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QualIty assurance & Food can saFety

Food canning is a long-established and well-understood technique which has served consumers well for nearly 200 years. It produces shelf stable products that can be stored at ambient temperatures. How cannIng protects Food
Essentially, food that has been washed and prepared is sealed in a tin-coated steel can. The can is then subjected to heat to raise the temperature to a predetermined level for a set period to kill food spoilage organisms and, if present in the food, those pathogens which cause food poisoning. Chemical preservatives are not needed in the food canning process. The minimum temperatures and timings for safe processing have been established by scientific methods and are used by all canning companies.

no chemical preservatives are needed in the food canning process

Because foods stay sealed in the steel can, outside contamination is prevented and the food remains sterile until the can is opened. The contents must then be treated as fresh food subject to normal precautions.

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Can Information series:

QualIty assurance & Food can saFety

standards, regulatIons and MonItorIng
Manufacturers and retailers of processed foods, including canned foods must comply with standards and regulations in three tiers of government in australia. 1. Food standards australia new Zealand (FSanZ) is a Federal government agency which publishes the Food Standards Code. This code specifies the standards of composition, permitted ingredients and additives, levels of agricultural residues and labeling provisions. These apply to australia and new Zealand and are generally consistent with standards of the Codex alimentarius Commission of the World health organisation. the australian Quarantine Inspection service (aQIS) regulates and monitors prescribed processed foods (including canned fish, meat and dairy products) at their source of manufacture for export. aQIS also monitors the importation of raw foods and manufactured food products for compliance with the Code. 2. the state and territory governments adopt the FSanZ Food Standards Code by reference into their respective health acts. These also contain regulations to cover the hygienic preparation of food for sale and require freedom from contamination. Currently the mechanism for monitoring compliance by food manufacturers varies between States but FSanZ is developing a national Food hygiene Standard tocreate uniformity of scope, interpretation and monitoring. This Standard is included in the new draft FSanZFood Code. 3. local government has a monitoring role under respective State health acts conducted through Environmental health officers. They cover all food manufacturing premises and retail outlets. In large food manufacturing companies, like food canneries, there has been a trend to move away from government regulatory inspection to monitoring quality systems developed by the company. Increasingly, these quality systems are being audited by third-party certifying bodies to international standards such as the International organisation for Standardisation (ISo 9000) series. The benefit for consumers is that, if a quality system is in place, corrective action can be implemented at critical control points more effectively than final product checking either at manufacturing or retail level.

packagIng MaterIals used In tHe cannIng process

Food cans are made from a thin steel strip coated electrolytically with a thin layer of tin on both surfaces. In many cases the interior of cans is lined with an organic compound to separate, for example, acid foods such as canned plums and beetroot from the metal to prevent any chemical reaction. a rubber-like compound helps to form a hermetic seal when the bottom and lid are seamed onto the body of the can. all these packaging materials are scrutinised by australian regulatory authorities before they are authorised for use in australia. The organic can linings are formulated using internationally recognised technology. The australian authorities rely on the stringent standards set by the Food and Drug administration in the united States and the equivalent organisation in the European union to ensure safe products for australian consumers.

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Can Information series:

QualIty assurance & Food can saFety

wHat Makes Food cannIng so saFe?
The simplicity of the canning process and the thoroughness of the heat sterilising process mean that incidences of inadequate processing are extremely rare in the production of a billion cans of food a year for human consumption in australia. The canning industry was one of the first to adopt the haCCP principles of food safety. haCCP stands for hazard analysis Critical Control Point. This is a preventive approach identifying potential food safety hazards at various stages of food production, assessing the related risks and employing resources at critical points for effective process control. haCCP, often in concert with ISo 9000 certification of quality systems, helps ensure that canned foods are safe. The degrees to which the canning process is controlled, records kept of parameters at control points and performance monitoring, all contribute to the assurance of safe product, all the time.

packagIng MaterIals used In tHe cannIng process

once canned food is produced, poor transportation or storage practices might cause problems through denting or damage to the can seams. resultant leaks could allow contamination to enter the can and the contents to spoil. Poor handling and storage conditions may also result, over time, in rusting of the outside of the can. normally this is just unsightly but, in extreme cases, may cause leakage.
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Fortunately, steel cans are one of the most tamper-evident and safe forms of packaging.
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CAN & AEROSOL NEWS

Can Information series:

QualIty assurance & Food can saFety

Manufacturers, retailers and consumers all play a part in food safety

ManuFacturers responsIbIlItIes and concerns
as with most processed food in australia, canned food is sold under the names of the manufacturers or sometimes, a supermarkets brand. Each brand name has an image which reflects the standing of the manufacturer or brand owner in the eyes of the consumer. The consumers expectations of the quality and distribution of their products is of vital concern to each manufacturer and brand owner. Enormous damage is done to a brand name if it is associated with food safety breaches.

Play your part in food safety and get the best out of your cans
blade

Food saFety Is also In tHe Hands oF your retaIler

The australian canning Industry recommends that you check canned foods before you purchase them. Badly dented cans should be rejected and drawn to the attention of the management of the retail outlet. Cans which have stained labels might indicate poor storage practices and a possible leak these should also be rejected. one of the major advantages of tamper-resistant steel cans is that refrigeration isnt needed to keep food fresh, nutritious and safe. But as with every type of packaging, reasonable care should be taken to avoid damage and to ensure you get the best out of your cans.

cHeck cans purcHased

dent seaMs staIn

reject any food cans that are badly dented, especially those with damage to the can seams and those with an apparent leak. a badly stained label can be caused by leak from the can.

store properly
Store cans of food in a cool, dry place. rotate your stock of canned foods and use them within twelve months of purchase to enjoy peak flavour and nutrition.
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Can Information series:

QualIty assurance & Food can saFety

read tHe label
as with most processed food in australia, canned food is sold under the names of the manufacturers or sometimes, a supermarkets brand. Each brand name has an image which reflects the standing of the manufacturer or brand owner in the eyes of the consumer. The consumers expectations of the quality and distribution of their products is of vital concern to each manufacturer and brand owner. Enormous damage is done to a brand name if it is associated with food safety breaches.

nutrIent content usage advIce

bulgIng ends return to supplIer

a lIttle rust wont aFFect tHe contents

cHeck beFore use

The australian canning Industry recommends that you check canned foods before you purchase them. Badly dented cans should be rejected and drawn to the attention of the management of the retail outlet. Cans which have stained labels might indicate poor storage practices and a possible leak these should also be rejected. one of the major advantages of tamper-resistant steel cans is that refrigeration isnt needed to keep food fresh, nutritious and safe. But as with every type of packaging, reasonable care should be taken to avoid damage and to ensure you get the best out of your cans.

keep cans clean and saFe

reject any food cans that are badly dented, especially those with damage to the can seams and those with an apparent leak. a badly stained label can be caused by leak from the can.

use a clean, sHarp can opener

Store cans of food in a cool, dry place. rotate your stock of canned foods and use them within twelve months of purchase to enjoy peak flavour and nutrition.

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QualIty assurance & Food can saFety

ensure HygIene
apply the same principles of hygiene that you use when preparing all food. Keep all surfaces and implements clean and wash your hands in hot, soapy water before preparing food.

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canned Food usage

Canned foods dont use preservatives. once opened, treat as fresh. Transfer any unused portion to a clean, non-reactive container. Cover and store in a refrigerator at less that 5C.
contaIner

store In reFrIgerator

See also Steel can manufacture and How food is canned for more information on these processes.

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