Food Supplier HACCP: Food Can Seam Integrity Process Checklist

Monitoring, corrective actions, and documentation requirements must be implemented if cans are manufactured to make sure cans are hermetically sealed to prevent entry of microorganisms. Can seam evaluations are performed per regulatory rules for low acid canned foods. In the U.S., can seams must comply with 21 CFR Part 113 Thermally Processed Low –Acid Foods Packaged in Hermetically Sealed Containers 9 CFR Part 318 – USDA Canning Regulations. Minimum one can from each head examined visually every 30 minutes and documented. Minimum one can from each head evaluated by teardown evaluation once every 4 hours of production and documented. Cooled, post process can vacuum checked by vacuum gauge minimum once per hour. The Food Supplier HACCP: Food Can Seam Integrity Process Checklist mobile app allows you to replace your paper checklist with a smartphone or tablet. The mobile form includes fields to document items such as critical control point ID, process step, monitoring activity/frequency, corrective action activity, and minimum CCP verification activities. Once the mobile app is filled out a secure PDF is generated. The PDF is easy to share, and a copy is stored in your account for your food manufacturing records. You can also use the App Builder to personalize and customize this mobile form.