1 Raw material sourcing. - 1. 1 Introduction. - 1. 2 Supply of fish. - 1. 3 Finding fish. - 1. 4 Catching fish. - 1. 5 By-catch. - 1. 6 On-board handling of fish. - 1. 7 Quality retention. - 1. 8 Fishfarming. - 1. 9 Conclusions. - References. - 2 Fish raw material. - 2. 1 Introduction. - 2. 2 Transportation. - 2. 3 Reception and testing. - 2. 4 Storage. - 2. 5 Defrosting frozen fish. - 2. 6 Fish preparation. - 2. 7 Storing prepared fish. - 2. 8 Chemical indicators of quality. - References and Bibliography. - Appendix: Sources of machinery. - 3 Meat raw materials. - 3. 1 Introduction. - 3. 2 Specifications and quality assurance. - 3. 3 Sampling procedures. - 3. 4 Identity of meat. - 3. 5 Manufacturing quality factors. - 3. 6 Physical condition of meat. - 3. 7 Microbiology of meat raw materials. - 3. 8 Summary. - References. - 4 Canning factory standards. - 4. 1 Introduction. - 4. 2 Factory environment. - 4. 3 Factory structure. - 4. 4 Production area. - 4. 5 Factory layout. - 4. 6 Services. - 4. 7 Personal hygiene. - 4. 8 Equipment. - Further reading. - 5 Cans and lids. - 5. 1 Introduction. - 5. 2 Metals used in can manufacture. - 5. 3 Methods of container manufacture. - 5. 4 Selection of a can-making route. - 5. 5 Mechanical properties of containers and ends. - 5. 6 Coatings. - 5. 7 Functions of can lacquers/enamels. - 5. 8 Methods of lacquer application. - 5. 9 Container corrosion; theory and practice. - 6 Filling operations. - 6. 1 Introduction. - 6. 2 Hand filling. - 6. 3 Mechanical filling - general considerations. - 6. 4 Meat filling. - 6. 5 Fish filling. - 6. 6 Liquid fillers. - 6. 7 Fillers for fish and meat products in sauce. - 6. 8 Operational safety. - 6. 9 Control of the filling operation. - Acknowledgement. - Manufacturers of filling machines. - 7 Can seaming. - 7. 1 Introduction. - 7. 2 Can seaming. - 7. 3 Double seam acceptability. - 7. 4 Target setting. - 7. 5 Seamer maintenance procedures. - 7. 6 Double seaming technology developments 171 Glossary of terms and definitions. - 8 Heat treatment. - 8. 1 Introduction. - 8. 2 Aims of the retorting process and commercial sterility. - 8. 3 The requirements for a retorting system. - 8. 4 The classification and selection of sterilising systems. - 8. 5 Batch retorts. - 8. 6 Continuous sterilisers. - 8. 7 Instrumentation and control of sterilising systems. - 8. 8 Establishment of thermal process. - 8. 9 Procedures and records. - 8. 10 Retort operation. - 8. 11 Process audit reconciliation. - Suggested further reading. - Principal European suppliers of retorts and sterilisers. - 9 Warehousing and distribution. - 9. 1 Recent trends. - 9. 2 The storage problem. - 9. 3 Brightstacking. - 9. 4 Block-stacking. - 9. 5 Semi-automated warehouse systems. - 9. 6 Despatch. - 9. 7 Pallets versus hand stow versus slipsheets. - 9. 8 Electronic data interchange. - 9. 9 Stock control. - 9. 10 Third-party contracts. - 9. 11 Performance measurement. - 9. 12 Imports. - 9. 13 Distribution and shipping. - 10 Laboratory services. - 10. 1 Laboratory facilities. - 10. 2 Analytical testing. - 10. 3 Microbiological testing. - 10. 4 Analyses recommended for cannery water and retort cooling water. - 10. 5 Swab testing. - 10. 6 Incubation tests. - 10. 7 Sterility testing. - 10. 8 Types of spoilage. - 10. 9 Consumer illness complaints. - 10. 10 Botulism. - 10. 11 Staphylococcal poisoning. - Laboratory in-house quality assurance and accreditation. - Acknowledgement. - Reference. - to Quality Indicators. - 11 Cleaning. - ll. 1 Introduction to cleaning in the fish canning industry. - 11. 2 Introduction to cleaning in the meat industry. - Appendices 1-11. Language: English