If the cans are litho-printed, once filled they can be packed into master cartons after an interim storage period. Plain ("bright") cans should be labelled and then packed into cartons.
The labelling is usually done by an automatic labelling machine however where labour is relatively cheap, manual labelling is sometimes practised.
The cartons can be glued, stitched or taped on one end, and later they are usually taped or glued at the other end. The packing operations can be automatic, semi-automatic or manual.
The cartons are usually printed, however sometimes labels are attached to the outside of the cartons.
The cartons are handled manually or transported on pallets by fork-lifts to the store.
A more economic method is to use a simple base plate of cardboard with 30 mm high rims. The plate on which the cans are placed is then shrink wrapped with plastic sheets. The plastic should not seal the trays completely, as this will prevent air circulation, which may cause moisture to be trapped and corrosion of the tin plate.
To identify the cannery and the production batch, the can ends are coded.
According to the Recommended International General Standard for the Labelling of pre-packaged foods (CAC/RS 1-1969) the following information should be used in labelling:
The name shall indicate the true nature of the food and normally be specific and not generic.
A complete list of ingredients shall be declared on the label in descending order of proportion.
The net contents shall be declared in either the metric ("System International" units) or avoirdupois or both systems of measurement as required by the country in which the food is sold.
The name and address of the manufacturer, packer, distributor, importer, exporter or vendor of the food shall be declared.
The country of origin of a food shall be declared if its omission would mislead or deceive the consumer.
Any information or pictorial device may be displayed in labelling provided that it would not mislead or deceive the consumer in any way whatsoever in respect of the food.
If grade designations are used, they should be readily understandable, and not be misleading or deceptive in any way.
The cans should be stored in storage, in cartons or containers, after sterilization and washing.
This procedure will facilitate the inspection of the cans to ensure appropriate quality. The duration of the storage must be at least 4 weeks. During this period, inspection for swollen containers will reveal the majority of microbiologically unsound cans that may have been produced and damage to cans.
The final storage for canned products must be dry and with good air ventilation.
Canned products should be stored neither at extremely high temperatures (>40 °C) nor at freezing temperatures.
Canned products manufactured and stored under normal conditions usually have a shelf-life of at least two years.
The space requirements will depend on type of commodity. As a general rule the storage room must have sufficient space for 4-6 months normal production capacity; however as costs rise many manufacturers attempt to reduce their inventories. Utilization of. and need for storage space depends on the number of product types and the storage system adopted.
When storing without a rack system. three to four pallets can be stacked on top of each other in the store room without damaging the cans (with tin plate cans). The storage density is approximately 3 tons per square metre. Transport and working areas in the store are not included.
If humidity is very high. space should be provided to allow air circulation and to prevent external corrosion of the cans.
A storage system based on racks enables the best utilization of the store and gives greater scope for arranging the different types of products separately.
The store volume shown in Figure 30 will contain approximately 315 pallets with dimension 0.8 m-1.2 m (the Europallet). With approximately 800 kg on each pallet, The store will contain approximately 250 tons of final products (packaging material included).
Figure 31 Example of storage arrangement
Generally ingredients should be stored in a clean, dry and preferable cool place. However canned tomato sauce can be stored under less controlled conditions. Similarly dry commodities (e.g., flour, spices, salt and dried vegetables) and oil for canning when kept in steel cans (drums), will also withstand variable storage conditions.
It is recommended that pasteurized milk be held in chilled rooms and/or tanks.
For more detailed information, see FAO Circular 735, Fresh Fish Handling, Chapter 8.
