Guidelines on the safe production of aseptically processed and packaged foods

Understand the key factors that underpin the control of aseptic processing and packaging operations

Aseptic technology is the manufacture of food products which are separately sterilised from the packaging material and then filled and sealed within a sterile environment. The recent rate of commercial exploitation of aseptic technology as a means of food preservation has been rapid. This is apparent from the range of products now available in the retail and wholesale trade. Until 1985, the foods had been primarily of two distinct types: high acid products such as fruit juices, and low acid products such as milk and other dairybased products. However, low-acid aseptic products containing discrete particles of meat, fish, poultry and vegetables are now also available and, in more recent years, there has been a significant growth in the use of aseptic technology for beverages, so avoiding the need for chemical preservatives.

This guideline, which completely updates and replaces Technical Manual 11 (1986) (Good manufacturing practice guidelines for the processing and aseptic packaging of low acid foods), highlights key aspects such as system design, installation, maintenance, control and operation, and discusses the need for adequate records of production and quality control tests. The factors that determine the safety of aseptic food processing technology cannot be compromised without the risk of serious commercial loss: these factors are also dealt with in these guidelines.

Contents

• Introduction
• Terminology
• Product description
• Scheduled processes for food products
• Heat process description
• Aseptic filling and packaging
• Secondary packaging and palletisation
• Storage requirements
• Plant acceptance trials
• Plant commissioning and operation
• Production tests
• Heat process behaviour

Softcover – 87 pages

ISBN: 978 0 905942 98 8