{
"sop_number": "409.03.10",
"old_code": "IVM01-0010",
"title": "Canning Plant Operations",
"division": "Executive Division (Georgia Correctional Industries - Food and Farm Services)",
"topic_area": "409 Policy-GCI Facility Farms",
"effective_date": "2022-08-02",
"summary": "This policy establishes procedures for the Georgia Department of Corrections canning facility at Rogers State Prison to produce safe, high-quality canned food products that comply with USDA, FDA, and state regulations. The policy applies to all personnel involved in cannery operations and specifies detailed processing procedures for vegetables including carrots, collards, kale, and turnips, covering receiving, washing, processing, filling, sealing, retort processing, cooling, and storage requirements.",
"key_topics": [
"Canning operations",
"food processing",
"cannery procedures",
"product quality control",
"USDA compliance",
"thermal processing",
"retort processing",
"food safety",
"vegetable canning",
"steam sanitizer",
"can sealing",
"blanching",
"food production",
"Georgia Correctional Industries"
],
"cross_references": [],
"content": "|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|\n|**Policy Number:** 409.03.10|**Effective Date:** 08/02/2022|**Page Number:** 1 of 24|\n|**Authority:**
Commissioner
|**Originating Division:**
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|**Access Listing:**
Level I: All Access|\n\n\n\n**I.** **Introduction and Summary:**\n\nTo provide guidelines to ensure consistent adherence to procedures designed to enable\nthe canning facility to produce top-quality merchandise which will meet the official\nguidelines of the United States Department of Agriculture (USDA) Food and Drug\nAdministration, State of Georgia Department of Agriculture, National Canner's\nAssociation, and other Federal, State, and local laws, rules, regulations, and directives\nas may be required to provide nutritionally sound, aesthetically pleasing, and sanitarily\nprepared products. This policy is applicable to the Food and Farm Services\nSubdivision Cannery at Rogers State Prison.\n\n\n**II.** **Authority:**\n\nA. O.C.G.A.\u00a7\u00a7 40-7-1.02, 40-7-1.07, 40-7-1.09, and 40-7-1.13;\n\nB. Code of Federal Regulations, Food and Drugs: 108.25, 108.35, 113.2, 113.5,\n\n113.10, 113.40, 114.3, 114.5, 114.10, 114.80, 114.83 (Thermal Processes for LowAcid Food in Metal Containers), and 9CFR, Part 318; and\n\nC. ACA Standards: 5-ACI-5C-12 and 4-ALDF-4A-14.\n\n**III.** **Definitions:**\n\nA. I.T. - Initial Temperature.\n\nB. \uf0b0 F - Degrees Fahrenheit.\n\n**IV.** **Statement of Policy and Applicable Procedures:**\n\nA. Canning Plant Operations:\n\n\n1. The Canning Plant Operations function under the general direction of the State\n\nFarm Administrator. Production goals are set cooperatively by the State Farm\nAdministrator, State Food Service Administrator and the Food and Farm\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|\n|**Policy Number:** 409.03.10|**Effective Date:** 08/02/2022|**Page Number:** 2 of 24|\n|**Authority:**
Commissioner
|**Originating Division:**
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|**Access Listing:**
Level I: All Access|\n\n\n\nServices Manager in context of the demands of the Food Service Master Menu\nneeds. The Food and Farm Services Information Resources Manager will assist\nCanning Plant personnel in matters relating to quality control and overall\nconsistency of canned products.\n\n2. Product received and/or processed through Georgia Department of Corrections\n\nFood Canning Plant shall at a minimum receive the proper care processing as\noutlined herein.\n\n3. Product received will be inspected for quality prior to receipt. Only those\n\nproducts considered to be of quality acceptable for cannery processing in\naccordance with applicable regulations will be received, and all others refused.\n\n4. Product received will be accurately weighed upon receipt. It will be the\n\nresponsibility of the Canning Plant Supervisor or designated personnel to\nensure that excessive amounts of dirt, stones, and other foreign matter are not\nincluded in the recorded weight.\n\na. Weight of each product received is recorded on the Daily Production\n\nReport.\n\nB. Processing:\n\n\n1. CARROTS - Processing of product from receiving to canning is conducted\n\nunder the specific following procedures.\n\na. Mechanical carrot topper is used to cut the tops off the carrots. The carrots\n\nare dumped from farm trucks into the hopper outside the plant. A conveyor\nbelt moves them to a brush washer, where dirt, rocks, and other large debris\nare removed. Another conveyor belt moves the carrots through the wall\ninto the plant. They roll through a drum washer, where a high-pressure\nwater spray cleans the exterior surface.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|\n|**Policy Number:** 409.03.10|**Effective Date:** 08/02/2022|**Page Number:** 3 of 24|\n|**Authority:**
Commissioner
|**Originating Division:**
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|**Access Listing:**
Level I: All Access|\n\n\n\nb. Next the carrots are conveyed into the abrasive peeler. This process lasts\n\nabout 1.5 minutes and causes the peel to come off. The carrots exit the\npeeler and pass-through high-pressure water spray.\n\nc. Product is conveyed through both a high-pressure drum washer and a high\npressure brush washer, completing the cleaning of the product\u2019s exterior\nsurface.\n\nd. Product moves into the dicer and carrots are cut into pieces approximately\n\n\u00bd\" x \u00bd\" x 1\".\n\ne. Product moves down the inspection line where offender labor is used to\n\nremove any debris or sub-standard pieces of product.\n\nf. Product is blanched for 1.5 minutes at 180 \uf0b0 F.\n\ng. Product moves to filler. Cans are conveyed through steam sanitizer and into\n\nthe filler. The filler places the proper amount of product into the can and\ntops it with water. One (1) can per hour must be checked for fill weight.\nThe minimum weight for carrots is 68 oz., but not to exceed 72 oz.\n\nh. Cans move through exhauster for approximately 4.5 minutes. The\n\nexhauster temperature is 215 \uf0b0 F.\n\ni. Cans travel through Angelus seamer where lids are applied, and cans are\n\nsealed. Cans are manually stacked in baskets for loading into retorts. The\nfirst can from each retort is checked for initial temperature and I.T. is\nrecorded. Minimum I.T. is 140 \uf0b0 F.\n\nj. Retorts are loaded, closed, and locked. Carrots are processed for 31 minutes\n\nat 250 \uf0b0 F.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|\n|**Policy Number:** 409.03.10|**Effective Date:** 08/02/2022|**Page Number:** 4 of 24|\n|**Authority:**
Commissioner
|**Originating Division:**
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|**Access Listing:**
Level I: All Access|\n\n\n\nk. At the end of the retort process baskets are offloaded into a can dumper and\n\ndumped into a cooling canal. The product temperature is reduced to\nbetween 100 \uf0b0 F and 105 \uf0b0 F.\n\nl. Offender labor is used to case and palletize products. Each pallet is stamped\n\nwith the product name and date of production. Finished pallets are stored\nin the warehouse awaiting shipment to Food Distribution Unit.\n\n2. COLLARDS, KALE, AND TURNIPS - Processing of product from receiving\n\nto canning is conducted under the specific following procedures.\n\na. The greens are unloaded from trucks into the sand reel outside the plant.\n\nDirt and debris fall from the greens through the bottom of the reel.\n\nb. Greens pass through a washer that has liquid soap added to the water. Then\n\nthey are conveyed into the plant where they pass through the drum washer,\nremoving all soap residue.\n\nc. Greens move through paddle washer and underneath high-pressure spray.\n\nd. Greens are tumbled through a second drum washer. This is the final wash\n\nprocedure.\n\ne. Greens are blanched for 3 minutes at 212 \uf0b0 F.\n\nf. Greens are run through cutters and are cut into pieces 1/4 inch or larger.\n\ng. Product moves to filler. Cans are conveyed through steam sanitizer and into\n\nfiller. Filler places proper amount of product into can and tops it with water.\nOne (1) can per hour must be checked for fill weight. The minimum weight\nfor greens is 62 oz., but not to exceed 66 oz.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|\n|**Policy Number:** 409.03.10|**Effective Date:** 08/02/2022|**Page Number:** 5 of 24|\n|**Authority:**
Commissioner
|**Originating Division:**
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|**Access Listing:**
Level I: All Access|\n\n\n\nh. Cans move through exhauster for approximately 4.5 minutes. Exhauster\n\ntemperature is 215 \uf0b0 F.\n\ni. Cans travel through can scrubber to remove excess product from open end\n\nof can. Cans shall be examined periodically throughout the day to ensure\nthat the top edge of can is clean before exiting sealer.\n\nj. Cans travel through Angelus seamer where lids are applied, and cans are\n\nsealed. Cans are manually stacked in baskets for loading into retorts. The\nfirst can from each retort is checked for initial temperature and I.T. is\nrecorded. Minimum I.T. is 160 \uf0b0 F.\n\nk. Retorts are loaded, closed, and locked. Greens are processed for 87 minutes\n\nat 250 \uf0b0 F.\n\nl. At the end of retort process baskets are off loaded into can dumper and\n\ndumped into cooling canal. Product temperature is reduced to between\n100 \uf0b0 F and 105 \uf0b0 F.\n\nm. Offender labor is used to case and palletize product. Each pallet is stamped\n\nwith product name and date of production. Finished pallets are stored in\nwarehouse awaiting shipment to Food Distribution Unit.\n\n3. TURNIP ROOTS - Processing of product from receiving to canning is\n\nconducted under the specific following procedures:\n\na. Offender labor is used to cut the tops off the turnip roots. The turnip roots\n\nare dumped from farm trucks into the hopper outside the plant. A conveyor\nbelt moves them to a brush washer, where dirt, rocks and other large debris\nis removed. Another conveyor belt moves the turnip roots through the wall\ninto the plant. They roll through a drum washer, where a high-pressure\nwater spray cleans the exterior surface.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|\n|**Policy Number:** 409.03.10|**Effective Date:** 08/02/2022|**Page Number:** 6 of 24|\n|**Authority:**
Commissioner
|**Originating Division:**
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|**Access Listing:**
Level I: All Access|\n\n\n\nb. Next the turnip roots are conveyed into the abrasive peeler. This bath lasts\n\nabout 1.5 minutes and causes the peel to come off. The turnip roots exit the\npeeler and pass through a high-pressure water spray.\n\nc. Product is conveyed through both a high-pressure drum washer and a high\npressure brush washer, completing the cleaning of the product exterior\nsurface.\n\nd. Product moves into the dicer and turnip roots are cut into pieces\n\napproximately \u00bd\" x \u00bd\" x 1\".\n\ne. Product moves down the inspection line where offender labor is used to\n\nremove any debris or sub-standard pieces of product.\n\nf. Product is blanched for 1.5 minutes at 180 \uf0b0 F.\n\n\ng. Product moves to filler. Cans are conveyed through steam sanitizer and into\n\nfiller. Filler places proper amount of product into can and tops it with water.\nOne (1) can per hour must be checked for fill weight. The minimum weight\nfor Turnip Roots is 66 oz., but not to exceed 72 oz.\n\nh. Cans move through exhauster for approximately 4.5 minutes. Exhauster\n\ntemperature is 215 \uf0b0 F.\n\ni. Cans travel through Angelus seamer where lids are applied, and cans are\n\nsealed. Cans are manually stacked in baskets for loading into retorts. The\nfirst can from each retort is checked for initial temperature and I.T. is\nrecorded. Minimum I.T. is 140 \uf0b0 F.\n\nj. Retorts are loaded, closed, and locked. Turnip roots are processed for 26\n\nminutes at 250 \uf0b0 F.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|\n|**Policy Number:** 409.03.10|**Effective Date:** 08/02/2022|**Page Number:** 7 of 24|\n|**Authority:**
Commissioner
|**Originating Division:**
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|**Access Listing:**
Level I: All Access|\n\n\n\nk. At the end of retort process, baskets are off loaded into can dumper and\n\ndumped into cooling canal. Product temperature is reduced to between\n100 \uf0b0 F and 105 \uf0b0 F.\n\nl. Offender labor is used to case and palletize product. Each pallet is stamped\n\nwith product name and date of production. Finished pallets are stored in\nwarehouse awaiting shipment to Food Distribution Unit.\n\n4. ENGLISH PEAS - Processing of product from receiving to canning is\n\nconducted under the specific following procedures:\n\na. Peas are removed from field in grain trucks and transported to the Canning\n\nPlant.\n\nb. Peas are run through two shakers and a blower before entering a large\n\nstorage hopper.\n\nc. Peas are stored overnight in a large hopper, chilled with cold water that is\n\ncirculated through the cooling canal chiller.\n\nd. Peas move by conveyor to the floatation machine. This device is filled with\n\nwater which has liquid soap and floatation oil added to it. Whole,\nundamaged peas are floated out the top and continue through the\nprocessing line. Peas with broken skins or other damage sink and are\ndeposited in the drain system. Peas pass through one stainless steel wire\ndrum washer which removes soap and flotation oil from the surface of the\npeas.\n\ne. Product moves down the inspection line where offender labor is used to\n\nremove any debris or sub-standard pieces of product.\n\nf. Product is blanched for 1.5 minutes at 180 \uf0b0 F.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|\n|**Policy Number:** 409.03.10|**Effective Date:** 08/02/2022|**Page Number:** 8 of 24|\n|**Authority:**
Commissioner
|**Originating Division:**
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|**Access Listing:**
Level I: All Access|\n\n\n\ng. Product moves to filler. Cans are conveyed through steam sanitizer and into\n\nfiller. Filler places proper amount of product into can and tops it with water.\nOne (1) can per hour must be checked for fill weight. The minimum weight\nfor English peas is 68 oz., but not to exceed 72 oz.\n\nh. Cans move through exhauster for approximately 4.5 minutes. Exhauster\n\ntemperature is 215 \uf0b0 F.\n\ni. Cans travel through Angelus seamer where lids are applied, and cans are\n\nsealed. Cans are manually stacked in baskets for loading into retorts. The\nfirst can from each retort is checked for initial temperature and I.T. is\nrecorded. Minimum I.T. is 140 \uf0b0 F.\n\nj. Retorts are loaded, closed, and locked. Peas are processed for 21 minutes\n\nat 250 \uf0b0 F.\n\nk. At the end of retort process baskets are off loaded into can dumper and\n\ndumped into cooling canal. Product temperature is reduced to between\n100 \uf0b0 F and 105 \uf0b0 F.\n\nl. Offender labor is used to case and palletize product. Each pallet is stamped\n\nwith product name and date of production. Finished pallets are stored in\nwarehouse awaiting shipment to Food Distribution Unit.\n\n5. IRISH POTATOES - Processing of product from receiving to canning is\n\nconducted under the specific following procedures:\n\n\na. Potatoes are dumped from farm trucks into the hopper outside the plant. A\n\nconveyor belt moves them to a brush washer, where dirt, rocks and other\nlarge debris is removed. Another conveyor belt moves the potatoes through\nthe wall into the plant. They roll through a drum washer where a highpressure water spray cleans the exterior surface.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|\n|**Policy Number:** 409.03.10|**Effective Date:** 08/02/2022|**Page Number:** 9 of 24|\n|**Authority:**
Commissioner
|**Originating Division:**
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|**Access Listing:**
Level I: All Access|\n\n\n\nb. Next the potatoes are conveyed into the abrasive peeler. This bath lasts\n\nabout 1.5 minutes and causes the peel to come off. The potatoes exit the\npeeler and pass through a high-pressure water spray.\n\nc. Product is conveyed through both a high-pressure drum washer and a high\npressure brush washer, completing the cleaning of the product exterior\nsurface.\n\nd. Product moves into the dicer and potatoes are cut into pieces approximately\n\n\u00bd\" x \u00bd\" x 1\".\n\ne. Product moves down the inspection line where offender labor is used to\n\nremove any debris or sub-standard pieces of product.\n\nf. Product is blanched for 1.5 minutes at 180 \uf0b0 F.\n\n\ng. Product moves to filler. Cans are conveyed through steam sanitizer and into\n\nfiller. Filler places proper amount of product into can and tops it with water.\nOne (1) can per hour must be checked for fill weight. The minimum weight\nfor Irish potatoes is 78 oz., but not to exceed 85 oz.\n\nh. Cans move through exhauster for approximately 4.5 minutes. Exhauster\n\ntemperature is 215 \uf0b0 F.\n\ni. Cans travel through Angelus seamer where lids are applied, and cans are\n\nsealed. Cans are manually stacked in baskets for loading into retorts. The\nfirst can from each retort is checked for initial temperature and I.T. is\nrecorded. Minimum I.T. is 140 \uf0b0 F.\n\nj. Retorts are loaded, closed, and locked. Product is processed for 37 minutes\n\nat 250 \uf0b0 F.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|\n|**Policy Number:** 409.03.10|**Effective Date:** 08/02/2022|**Page Number:** 10 of 24|\n|**Authority:**
Commissioner
|**Originating Division:**
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|**Access Listing:**
Level I: All Access|\n\n\n\nk. At the end of retort process baskets are off loaded into can dumper and\n\ndumped into cooling canal. Product temperature is reduced to between\n100 \uf0b0 F and 105 \uf0b0 F.\n\nl. Offender labor is used to case and palletize product. Each pallet is stamped\n\nwith product name and date of production. Finished pallets are stored in\nwarehouse awaiting shipment to Food Distribution Unit.\n\n6. SQUASH - Processing of product from receiving to canning is conducted\n\nunder the specific following procedures:\n\n\na. Offender labor is used to cut ends from squash. Product is then stored in\n\nwalk-in cooler.\n\nb. Product is unloaded into chain conveyor at end of abrasive peeler,\n\nbypassing peeler.\n\nc. Product is conveyed through both a high-pressure drum washer and a high\npressure brush washer, completing the cleaning of the product exterior\nsurface.\n\nd. Product moves into the dicer and squash are cut into pieces approximately\n\n\u00bd\" x \u00bd\" x 1\".\n\ne. Product moves down the inspection line where offender labor is used to\n\nremove any debris or sub-standard pieces of product.\n\nf. Product is blanched for 1.5 minutes at 180 \uf0b0 F.\n\n\ng. Product moves to filler. Cans are conveyed through steam sanitizer and into\n\nfiller. Filler places proper amount of product into can and tops it with water.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|\n|**Policy Number:** 409.03.10|**Effective Date:** 08/02/2022|**Page Number:** 11 of 24|\n|**Authority:**
Commissioner
|**Originating Division:**
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|**Access Listing:**
Level I: All Access|\n\n\n\nOne (1) can per hour must be checked for fill weight. The minimum weight\nfor squash is 55 oz., but not to exceed 85 oz.\n\nh. Cans move through exhauster for approximately 4.5 minutes. Exhauster\n\ntemperature is 215 \uf0b0 F.\n\ni. Cans travel through Angelus seamer where lids are applied, and cans are\n\nsealed. Cans are manually stacked in baskets for loading into retorts. The\nfirst can from each retort is checked for initial temperature and I.T. is\nrecorded. Minimum I.T. is 140 \uf0b0 F.\n\nj. Retorts are loaded, closed, and locked. Squash is processed for 36 minutes\n\nat 250 \uf0b0 F.\n\nk. At the end of retort process, baskets are off loaded into can dumper and\n\ndumped into cooling canal. Product temperature is reduced to between\n100 \uf0b0 F and 105 \uf0b0 F.\n\nl. Offender labor is used to case and palletize product. Each pallet is stamped\n\nwith product name and date of production. Finished pallets are stored in\nwarehouse awaiting shipment to Food Distribution Unit.\n\n7. SWEET POTATOES - Processing of product from receiving to canning is\n\nconducted under the specific following procedures:\n\n\na. Sweet Potatoes are dumped from farm trucks into the hopper outside the\n\nplant. A conveyor belt moves them to a brush washer, where dirt, rocks and\nother large debris is removed. Another conveyor belt moves the sweet\npotatoes through the wall into the plant. +They roll through a drum washer,\nwhere a high-pressure water spray cleans the exterior surface.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|\n|**Policy Number:** 409.03.10|**Effective Date:** 08/02/2022|**Page Number:** 12 of 24|\n|**Authority:**
Commissioner
|**Originating Division:**
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|**Access Listing:**
Level I: All Access|\n\n\n\nb. Next the sweet potatoes are conveyed into the abrasive peeler. The sweet\n\npotatoes exit the peeler and pass-through high-pressure water spray.\n\nc. Product is conveyed through both a high-pressure drum washer and a high\npressure brush washer, completing the cleaning of the product exterior\nsurface.\n\nd. Product moves into the dicer and sweet potatoes are cut into pieces\n\napproximately \u00bd\" x \u00bd\" x 1\".\n\ne. Product moves down the inspection line where offender labor is used to\n\nremove any debris or sub-standard pieces of product.\n\nf. Product is blanched for 1.5 minutes at 180 \uf0b0 F.\n\n\ng. Product moves to filler. Cans are conveyed through steam sanitizer and into\n\nfiller. Filler places proper amount of product into can and tops it with water.\nOne (1) can per hour must be checked for fill weight. The minimum weight\nfor sweet potatoes is 78 oz., but not to exceed 85 oz.\n\nh. Cans move through exhauster for approximately 4.5 minutes. Exhauster\n\ntemperature is 215 \uf0b0 F.\n\ni. Cans travel through Angelus seamer where lids are applied, and cans are\n\nsealed. Cans are manually stacked in baskets for loading into retorts. The\nfirst can from each retort is checked for initial temperature and I.T. is\nrecorded. Minimum I.T. is 140 \uf0b0 F.\n\nj. Retorts are loaded, closed, and locked. Sweet Potatoes are processed for 35\n\nminutes at 250 \uf0b0 F.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|\n|**Policy Number:** 409.03.10|**Effective Date:** 08/02/2022|**Page Number:** 13 of 24|\n|**Authority:**
Commissioner
|**Originating Division:**
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|**Access Listing:**
Level I: All Access|\n\n\n\nk. At the end of retort process, baskets are off loaded into can dumper and\n\ndumped into cooling canal. Product temperature is reduced to between\n100 \uf0b0 F and 105 \uf0b0 F.\n\nl. Offender labor is used to case and palletize product. Each pallet is stamped\n\nwith product name and date of production. Finished pallets are stored in\nwarehouse awaiting shipment to Food Distribution Unit.\n\n8. BEETS - Processing of product from receiving to canning is conducted under\n\nthe specific following procedures.\n\n\na. Offender labor is used to cut the tops and roots from the beets. The beets\n\nare dumped from farm trucks into the hopper outside the plant. A conveyor\nbelt moves them to a brush washer, where dirt, rocks and other large debris\nis removed. Another conveyor belt moves the beets through the wall into\nthe plant. They roll through a drum washer, where a high-pressure water\nspray cleans the exterior surface.\n\nb. Next the beets are conveyed into the abrasive peeler. This bath lasts about\n\n1.5 minutes and causes the peel to come off. The beets exit the peeler and\npass through a high-pressure water spray.\n\nc. Product is conveyed through both a high-pressure drum washer and a high\npressure brush washer, completing the cleaning of the product exterior\nsurface.\n\nd. Product moves into the dicer and beets are cut into pieces approximately\n\n\u00bd\" x \u00bd\" x 1\".\n\ne. Product moves down the inspection line where offender labor is used to\n\nremove any debris or sub-standard pieces of product.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|\n|**Policy Number:** 409.03.10|**Effective Date:** 08/02/2022|**Page Number:** 14 of 24|\n|**Authority:**
Commissioner
|**Originating Division:**
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|**Access Listing:**
Level I: All Access|\n\n\n\nf. Product is blanched for 1.5 minutes at 180 \uf0b0 F.\n\n\ng. Product moves to filler. Cans are conveyed through steam sanitizer and into\n\nfiller. Filler places proper amount of product into can and tops it with water.\nOne (1) can per hour must be checked for fill weight. The minimum weight\nfor beets is 68 oz., but not to exceed 72 oz.\n\nh. Cans move through exhauster for approximately 4.5 minutes. Exhauster\n\ntemperature is 215 \uf0b0 F.\n\ni. Cans travel through Angelus seamer where lids are applied, and cans are\n\nsealed. Cans are manually stacked in baskets for loading into retorts. The\nfirst can from each retort is checked for initial temperature and I.T. is\nrecorded. Minimum I.T. is 140 \uf0b0 F.\n\nj. Retorts are loaded, closed, and locked. Beets are processed for 32 minutes\n\nat 250 \uf0b0 F.\n\nk. At the end of retort process, baskets are off loaded into can dumper and\n\ndumped into cooling canal. Product temperature is reduced to between\n100 \uf0b0 F and 105 \uf0b0 F.\n\nl. Offender labor is used to case and palletize product. Each pallet is stamped\n\nwith product name and date of production. Finished pallets are stored in\nwarehouse awaiting shipment to Food Distribution Unit.\n\n9. DRY FIELD PEAS - Processing of product from receiving to drying is\n\nconducted under the specific following procedures:\n\n\na. Storage: Upon harvest of the peas, they are to be dried at the Rogers State\n\nPrison grain drying facility within 6 hours of harvest. The peas should be\ndried down to 13% or below. Dried peas will be stored in the grain bin\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|\n|**Policy Number:** 409.03.10|**Effective Date:** 08/02/2022|**Page Number:** 15 of 24|\n|**Authority:**
Commissioner
|**Originating Division:**
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|**Access Listing:**
Level I: All Access|\n\n\n\nclosest to the cleaning facility and monitored closely for insect problems.\nThe peas must be gassed every thirty days with an approved fumigant (i.e.,\nlabeled for use on food products).\n\nb. Cleaning/Bagging: The cleaning and bagging of the peas shall be done by\n\nthe Canning Plant Supervisor utilizing offender labor.\n\nc. The gravity table will be monitored closely, when in use, by a trained staff\n\nmember to ensure the highest quality product. The supervisor shall make\nadjustments as necessary to reduce the amount of rocks, splits, hulls, and\nother debris in the finished product.\n\nd. The bagger will be monitored closely by a staff member to ensure that bags\n\nare properly filled and stitched. The scales on the bagger will be checked\non a quarterly basis by taking a bag of peas and weighing them on certified\nscales and verifying the weights.\n\ne. Sanitation: The pea building and areas surrounding it should be cleaned\n\nthoroughly at the end of each run to minimize the risk of infestation by\ninsects and rodents.\n\nf. The bagged peas shall remain in the Rogers State Prison pea building no\n\nlonger than 14 days after the completion of the processing.\n\ng. The peas should be stacked six bags per layer and twelve layers high on\n\nlined pallets and shipped to the Food Distribution Unit for prolonged\nstorage where suitable warehouse space is available.\n\nD. Quality Assurance:\n\n\n1. All equipment is cleaned daily or at any time specified by plant supervisor.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|\n|**Policy Number:** 409.03.10|**Effective Date:** 08/02/2022|**Page Number:** 16 of 24|\n|**Authority:**
Commissioner
|**Originating Division:**
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|**Access Listing:**
Level I: All Access|\n\n\n\n2. Fill weight is checked at filler every hour. Fill weight log is maintained.\n\n\n3. Blanche temperature is maintained at 180 \uf0b0 F. Exhauster temperature is\n\nmaintained at 215 \uf0b0 F.\n\n4. All process information must be entered on Daily Process Record Form for\n\nStill Retorts.\n\n5. Visual can seam inspection must be performed every four (4) hours. Results\n\nare entered on Visual Seam Inspection Report.\n\n6. Manual can seam tear-down inspection must be performed every four (4)\n\nhours. Results are entered on Seam Inspection Report.\n\n7. Supervisors should closely monitor all areas where handling could contribute\n\nto damage of can (i.e., loading baskets, dumper, and boxing area.) Emphasis\nwill be placed on prevention of damage to the seams of cans as a result of\nhandling.\n\n8. Cans will be visually inspected prior to boxing; damaged cans are to be\n\nremoved at this time.\n\n9. Product spoilage shall not exceed 3% of total production for each product.\n\nE. Production Control:\n\n\n1. All cans will be emboss-coded by the Closer Code Process as follows:\n\n\na. Line 1: Product Name:\n\n\n1) BEETS - Indicates Beets;\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|\n|**Policy Number:** 409.03.10|**Effective Date:** 08/02/2022|**Page Number:** 17 of 24|\n|**Authority:**
Commissioner
|**Originating Division:**
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|**Access Listing:**
Level I: All Access|\n\n\n2) CARRT - Indicates Carrots;\n\n\n3) COLLS - Indicates Collards;\n\n\n4) EPEAS - Indicates English Peas;\n\n5) KALE - Indicates Kale;\n\n6) IRPOT - Indicates Irish Potatoes;\n\n7) SQUAH - Indicates Squash;\n\n\n8) SPOTS - Indicates Sweet Potatoes;\n\n\n9) TUGRN - Indicates Turnip Greens; and\n\n\n\n\n\n10) TURTS - Indicates Turnip Roots.\n\nb. Line 2: Shift:\n\n\n1) Crops which require running multiple shifts are denoted on the second\n\nline (i.e., 1 [st] Shift, 2 [nd] Shift).\n\nc. Line 3: Lot Number:\n\n\n1) Lot numbers begin on the first day of canning with zero (0) and end\n\nwhen the canning of the crop has been completed (Each crop canned\nhas a beginning lot number of zero (0)).\n\n2. A production Control Record will be prepared daily and maintained on file for\n\ninspection and/or review for all products processed and/or prepared.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|\n|**Policy Number:** 409.03.10|**Effective Date:** 08/02/2022|**Page Number:** 18 of 24|\n|**Authority:**
Commissioner
|**Originating Division:**
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|**Access Listing:**
Level I: All Access|\n\n\n\n3. Each batch of separate product prepared shall have a random cutting sample\n\nmade to ascertain that the predetermined standards are met. The random\nsample will not be less than two (2) cans nor more than one percent per\nthousand cans processed. Immediate corrective action shall be taken when the\nproduct is found not to meet established standards. When the product can be\nrecycled and processed in a manner to recoup possible losses, such action shall\nbe taken without hesitation.\n\n4. Product is under visual inspection during all phases of processing procedure.\n\nIf irregularity is noted at any time, product is removed, or process is halted\nuntil problem is determined and correction(s) made.\n\n5. At intervals of every 4 to 6 hours, complete seam/seal inspections are\n\nconducted. Taking a can at random from the processing line, the top is cut out,\nthe seam is torn apart, measured with a micrometer, and findings are logged.\nIf any deviation from requirement is noted, the sealer in use is shut down until\nthe problem is corrected by equipment servicemen. Two sealers must always\nbe available for use, and alternate sealer is used, with inspections conducted as\noutlined. In addition to the complete seam/seal inspections, visual seam/seal\ninspections are conducted approximately twice hourly.\n\n6. When product is being processed in retorts, a cooking chart is automatically\n\nrecorded, detailing cooking temperatures, length of processing, etc. These\nrecords are kept on file for five years.\n\nF. Sanitation:\n\n\n1. Personnel:\n\n\na. Offenders involved in handling of food must have a current valid Health\n\nCertificate, certifying that they are free from communicable diseases.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|\n|**Policy Number:** 409.03.10|**Effective Date:** 08/02/2022|**Page Number:** 19 of 24|\n|**Authority:**
Commissioner
|**Originating Division:**
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|**Access Listing:**
Level I: All Access|\n\n\n\nb. Offenders who come in contact with food are required to wear clean outer\n\ngarments, head coverings, food handling gloves and aprons when food is\nbeing handled.\n\nc. Thorough hand washing is required of all offenders and personnel when\n\nbeginning shift, following handling of any possibly contaminated surfaces,\nand use of toilet.\n\n2. Facility:\n\n\na. Floor of processing area is made of concrete, which is a nonporous surface.\n\nb. Thorough cleaning of floors and work surfaces with soap and water is\n\nperformed at the end of each processing day.\n\nc. All machinery and equipment used in connection with processing is broken\n\ndown as far as possible, cleaned, and sterilized, if applicable, at the end of\nprocessing day.\n\nd. Floors are continually swept using a dry cleanup process, to remove any\n\npossible contaminants and/or pieces of product.\n\ne. Storage areas are kept free of trash and debris, with contents stored neatly.\n\nf. Outside areas of facility are well drained, clean, and clear of debris.\n\n\ng. Lavatory facilities with adequate hot and cold running water, soap, and\n\npaper towels are available for use by offenders and institutional personnel\nin maintaining proper cleanliness.\n\nh. Utensils and equipment are constructed of noncorrosive materials which\n\nwill not adversely affect product by chemical action or physical contact.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|\n|**Policy Number:** 409.03.10|**Effective Date:** 08/02/2022|**Page Number:** 20 of 24|\n|**Authority:**
Commissioner
|**Originating Division:**
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|**Access Listing:**
Level I: All Access|\n\n\n\ni. Regular monthly inspections are conducted by Senior Institutional\n\nSanitarian to monitor general sanitation practices and determine possible\noccupational health hazards.\n\nG. Safety:\n\n\n1. All equipment is maintained in accordance with Georgia Department of\n\nCorrections and the Occupational Safety and Health Act regulations.\n\n2. Offenders are thoroughly instructed on all aspects of safety before being\n\nallowed to initially enter work area. This includes operation of equipment;\nlocation of hot water pipes and other hazards; instruction concerning keeping\nhands away from moving conveyors, etc., proper methods of handling cooking\nvessels of extreme temperatures; proper use of knives and other sharp objects;\nnecessary care to prevent slipping on wet floor, and any other precautions and\ninstructions as may be necessary.\n\n3. Weekly Safety meetings pertaining to work area specific topics will be\n\nmandatory. A copy of the meeting minutes including a list of attendees should\nbe maintained on site for a period of two (2) years.\n\n4. It will be the responsibility of all farm staff to monitor farm operations daily to\n\nensure the safety of both the staff and offenders assigned to this work area.\n\nH. Security:\n\n\n1. When use of knives by offenders are necessary, issue is made by offender name\n\nand number, and is checked off when task is completed, and knives are turned\nin. When not in use, knives shall always be secured under lock and key, in\naccordance with departmental and institutional security regulations.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|\n|**Policy Number:** 409.03.10|**Effective Date:** 08/02/2022|**Page Number:** 21 of 24|\n|**Authority:**
Commissioner
|**Originating Division:**
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|**Access Listing:**
Level I: All Access|\n\n\n\n2. When tasks are performed by offenders which require the use of knives, close\n\nsupervision and constant monitoring is maintained by correctional officers and\nsupervisors.\n\n3. Offenders are transported to and from the canning facility and supervised on\n\nthe job by correctional officers.\n\n4. When not in operation, facilities are secured to prevent unauthorized entry.\n\n\nI. Record Keeping: Production records are maintained on a Daily Production Log.\n\nThe product is tracked from the time it is received from the field as raw product to\nprocessing, canning, and putting in cases as finished product. The condition of\nproduct, quantity, weight, etc., is noted. Data is compiled into report form and\nsubmitted on a weekly basis to institutional farm manager.\n\n\nJ. Closing Inspection:\n\n\n1. Examination and Cleaning of Empty Containers:\n\n\na. Empty containers and closures shall be evaluated by the establishment to\n\nensure that they are clean and free of structural defects and damage that\nmay affect product or container integrity. Such examination should be\nbased upon a statistical sampling plan.\n\nb. All empty containers and closures shall be stored, handled, and conveyed\n\nin such a manner that will prevent soiling and damage that could affect the\nhermetic condition of the sealed container.\n\nc. Just before filling, rigid containers shall be cleaned to prevent\n\nincorporation of foreign matter into the finished product.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|\n|**Policy Number:** 409.03.10|**Effective Date:** 08/02/2022|**Page Number:** 22 of 24|\n|**Authority:**
Commissioner
|**Originating Division:**
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|**Access Listing:**
Level I: All Access|\n\n\n\n2. Closure Examinations for Rigid Containers:\n\n\na. Visual Examination: A closure technician shall visually examine the\n\ndouble seams formed by each closing machine head. When seam defects\n(i.e., cutovers, sharpness, knocked down flanges, false seams, droops) are\nobserved, necessary corrective actions, such as adjusting or repairing the\nclosing machine, shall be taken. In addition to the double seams, the entire\ncontainer shall be examined for product leakage or obvious defects. A\nvisual examination shall be performed on at least one container from each\nclosing machine head, and the observations, along with any corrective\nactions, shall be recorded. Visual examinations shall be conducted with a\nfrequency that is enough to ensure proper closure and should be conducted\nat least every 30 minutes of continuous closing machine operation.\nAdditional visual examination shall be made by the closing technician at\nthe beginning of production, immediately following every jam in the\nclosing machine, and after closing machine adjustment (including\nadjustment for changes in container size).\n\nb. Teardown Examination: Teardown examinations of double seams formed\n\nby each closing machine head shall be performed by a closure technician\nat a frequency that is enough to ensure proper closure. These examinations\nshould be made at intervals of not more than 4 hours of continuous closing\nmachine operation. At least one container from each closing head shall be\nexamined on the packer's end during each regular examination period.\nExamination results along with any necessary corrective actions, such as\nadjusting or repairing the closing machine, shall be promptly recorded by\nthe closure technician. The establishment shall have container specification\nguidelines for double seam integrity on file and available for review by\nProgram employees. A teardown examination of the can maker's end shall\nbe performed on at least one container selected from each closing machine\nduring each examination period except when teardown examinations are\nmade on incoming empty container or when, in the case of self\n\n|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|\n|**Policy Number:** 409.03.10|**Effective Date:** 08/02/2022|**Page Number:** 23 of 24|\n|**Authority:**
Commissioner
|**Originating Division:**
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|**Access Listing:**
Level I: All Access|\n\n\n\nmanufactured containers, the containers are made in the vicinity of the\nestablishment and the container plant records are made available to\nProgram employees. Additional teardown examinations on the packer's end\nshould be made at the beginning of production, immediately following\nevery jam in a closing machine, and after closing machine adjustment\n(including adjustment for a change in container size). The following\nprocedures shall be used in teardown examinations of double seams:\n\n\n1) Micrometer Measurement: For cylindrical containers, measure the\n\nfollowing dimensions at three points approximately 120 \uf0b0 apart on the\ndouble seam excluding and at least one-half inch from the side seam\njunction:\n\n\n(a) Double seam length - W;\n\n(b) Double seam length - S;\n\n(c) Body hook length - BH; and\n\n(d) Cover hook length \u2013 CH.\n\n2) Maximum and minimum values for each dimensional measurement\n\nshall be recorded by the closure technician.\n\nK. Quality Control:\n\n\n1. It will be the responsibility of the Canning Plant Manager to monitor all areas\n\nof the plant and to address quality control issues as they arise.\n\na. Staff must be acutely aware of problems arising from post processing\n\nhandling. (i.e., damage to seams, bent cans, etc.)\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|**Policy Name:** Canning Plant Operations|\n|**Policy Number:** 409.03.10|**Effective Date:** 08/02/2022|**Page Number:** 24 of 24|\n|**Authority:**
Commissioner
|**Originating Division:**
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|**Access Listing:**
Level I: All Access|\n\n\n\nb. Staff shall closely monitor boxing area and remove suspect products from\n\nboxing line.\n\nc. Plant manager should review all pertinent processing records (i.e., cooker\n\ncharts, fill weights, initial temperatures, etc.)\n\n2. Product spoilage should be maintained at a level not to exceed 3% of total\n\nannual products.\n\na. Whenever product spoilage arises, a sample of product from the same lot\n\nnumber should be pulled at random and sent to the National Food\nProcessors Association laboratory for testing.\n\nb. Based upon results of test, corrections should be made immediately to\n\nprevent future spoilage.\n\nc. Plant Manager should work closely with FDU Warehouse Manager to\n\nmonitor product quality throughout the year.\n\n**V.** **Attachments:** None.\n\n\n**VI.** **Record Retention of Forms Relevant to this Policy:** None.",
"word_count": 6538,
"powerdms_url": "https://public.powerdms.com/GADOC/documents/105482",
"url": "https://gps.press/sop-data/409.03.10/",
"attachments": []
}