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[TheronE]

Hi Everyone, 

 

I am new to canning operations and I need help with the classification of risk zones in our facility. Our process is as follows:

1. Receiving live abalone
2. Shucking, trimming, rinsing and salting the abalone
3. Scrubbing and final trimming
4. Weighing
5. Manually filling cans with abalone and potable water
6. Manual clinching of can lids (cans are passed individually through a clincher)
7. Clinched product pass through an exhaust box to create a partial vacuum
8. Manual final seaming (cans are passed individually through a manually operated seamer)
9. Retorting
10. Cooling (by just parking the retort basket in an ambient area)
11. Oiling and ink jetting
12. Final packing in to corrugated cartons
13. Ambient storage
14. Dispatch

I would appreciate any help. 

 

Thanking you for your support.