FAO FISHERIES TECHNICAL PAPER - 285
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
by
Darian Warne
2 Beaconsfield road
Hawthorn
Victoria 3123
Australia
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 1988
| The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country territory city or area or of its authorities or concerning the delimitation of its frontiers or boundaries. |
M-47
ISBN 92-5-102726-9
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© FAO 1988
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1.1 Thermal Destruction of Bacteria
1.2 Thermal Processing Requirements for Canned Fishery Products
1.3 The Concept of Thermal Process Severity (Fo Value)
1.4 Specification of the Thermal Process Schedule
1.5 Application and Control of the Scheduled Process
2. PACKAGING MATERIALS FOR CANNED FISHERY PRODUCTS
3.1 Raw Material Handling
3.2 Pre-treatment
3.3 Pre-cooking
3.4 Filling
3.5 Sealing
3.6 Retorting
3.7 Post-process Handling
3.8 Final Operations
4.1 Sardine and Sardine-like Fish
4.2 Tuna and Tuna-like Fish
4.3 Salmon and Salmon-like Fish
4.4 Crustacea
4. 5 Molluscs
4.6 Fish Pastes and Spreads
5.1 Machines for Canning Sardine
5.2 Machines for Canning Tuna
5.3 General Fish Processing Machinery
6. PROCESS CONTROL IN FISH CANNING OPERATIONS
6.1 The Need for In-process Control
6.2 The Hazard Analysis Critical Control Point (HACCP) Concept
6.3 Identification of Critical Control Points
6.4 Critical Control Point Specifications
6.5 Checking for Compliance with End Product Specifications
6.6 Incubation Tests
APPENDIX 1. Additional References
APPENDIX 2. Conversion Factors