Small-Scale Processing of Fish (ILO - WEP, 1982, 140 p.): CHAPTER IV. THERMAL PROCESSING: IV. QUALITY CONTROL

Small-Scale Processing of Fish (ILO - WEP, 1982, 140 p.)

CHAPTER IV. THERMAL PROCESSING

		(introduction...)
		I. RAW MATERIALS
		II. ENERGY AND MANPOWER REQUIREMENTS
		III. PROCESSING OPERATIONS
		IV. QUALITY CONTROL
		V. POSSIBLE ALTERNATIVES TO THE USE OF METAL CANS

IV. QUALITY CONTROL

Quality inspection at regular intervals of raw materials, including fish, the cans and the water supplies is essential. Monitoring of the process is also important in quality control in order to ensure that all inputs have been correctly processed. In normal practice, it is recommended to hold back samples of product from each retort batch for incubation tests. These tests should be made routinely in order to confirm that processing has been satisfactory.