For sure;
1-5 ppm of chlorine in the cooling tunnel (gets checked 1/batch as there isn't any introduction of material load into the water)
spice fill and packed fill weights, to ensure that we've kept it lower than our scheduled process for heat penetration; we weigh 5 that have been spiced, take the average of those, then weigh 5 stuffed and subtract the spice weight to ensure we're not too heavy
We DO NOT measure head space (i'm not sure why, they never have) and brine is right up to the top of the jars
brine and pasteurizer temperature (obvs)
This is the CFIA inspection manual--it may help with the seal integrity question now that you have switched to a machine---this might be what your boss means:
The manufacturer controls the closing equipment to ensure the integrity of the container and the hermetic seal by:
- protecting the cap/lid hopper from glass contamination
- adjusting closing equipment to avoid chipping either the finish or glass edge and forming a hermetic seal
- broken glass is removed from capping equipment and surroundings
- closure heads are adjusted based on the results of the destructive examination to ensure hermetic seal
http://www.inspectio...18?chap=9#s42c9
If your boss is used to an auto fill line, there are alot more controls....but when it's still done by hand, and it's just hot packed and sealed, there's not that much to watch for