Standard Guide for Use and Handling of Flexible Retort Food Pouches in the Processing Environment
3.1 Use of this guide, supplemental to the use of properly designed and maintained equipment and effective management of the production unit process, is expected to minimize costs and product loss. Training of operational personnel is essential. Each of the topics stated in this guide should be addressed in the producers program of training for operators and supervisors to ensure that each individual is aware of them and consciously employs them wherever the need or opportunity exists.
1.1 This guide is recommended for use by all producers of food in retort pouches. Adherence to this guide will help prevent damage to the pouches by preventing and avoiding known causes of damage that occur in the processing environment.
1.2 This guide for flexible retort food pouches is based on the recommendations of a task force created by the Department of the Army in 1986.2 The purpose of the task force was to determine the possible causes of holes in pouches of food product produced for operational rations for the Department of Defense at that time. Members of the task force visited several food processors to observe and evaluate manufacturing methods commonly being used for processing retort pouches. The recommendations in this guide should be useful as the basis for good manufacturing practices and employee training programs used by food pouch processors.3
1.3 This standard may involve hazardous materials, operations, and equipment. This standard does not purport to address all of the safety concerns associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.
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