FDA Requirements for Food Canning

To protect public health, the FDA has requirements for commercial processors in the manufacturing, processing and packing of canned foods, which are foods hermetically sealed in containers. The document outlining these requirements pertinent to low-acidity foods is 48 pages long and describes these requirements in detail (see references).

Equipment

• The FDA requires that tested, easily read thermometers be installed in still retorts (equipment used for the thermal processing of foods) as well as an accurate recording device. A pressure gauge; steam controller, to maintain temperature in the retort; and an adequately large steam inlet, entering the retort opposite the vent, are required pieces of equipment. Bleeders, which are openings used to remove air that enters with steam, and vents must meet specifications and be open during the entire process.

Containers

• Regular observation for defects in containers must be maintained, and defects must be recorded and corrected. Cooling water for the container must be chlorinated or otherwise sanitized. Each container must be labeled with a permanently visible code identifying the packaging establishment, product contained and the year, day and period during which the product was packed.

Production and Process

• The suitability of raw materials and ingredients susceptible to microbiological contamination for use in processing must be verified before packaging. Careful supervision must be employed when maintaining the pH (above 4.6 in low-acidity foods) of canned products. A scheduled process for thermal processing is required and must meet specifications, as do operations in the thermal processing room, including recording temperature, maintaining accurate timing devices and steam supply.

Records

• Processing and production information must be entered at the time of observation. Adequate records must be maintained, and copies of these records must be retained for at least three years after the date of manufacture