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Low Acid Canned Food Manufacturers Part 3 - Container/Closures (11/98)

Inspection
Low Acid Canned Food Manufacturers Part 3

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Guide¹ to Inspections of Low Acid Canned Food Manufacturers: Part 3

Last Update: November 1998

Word word icon , 2.5 MB; PDF

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, 7.5 MB.

TABLE OF CONTENTS

Introduction
Coding of Containers
Empty Container Handling
Container Closing
Metal Cans

Container Structure
Double Seam Structure
Double Seam Formation
Seam Guidelines (Specifications)
Seamer Maintenance and Adjustment
Container Defects
Double Seam Evaluation Requirements

Visual Seam Examination
Double Seam Examination
Visual and Double Seam Examination Records

Post Process Container Handling
Glass Jars

Container Structure

Glass Container
Metal Closure

Vacuum Formation
Vacuum Closures
Closure Evaluation Requirements

Visual Examination
Physical Examination
Visual and Physical Examination Records

Other Quality Control Equipment

Retortable Pouch

Container Structure and Sealing Method
Critical Factors in Sealing

Semi-rigid Trays and Bowls

Sealing Method
Critical Factors in Sealing
Container Defects- Pouches/Semirigid Containers/Heat Sealed

Seam Evaluation Requirements

Visual Seam Examination
Physical Examination
Visual and Physical Examination Records

Note: This document is reference material for investigators and other FDA personnel. The document does not bind FDA and does not confer any rights, privileges, benefits or immunities for or on any person(s).

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