The December pack of tuna by California canners was 20 percent greater than that for the same month the previous year, according to information released by the California Division of Fish and Game. The December pack was 178,623 standard cases, mainly yellowfin, making the total pack for the year 2,426,545 cases, 9 percent greater than 1942. Considering the 1943 annual pack by species, the pack of albacore tuna was 85 percent greater than that of 1942; bonito, 8 percent; yellowtail, 30 percent; and tuna flakes, 267 percent or approximately 3 times the 1942 pack. The pack of bluefin, on the other hand, was 38 percent less than the previous year; striped tuna declined 44 percent; yellowfin, 3 percent; and tonno style, 16 percent. The production of canned mackerel during December amounted to 113,064 standard cases as compared with 105,013 cases for December 1942. The total 1943 pack of mackerel, which amounted to 831,457 cases, was 38 percent greater than the 1942 production. 1/Standard cases of tuna represent cases of 48 7-ounce cans, while those of mackerel represent cases of 48 1-pound cans. 1,898 58,303 45,007 19,328 561,880 152,709 17.913 21,337 149.156 2,426,545 2,223,156 105,013 DECLINE IN SHRIMP CANNING IN SOUTH PREDICTED Canned shrimp is due to become relatively scarce in United States markets, not because of a shortage of shrimp but as a result of the diversion of a greater part of the catch into the fresh and frozen trade, the Office of the Coordinator of Fisheries reported January 14. On the Gulf coast, center of the shrimp industry, the pack of canned shrimp declined approximately 25 percent in 1943 as compared with the previous year, although the catch increased by about 10 percent. Representatives of the Coordinator's Office estimate the total 1943 pack of shrimp as 450,000 cases, as against 692,000 cases in 1942. As a result of a recent conference with industry leaders, they believe the trend away from canning shrimp is gaining such momentum that the 1944 pack may not exceed 200,000 to 250,000 cases. Some reasons for the change are the popularity of the fresh and frozen products, the shortage of cannery labor, and the high prices paid for fresh shrimp. A further advantage from the consumer's standpoint is the fact that while canned shrimp require ration points, fresh and frozen shrimp are unrationed. Although the immediate reasons for the decline of shrimp canning are the result of war conditions, many shrimp dealers believe that frozen peeled shrimp will be the mainstay of the post-war industry, officials of the Coordinator's Office said. Shrimp is by far the South's most important fishery product, both in poundage and value. Louisiana is the most important producer, taking about two-thirds of the total. Texas ranks second in the shrimp industry, followed by Georgia, Mississippi, Florida, Alabama, North Carolina, and South Carolina in the order named. CANNED FISH INDUSTRY ADVISORY COMMITTEE MEETS JANUARY 6 Prospects for the total catch of fish for canning in 1944 were viewed with optimism by members of the Canned Fish Industry Advisory Committee of the War Food Administration, at their first meeting in Washington, January 6 and 7, WFA announced January 10. The reason-more fishing boats are now being built and a number are being returned from military service, WFA said. It developed at the meeting that prospects for the 1944 pack depend primarily upon an adequate supply of cannery labor. The industry group emphasized that manpower in the fish and shellfish industry, as in agricultural industries, is vital to adequate production. The members pointed to the large quantities of high animal protein foods turned out by the industry annually. Food Distribution Administration officials said that plans are being formulated now by the Government and the food trade to distribute during the demobilization period any Government-held food supplies which may not be needed at the end of the war. FDA officials pointed out that civilian demand for canned fish is expected to remain high and that demands for the product on the part of the military services and liberated peoples are expected to continue strong even after hostilities cease in Europe. It was asserted that any disposition of post-war Government holdings of canned fish should be handled by a single Government agency in an orderly manner. Appointed as a special task committee of the canned fish industry to meet with Government officials and prepare further plans for the post-war period were: Howard Scott, Pacific American Fisheries, Inc., H. A. Irving, Sea Pride Packing Corp., Ltd., Francis A. Harding, With all transportation facilities loaded to the limit and with the necessity of moving the important seafood, industry committee members and WFA officials are cooperating in developing plans to avoid overly circuitous routing and to effect other transportation savings. Industry members recommended that coast-wise shipping of canned fish and seafood be resumed on a normal basis as early as possible. Appointed as a Special Transportation Task Committee of the canned fish industry to meet with Government officials were: M. L. Brenner of the Special Commodities Branch is the Government chairman of the Committee. CANNED MACKEREL AND PILCHARD PRICE DIFFERENTIALS CLARIFIED The Office of Distribution, War Food Administration, announced January 29, a further clarification of differentials which may be added to selling prices to cover additional costs incurred in meeting contract requirements for cans. (Amdt.1 to SCP-1547, Canned Pacific Mackerel and Horse Mackerel, and Amdt. 4 to SCP-1548, Canned Pilchards) War Production Board Order M-81 provides that can manufacturers may use, to the extent of their inventories, hot dipped tinplate lighter than 1.25 pounds per base box, in lieu of 0.50 pound electrolytic plate. Inasmuch as the can manufacturers have exhausted or nearly exhausted their inventories of 1.25 pound plate suitable for can bodies, it has become necessary for them to use two types of plate in making the complete can. Existing FSCC contracts provide for the addition of enamel to the outside of any cans manufactured from tinplate lighter than 1.25 pounds at a differential computed on the basis of the entire can without providing individual differential for bodies and ends. Amdt. 1 to Offer of Sale Form SCP-1547, and Amdt. 4 to Offer of Sale Form SCP-1548, provide that when any part of the can is made from tinplate lighter than 1.25 pounds, the outside of that part shall be enameled and the canner may charge the appropriate added cost. Each canner is requested to file immediately with the FSCC at Washington, D. C., an original and four executed copies of a request for amendment. After acceptance by the FSCC, this request will become an amendment to the canner's contract. An excerpt, which is identical in the two amendments, follows: To insert in Section 2, PRICES (e) If the No. 300 cans or any component parts thereof are manufactured from timplate lighter than 1.25 hot-dipped plate, such cans or parts shall be inside and outside enameled and the applicable price determined pursuant to (a) above shall be increased at the appropriate following rate per case of 48/300: Section 6. Packaging and Marking: Cans: is amended to read: If all or any component part of the cans are manufactured from timplate lighter than 1.25 hotdipped plate, the inside and outside of such can or component part shall be enameled. Cans shall be sound and clean, free from rust and serious dents. PREFERENCE RATINGS FOR CANNERS AMENDED Preference rating orders dealing with canners of fruits, vegetables, and fish, and processors of dairy products and eggs have been amended to conform to basic policy on deliveries to Canada, the War Production Board announced January 10. The change in the orders indicates that any person in Canada who is authorized to use a preference rating assigned by the orders shall use it in conformity with provisions of Priorities Regulation No. 22, which governs Canadian use of U. S. priorities. The two orders, Preference Rating Orders P-115 and P-118, assign ratings to the industries affected for the purpose of obtaining replacements or materials needed for more efficient operation of plants. The following definitions and instructions are excerpted from P-115, which concerns plants canning fruits, vegetables, and fish: (1) "Producer" means any person located in the United States, its territories and possessions, engaged in the business of canning or otherwise processing fruits, vegetables, or fish, or any person, located in the Dominion of Canada, to whom and in whose name a copy of this order is specifically issued. (2) "Canning" means the preparation of fruits, vegetables, or fish for market by packing such fruits, vegetables, or fish (either alone or in combination with other commodities) in hermetically sealed containers and sterilizing by the use of heat and includes all operations required for or usually incidental to such préparation. (3) "Processing" means the primary preparation of fruits, vegetables or fish for market by freezing, dehydration, and packing for the fresh market. (4) "Material" means any commodity, equipment, accessory, part, assembly, or product of any kind, used in the canning or processing of fruits, vegetables or fish, but does not include any planting or harvesting equipment, fishing vessels, or fishing equipment or office or transportation equipment, or material for the replacement of the structural or exterior parts of any building. OYSTER CANNING INSPECTION ANNOUNCED BY FOOD AND DRUG ADMINISTRATION A regulation setting up a canned oyster inspection service under the U.S. Food and Drug Administration was printed in the January 4, 1944 issue of the Federal Register. The regu Seo. 155.32 Inspection periods. 155.38 Assignment of inspectors. 155.84 Uninspected oysters excluded from inspected establishments. 155.35 General requirements for plant and equipment. 155.36 General operating conditions. 155.87 Code marking. 156.38 Processing. 155.89 Examination after canning. 155.40 Labeling. 155.41 Certificates of inspection; warehousing and export permits. 155.42 Inspection fees. 155.43 Suspension, withdrawal,. and termination of inspection service. AUTHORITY: §§ 155.30 to 155.43, inclusive, issued under 52 Stat. 1040, et seq.; 21 U.S.O. 301, et seq. 155.30 Application for inspection service. (a) Applications for inspection service on canned oysters under the provisions of section 702A of the Federal Food, Drug, and Cosmetic Act shall be on forms supplied by the Food and Drug Administration. Except as provided in paragraph (b) of this section, no application for an initial inspection period filled with the Food and Drug Administration less than 60 days preceding the opening date of the canning season in any year shall be considered unless the applicant shows substantial cause. The opening date of the canning season in each State shall be the date set by the State agency responsible for controlling the opening date of the canning season in the State in which the plant for which the application is filed is located. A separate application shall be made for each inspection period in each establishment in which the service is applied for. Each application for an initial inspectiton period shall be accompanied by an advance deposit of $164, as prescribed by § 155.42 (b), except establishments receiving inspection service under the regulations for the inspection of canned shrimp for which establishments no additional advance deposit will be charged. Such deposit shall be paid in the manner prescribed by 155.42 (e). (b) For the year ending June 30, 1944, applications will be considered which are received prior to February 1, 1944. (c) An application by two or more packers for inspection service in one establishment to be jointly or severally operated by them shall be accompanied by an agreement signed by such packers binding each to be jointly and severally liable for the payment of all fees and deposits required for such establishment by § 155.42. § 155.31 Granting or refusing inspection service; cancellation of application. (a) The Administrator of the Federal Security Agency may grant the inspection service applied for when he determines that the establishment covered by such application complies with the requirements of § 155.35. (b) The Administrator may refuse to grant the inspection service at any establishment for cause. In case of refusal he shall notify the applicant of the reason therefor and shall return to such applicant the payment which accompanied the application, less any expenses incurred by the Administration for preliminary inspection of the establishment, or for other purposes incident to such application. (c) The applicant, by giving written notice to the Administrator, may withdraw his application for inspection service before an inspector is assigned to the establishment. In case of such withdrawal, the Administrator shall return to such applicant the payment which accompanied the application, less any expenses incurred by the Administration for preliminary inspection of the estabHishment, or for other purposes incident to such application. § 155.32 Inspection periods. (a) The initial inspection period in each establishment in which inspection service under these regulations is granted shall be four months. Extension inspection periods, each of which shall begin at the close of the preceding inspection period, may be granted in such establishment if application therefor, accompanied by a deposit of $123 as prescribed by § 155.42, is made at least two weeks in advance of the close of such preceding inspection period: Provided, That upon request by the packer and with the approval of the Administration, such service during any inspection period may be transferred from one establishment to another to be operated by the same packer; but such transfer shall not serve to lengthen any inspection period or to take the place of an extension inspection period. In case of such transfer the packer shall furnish all necessary transportation of inspectors. (b) Each initial inspection period shall begin on or after October 1, but not later than February 1, of each year. No initial or extension inspection period shall extend beyond June 30 of any year. (c) The date of the beginning of each initial inspection period shall be regarded as the date specified for the beginning of the service in the application therefor, or such other date as may be specified by amendment to such application and approved by the Administration; but if the Administrator is not prepared to begin the service on the specifled date, the date of the beginning of such period shall be regarded as the date on which the service is begun. (d) Inspection service shall be continuous throughout the inspection periods. § 155.33 Assignment of inspectors. (a) An initial assignment of at least one inspector shall be made to each establishment in which inspection service under these regulations is granted. Thereafter the Administration shall adJust the number of inspectors assigned to each establishment to the number required for continuous and efficient inspection. (b) Any inspector of the Administration shall have free access at all times Ito all parts of the establishment and to -all fishing and freight boats and other conveyances for transporting oyster to such establishment. $155.34 Uninspected oysters excluded fum tnspected establishments. (a) No establishment to which inspection service on canned oysters has been granted shall at any time thereafter can oysters which have not been inspected under these regulations, or handle or store in such establishment any canned oysters which have not been so inspected; but this paragraph shall not apply to an establishment after termination of inspection service therein as authorized by § 155.43. (b) All oysters delivered to or held in an establishment shall be subject to inspection, but certificates of inspection shall be issued under these regulations only on canned oysters. § 155.35 General requirements for plant and equipment. (a) All exterior openings of the cannery, including those of the shucking sheds, shall be adequately screened, and roofs and exterior walls shall be tight. When necessary, fly traps or other approved insect-control devices shall be installed. (b) One or more suitable washing devices and one or more suitable inspection belts shall be installed for the washing and subsequent inspection of the oysters before delivery for steaming or other means of opening. (c) Shucking sheds and packing rooms shall be separate, and fixtures and equipment thereof shall be so constructed and arranged as to permit thorough cleaning. Such sheds and rooms shall be adequately lighted and ventilated, and the floors thereof shall be tight and arranged for thorough cleaning and proper drainage. Open drains from shucking shed shall not enter packing room. If shucking shed and packing room are in separate buildings such buildings shall not be more than 100 yards apart, unless, with the approval of the Food and Drug Administration, such conditions are maintained as will enable efficient inspection. (d) All surfaces of washers, belts, tables, tanks, utensils, and other equipment with which shucked oysters come in contact shall be of metal other than lead or of other smooth, nonporous material that can be readily cleaned. Metal seams shall be smoothly soldered. (e) Suitable means shall be provided for removal of shells and debris from shucking shed. (f) Adequate supplies of steam and of clean, unpolluted running water shall be provided for washing, cleaning, and otherwise maintaining the establishment in a sanitary condition. (g) Adequate toilet facilities of sanitary type shall be provided. (h) An adequate number of sanitary wash basins, with liquid or powdered soap, shall be provided in both the shucking shed and packing room. Paper towels shall also be provided in the packing room. (i) Signs requiring employees handling oysters to wash their hands after each absence from post of duty shall be conspicuously posted in the shucking shed and packing room and elsewhere about the cannery as conditions require. (j) If steam boxes are used for opening the oysters, they shall be provided with adequate steam inlets, exhausts, drains, a safety valve, and a pressure gauge. (k) Suitable devices shall be provided for washing the shucked oysters and for their subsequent drainage. (1) One or more suitable devices shall be provided for the removal of shell and grit from the shucked oysters. (m) One or more suitable inspection belts shall be installed for the inspection of shucked oysters. (n) Equipment shall be provided for code-marking cans. (0) Each processing retort shall be fitted with at least the following equipment. (1) An automatic control for regulating temperatures. (2) An indicating mercury thermometer of a range from 170° F. to 270° F., with scale divisions not greater than 2°, installed either within a fitting attached to the shell of the retort or within the door or shell of the retort. If the thermometer is installed within a fitting such fitting shall communicate with the chamber of the retort through an opening at least 1 inch in diameter. Such fitting shall be equipped with a bleeder at least 8 inch in diameter. If the thermometer is installed within the door or shell of the retort the bulb shall project at least two-thirds of its length into the principal chamber thereof. (3) A recording thermometer of a range from 170° F. to 270° F. with scale divisions not greater than 2°. The bulb of such thermometer shall be installed as prescribed for the indicating mercury thermometer. The case which houses the charts and recording mechanism shall be provided wtih an approved lock, all keys to which shall be in the sole custody of the inspector. (4) A pressure gauge of a range from 0 to 30 pounds with scale divisions not greater than 1 pound. Such gauge shall be connected to the chamber of the retort by a short gooseneck tube. The gauge shall be not more than 4 inches higher than the gooseneck. (5) A blow-off vent of at least 3/4 inch inside diameter in the top of the retort. (6) A %-inch bleeder in top of retort. (7) A baffle plate in the base of retort, unless retort baskets with perforated base plates are provided. (p) Suitable space and facilities shall be provided for the inspector to prepare records and examine samples, and for the safekeeping of records and equipment. § 155.36 General operating conditions. (a) The decks and holds of boats tonging or dredging oysters for any inspected establishment shall be kept in a sanitary condition. Such boats shall be equipped with adequate means for protecting the oysters against contamination with bilge water. (b) Canneries, cannery boats and other cannery conveyances shall accept only live, clean, sound oysters taken from unpolluted areas. When necessary, ice or other suitable refrigerant shall be provided to prevent spoilage. (c) The decks and holds of all boats and the bodies of other conveyances transporting oysters to the cannery shall be kept in sanitary condition. (d) After delivery of each load of oysters to cannery, decks and holds of each boat and the body of each conveyance making such delivery shall be washed down with clean, unpolluted water and all debris shall be cleaned therefrom before leaving the cannery premises. (e) All portions of the establishment shall be adequately lighted to enable the inspector to perform his duties properly. (f) As often as is necessary to maintain sanitary conditions unloading platforms and equipment shall be washed with clean, unpolluted water, and all debris shall be cleaned therefrom. (g) After each delivery to the cannery oysters shall be handled expeditiously and under such conditions as to safeguard against contamination or spoilage. (h) Before steaming or opening by other means the oysters shall be washed with clean, unpolluted water. After washing, the oysters shall be passed over the inspection belt and culled to remove dirty, muddy, or decomposed oysters and extraneous material. Muddy oysters may be returned to the washer for rewashing. (i) Shucking knives may be maintained by the individual owner and shall be thoroughly washed with soap and water and chlorinated before use each day. (j) The packer shall immediately destroy for food purposes any oysters in his possession condemned by the inspector as filthy, decomposed, putrid, or unfit for food. Oysters condemned on boat or unloading platform shall not be taken into the cannery but shall be either destroyed or returned to a bedding ground. (k) When the oysters are opened by steaming the time and temperature of steaming shall not exceed the minimum time and temperature necessary to open the oyster and slip one eye. (1) Shells shall be removed from the shucking shed continuously and shall not be allowed to accumulate in or about the canner or premises in such a manner as to create a nuisance. (m) Offal, debris, or refuse from any source whatever, shall not be allowed to accumulate in or about the cannery or premises. (n) No shucked oysters shall be returned to the shucker after delivery to the weigher. (0) The shucked oysters shall be washed by a suitable device and immediately drained. The time of washing shall not exceed the minimum time necessary for cleansing. (p) When the oysters, at any time after shucking and until enclosed in the can, are transported from one building to another, they shall be protected by properly covered containers. (q) All floors and other parts of the cannery and all cannery fixtures, equipment, and utensils shall be cleaned as often as is necessary to maintain them in sanitary condition. (r) The packer shall require all employees handling oysters to wash their hands after each absence from post of duty. (s) The packer shall require all employees to observe proper habits of cleanliness, and shall not knowingly employ in or about the cannery any person afIflicted with infectious or contagious disease. § 155.37 Code marking. (a) Code marks shall be affixed to all cans and other immediate containers before they are placed in the processing retorts. Such marks shall show at least (1) the date of packing, (2) the establishment where packed, and (3) the size of the oysters when such oysters were graded for size. (b) Keys to all code marks shall be given to the inspector. (c) Each lot shall be stored separately pending final inspection. For the purposes of the regulations in this part all cans or other immediate containers bearing the same code mark shall be regarded as comprising a lot. $155.38 Processing. (a) The closure of the can or other immediate container and the time and temperature of processing the canned oysters shall be adequate to prevent bacterial spoilage. (b) The following processes shall be the minimum employed for the containers indicated: (c) The blow-off vent shall be open during the coming-up period until the mercury thermometer registers at least 215° F. Bleeders shall emit steam during the entire processing period. (d) The inspector shall identify each record on the thermometer chart with the code mark of the lot to which such record relates and the date of such record. The Administration shall keep such charts for at least five years, and upon request shall make them available to the packer. (e) The packer shall keep for at least one year all shipping records covering shipments from each lot, and upon request shall furnish such records to any inspector of the Administration. |