Precautions for the sterilization of canned food by the sterilizer

The following points should be paid attention to when using the sterilization pot to sterilize the cans:

1. In order to avoid the reproduction of microorganisms, the time between sealing and sterilization of cans should not exceed 1h.

2. Before sterilization, the sterilization operator shall check whether the initial temperature of the can meets the temperature of the sterilization process regulations. If it meets the requirements, it will be sterilized normally; if it does not meet the requirements, the can should be heated to the specified temperature first, and then preheated for 5 minutes before sterilization.

3. When sterilizing, heat-sensitive indicator paper should be placed on the sterilization cage to avoid confusion between sterilized and unsterilized cans.

4. During the sterilization process using the sterilization pot, if there is a power outage, steam shutdown or accident, the sterilization can be suspended and handled in time. After the accident is resolved, continue to sterilize or cool down and re-sterilize as required by the correction procedure.

5. The sterilized cans should be quickly cooled to the temperature of 40℃ in the can and then cooled naturally.

6. During the entire sterilization process of the sterilization pot, the sterilization operators are required to operate in strict accordance with the sterilization process regulations, carefully observe whether the temperature on the mercury thermometer, the automatic recorder, and the control screen are consistent, and fill in carefully; the CCP monitoring record of the canned sterilization operation.

7. After the sterilization is completed, the canned food is put in the standing room and placed in a standing room for a record, and the standing time is not less than 8h, and fill in carefully; the canned food is standing record.