Fish Canning Handbook (Repost)

Canning continues to be an extremely important form of food preservation commercially, and canned fish represents a source of relatively inexpensive, nutritious and healthy food which is stable at ambient temperatures, has long shelf life and in consequence is eminently suitable for worldwide distribution. It is vitally important that all canning operations are undertaken in keeping with the rigorous application of good manufacturing practices if the food is to be safe at the point of consumption. This demands that all personnel involved in the management and operation of cannery operations have a competent understanding of the technologies involved, including the basic requirements for container integrity and safe heat sterilisation. This book provides a source of up to date and detailed technical information for all those involved in the production of canned fish, from students thinking of entering the industry, to regulatory authorities with responsibility for official inspection, trading companies and retail organisations who purchase canned fish, as well as the manufacturers themselves. An exhaustive range of topics are covered in 15 chapters, including: the current global market; processing, packaging and storage operations; food safety and quality assurance; international legal requirements and laboratory analysis.Content: Chapter 1 Legal Requirements for Producers Selling Canned Fish into Europe (pages 1–31): John HammondChapter 2 Legal Requirements for Producers Selling Canned Fish into North America (pages 32–50): Kenneth LumChapter 3 HACCP Systems for Ensuring the Food Safety of Canned Fish Products (pages 51–84): Alan WilliamsChapter 4 National and International Food Safety Certification Schemes (pages 85–101): Harriet SimmonsChapter 5 Fish Quality (pages 102–131): Tony GarthwaiteChapter 6 Design and Operation of Frozen Cold Stores (pages 132–150): Stephen J. James and Christian JamesChapter 7 Packaging Formats for Heat?Sterilised Canned Fish Products (pages 151–178): Bev PageChapter 8 Retorting Machinery for the Manufacture of Heat?Sterilised Fish Products (pages 179–209): Claude VincentChapter 9 Management of Thermal Process (pages 210–217): Nick MayChapter 10 Principal Causes of Spoilage in Canned Fish Products (pages 218–224): Joy GazeChapter 11 Commercial Sterility and the Validation of Thermal Processes (pages 225–237): Geoff ShawChapter 12 The Quality Department in a Fish Cannery (pages 238–250): Leila RadiChapter 13 The Laboratory in a Fish Canning Factory (pages 251–261): Linda Nicolaides and Les BrattChapter 14 Cleaning and Disinfection in the Fish Canning Industry (pages 262–282): Peter LittletonChapter 15 The Canning Factory (pages 283–298): Les Bratt