qa and food can safety

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CAN Information series:

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 foodEssentially, 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 foodspoilage 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 thefood 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 tonormal precautions.

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CAN Education series:

Quality Assurance & Food Can Safety

Standards, Regulations and Monitoring

Manufacturers and retailers of processed foods, including canned foodsmust comply with standards and regulations in three tiers of Government

in Australia.

1. Food Standards Australia New Zealand (FSANZ) is a Federal Governmentagency 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 anddairy 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 StandardsCode 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 HealthActs 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 ProcessFood 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

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What makes food canning so safe?

The simplicity of the canning process and the thoroughness of the heatsterilising 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 performancemonitoring, all contribute to the assurance of safe product, all the time.

So what could possibly go wrong with canned food?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.

Fortunately, steel cans are one of the most tamper-evidentand safe forms of packaging.



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Manufacturers, retailers and consumers all play a part

in food safety

Manufacturers' Responsibilities and ConcernsAs with most processed food in Australia, canned food is sold under the

names of the manufacturer's or sometimes, a supermarket's brand. Each

brand name has an image which reflects the standing of the manufacturer

or brand owner in the eyes of the consumer.

The consumer's 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.

Food safety is also in the hands ofyour retailerThe 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 isn't 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 purchasedReject 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 properlyStore 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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Read the labelAustralian canned food labels carry useful information

about the contents, not just the weight and ingredients but nutrient

content and often usage advice.

Check before useA little rusting can result from storing in a humid place without affecting

the contents. If the can ends are bulging, return the can unopened to

the supplier as the contents might be contaminated.

Keep cans clean and safeWipe or wash the top of the can before opening it. The hermeticallysealed contents of the can are healthy and uncontaminated so avoid

introducing any contaminants.

Use a clean, sharp can openerWash your can opener after each use to avoid the risk of contaminating

the food with bacteria. Blunt can openers can leave jagged edges and

some can openers leave very sharp edges, so be careful.



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Ensure hygieneApply 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.

Canned food usageCanned foods don't 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.

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



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