Food control in the canning industry

Abstract

The aim of this dissertation was to look at the various stages and aspects of the canning process and how control could be implemented. Part 1 will be dealing with the general standards necessary to achieve a good quality of the process. The canning process extends over a wide spectrum of individual operations. It starts from the raw materials' production or harvesting and goes right through the canning establishment, storage, transportation and retail of the end product. Part 2 will deal on the local situation of the canning industry and how the present standards could be improved. Two on spot inspections were carried out at two different canning factories. A report was made on both of these. Their present standards were then compared to the ideal situation present in Part 1. Recommendations were then issued regarding the areas within the process where improvement is to be sought.