SOP: Examination of Spoiled Product and Can

GIFSQ — Global Institute for Food Safety & Quality

Principle

Appearance, texture and odour of the product, together with net and drained weights and a look at the cut-open seam, complete the physical side of a spoilage investigation. Overfilling, for example, slows heat penetration and can cause underprocessing — and the seam hooks show whether the double seam itself was at fault.

Apparatus required

• Weighing balance
• Can opener and seam-cutting tools

Procedure

Note the appearance of the product

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Note the texture of the product

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Note the odour of the product

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Determine the net and drained weight of leafy vegetables and small diced vegetables — overfilling may diminish the rate of heat penetration during processing and result in underprocessing

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Cut open the seam of the can

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Examine the cover hook and the body hook for any abnormalities

Precautions

• Do not taste spoiled foods.
• Judge weights and seam findings against the product’s normal specification, not against another product.

References

Ranganna, S., Handbook of Analysis and Quality Control for Fruit and Vegetable Products, 2nd edition.