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Guidelines on the prevention of visible can defects

CCFRA Technical Manual No. 37 (1994) 		Back   Help
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These guidelines were produced to assist companies in their Hazard Analysis Critical Control Point (HACCP) analysis to prevent visible can defects which may compromise container integrity. To produce these guidelines the sequence of operations involved in canned food manufacture and distribution has been divided into ten sections. Within each division the information provided has been set out in a manner suitable for use in a HACCP study, with each section containing a flow chart indicating the scope of the operations being covered and a list of the possible hazards.

The areas covered include:

  • Can defects - manufacturing, use and distribution (Flow chart)
  • Plate manufacture, draw wall iron and tin free steel
  • Can and end manufacture
  • Empty can receipt, storage and conveying
  • Can filling and seaming operations
  • Pre-process can handling
  • Heat processing operations
  • Handling of wet processed cans
  • Post heat processed dry can handling
  • Retail distribution and consumer practices
  • Rework operations

Softcover - 107 pages

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