?
Are the cans loaded and the process commenced within one hour of filling?
2. Venting
Are heat sensitive indicators attached to retort baskets?
Is all the air removed?
Does indicating thermometer register retort temperature of ≥ 103°C?

6) Retorting
3. Come-up Is it 10 minutes for laden retort?
4. Processing Is retort at scheduled operating temperature for the scheduled process time?
• Stages of Retorting (a)

Is process timing commenced when retort reaches operating temperature?
Is there any deviations from the scheduled process are containers from the batch
isolated?
Is there agreement between scheduled process time and thermograph record of

process time?
and key point checklist
Are bleeders open during the process?
Is condensate drain open and operating?
5. Cooling Is steam removed from retort before cooling water enters?
Does the cooling water fill the retort within 10 min?
Is the retort pressure cooled to prevent cans peeking?
Is the pressure cooling controlled to prevent panelling?
Is the cooling water of suitable microbiological quality?(b)
Is cooling water chlorinated so that there is a detectable level of free available

chlorine at the completion of cooling?
Are cans rapidly cooled to center temperatures ≥40°C?
Are there procedures to preclude manual handling of wet containers?

7) Post process
handling
• factors leading to post -
process leaker spoilage:
• a) poor quality cooling water

• b) poor post-process hygiene and
sanitation
• c) container damage during
handling and storage
8) Final operations
container handling and rate of cooling: air or storage temperature

storage water cooling

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SEAFOOD SAFETY & QUALITY

Lorriane Faye D. Cahatol-Balandan

• ** The objective is to bring the raw material closer

❖ These operations should be carried out in quick and Cutting of Fish

Filling of food in the

❖ It is important to pack the food

Can filling line

❖ Containers should be filled

❖ Mushiness of the contents due to ❖ Low vacuum

3d. Filling of food in the containers

Cold and Hot Packing in Glass jars

Are all containers removed?

Are air and water injets closed?

Does indicating thermometer register retort temperature of ≥ 103°C?

• Stages of Retorting (a)

Is there agreement between scheduled process time and thermograph record of

Is condensate drain open and operating?

5. Cooling Is steam removed from retort before cooling water enters?

Does the cooling water fill the retort within 10 min?

Is the retort pressure cooled to prevent cans peeking?

Is the pressure cooling controlled to prevent panelling?

Is the cooling water of suitable microbiological quality?(b)

Is cooling water chlorinated so that there is a detectable level of free available

Are cans rapidly cooled to center temperatures ≥40°C?

Are there procedures to preclude manual handling of wet containers?

• a) poor quality cooling water

container handling and rate of cooling: air or storage temperature

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