Thermal Process Control Worksheet for Canned Fish and Fish Products - Plant Info

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A. Registration

Plant Registration Number:
Thermal Process Reference Number:
Type of Process: New / Replaces / Cancels

B. Company Information

Company Name:
Company Address:
Plant Location:
Telephone Number:
Facsimile Number:

C. Product

Name, Form or Style, and Packing Medium:
Fish is Packed: Raw / Precooked
Percent Fish: %
Percent Other Than Fish: % / Specify:
Product pH:
Low Acid Canned Fish/Fish Product:
Acidified Canned Fish/Fish Product:

D. Processing Information

Sterilizer:
Manufacturer
Type
ID #
Heating Medium
Maximum Time Between Pre-cooking and Can Sealing: minutes
Maximum Time Between Sealing and Can Retorting: minutes
Maximum Net Content (supported by heat penetration data):  grams
Maximum Fill Weight Supported By Heat Penetration Data:  grams
Minimum Net Content:  grams
Minimum Initial Temperature: °F / °C
Come Up Time: minutes
Vent Time (steam, steam air): minutes
Rising Time (water immersion): minutes
Temperature at End of Vent / Rising Time: °F / °C
Process Temperature: °F / °C / Process Time: minutes
Type of Cooling:
In Retort Under Pressure: / Out of The Retort:
In Retort At Atmospheric Pressure: / In Retort Water Spray:
Water Supply: Town / Plant
Chlorinated Supply
Residual Chlorine: Total ppm / Free ppm
Cooling Phase Time: minutes
Final Product Temperature : °F / °C

E. Supporting Heat-penetration Data

Product Used for Study:
Can Name Used for Study:
Can Size Used for Study:
Can Type Used for Study:
Maximum Percent Fish:
Percent Other Ingredients / Specify
Maximum Net Weight . grams
Minimum Net Weight . grams
Dry Pack Cans Included in Study: Yes / No
Maximum Number of Cans Nesting:
Critical Factors:
Fo at end of Heating phase: / Fo at End of Cooling Phase:

F. Container Information

1. Metal Container

Tinplate / Steel Can / Aluminium
Two Piece / Three Piece
Soldered / Welded
2. Glass
3. Flexible Pouch : Specify
4. Other (specify) Container Name:
Container Dimensions:
Product Sealed Under Vacuum: Yes / No

If filled under vacuum, please provide the following for information:

Product Temperature at Time of Sealing: °F / °C
Minimum Vacuum After Sealing: inches of Hg / mm of Hg

Is Parchment Liner Used: Yes / No

G. Label Content Declaration

Net Content: grams . kg / mL . L
Drained Weight: grams . kg

H. QMP File Review

Company Officer

Name:
Title:
Date:
Action:

Date modified: