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Canned foods inspection is a critical quality control process conducted at various stages of the logistics chain. It minimizes trade risks associated with the delivery of goods that do not meet agreed specifications, incorrect quantities, or incomplete accompanying documentation for canned foods export and import operations.

Types of canned foods inspected

Canned foods encompass a broad range of products, including:

• Meat products: stew, pates, sausage products.
• Fish products: various cooking methods considered, including size assessment.
• Vegetable products: marinades such as cucumbers, beans, corn, sauces, salads.
• Dairy products: condensed milk, cheeses, cottage cheese, kefir.
• Canned fruits and berries: jams, compotes, juices, preserves.

Inspection services by CISS GROUP

CISS GROUP provides canned food inspection services for large manufacturers and international trading companies. Inspections are conducted in warehouses, intermediate storage facilities, and ports worldwide.

The production process of canned foods varies significantly depending on the raw materials and intended product use. Ensuring safety requires strict adherence to technical conditions during container manufacturing, processing, handling, storage, and distribution.

Canned foods require strict compliance with temperature regulations. A specialized transportation mode is implemented to maintain quality during delivery. Refrigerated trucks and insulated vans are used for transportation from manufacturers to consumers.

Highly trained CISS GROUP inspectors and laboratory specialists conduct inspections at every stage of the supply chain.

The main stages of checking the canned foods:

Incoming and outgoing inspection

Inspections occur during production, delivery, and storage at processing plants, warehouses, or container facilities. Inspectors visually assess storage conditions, ensuring goods remain intact, dry, and free from contamination or damage.

The safety of canned foods is maintained through adherence to Good Manufacturing Practices, including proper container processing, handling, and storage. Defective containers may lead to microbiological contamination, increasing health risks. Some defects are visible, allowing detection without destructive analysis.

Inspection includes visual assessment for damaged, wetted, or stained cartons. A proper overview requires maximum carton exposure. Damaged cartons are set aside for detailed inspection. Wet or stained cartons often indicate leakage from adjacent units, requiring further examination.

A statistically based sampling plan ensures random selection of units. All items in the lot must be accessible to obtain a representative sample. Inspectors document the sampling method, as it impacts result evaluations. Limited access must be reported immediately for further guidance.

Unacceptable defects

The following defects are classified as unacceptable:

1. Perforated external corrosion
2. Severe body denting with leakage
3. Severe double seam denting with fractures
4. Defective side seam weld (burn-through or blow-out)
5. Incomplete side seam weld
6. Open side seam weld with leakage
7. Mislocked side seam
8. Body puncture or perforation
9. Hard swell, buckle swell, or blown cans
10. Cable-cut (end plate cut-through with leakage)
11. Sharp embossed code with fractures
12. Deadhead or skidder defects
13. Incomplete double seam operation
14. Cut-over or cut-through fractures
15. Torn flange with visible holes
16. Knocked down curl or flange
17. Torn back curl
18. Score line fracture

Container cleanliness inspection before loading

Refrigerated containers undergo visual inspections for cleanliness and suitability for canned food transportation. Inspectors check internal surfaces, cooling systems, temperature sensors, door locks, hinges, and rubber seals to ensure compliance with hygiene standards.

Visual loading inspection and sampling

During loading, inspectors verify packaging, labeling, unit count per box, and gross/net weight. Cargo stowage is monitored to meet specific packaging requirements.

• Glass and metal containers: typically packed in wooden or cardboard boxes.
• Horizontal separation: cardboard or polyethylene layers used.
• Glass jars: separated by partitions to prevent breakage.
• Securing: boxes tightly packed to prevent movement during transit.

At the end of loading, inspectors seal the containers and record all data in reports accessible to clients.

CISS GROUP offers 24/7 inspection services during loading and sampling.

Laboratory analyses of the quality of the canned foods.

Quality control is conducted exclusively in accredited laboratories according to international standards. Standard quality indicators include:

• Appearance
• Taste
• Smell
• Color
• Consistency

Taste testing ensures the absence of spoilage and potential botulism pathogens.

A significant percentage (20-60%) of sterilized canned foods may contain microorganisms that can proliferate if storage conditions are violated. Bacteriological analysis is crucial to prevent spoilage.

Chemical analysis determines acidity levels and the proportion of key components such as salt, trace elements, and macronutrients. Organoleptic analysis is also available upon request during loading.

Photo and video documentation

Each inspection stage is documented through photos and videos, including timestamps. Clients receive a comprehensive photo report detailing every stage of control and inspection.

Certificates

Upon completion of the inspection, a final certificate or report is issued. Clients can verify document authenticity using a unique QR code linking to the CISS GROUP website, where digital certificates are stored.

Digital certificates include a cryptographic signature, ensuring security and authenticity. Banks often require these certificates for verifying trade integrity in letter-of-credit transactions.

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