SOP — Post-Packaging QC (Cans)¶

FUERST WIACEK Version 1.0 | Packaging — QC on packaged cans | Frequency: per packaging run

Purpose¶

After every canning run, three measurements are taken on a sample can and logged in the packaging sheet: pH, Plato (°P), and yeast cell count. These confirm the packaged product is in spec at the time of canning.

CO₂, O₂, and TPO readings are taken from the Haffmans in real time during the run and logged directly in the packaging sheet. Adjustments to the canning line are made in real time based on those readings — see the Haffmans SOP.

Equipment¶

Anton Paar DMA 35 (Plato)
Hanna HALO2 pH meter (see HALO2 Maintenance SOP)
Haemocytometer and microscope (cell count — see Cell Count SOP)
Coffee filter + funnel
Small pitcher
Distilled water, paper towels, alcohol spray

When to Run¶

Once per packaging run. Pull the sample can during the run when the line is running stably.

Process¶

1. Pull a Sample Can¶

Pull one can during the run. Choose a point when the line is running normally — not during start-up or after a restart.

2. Open and Filter¶

Open the can. Filter a portion through a coffee filter into a clean pitcher.

3. Plato — Anton Paar¶

Flush the Anton Paar with the filtered sample (5 draws), then take the reading. Log in the packaging sheet.

For instrument maintenance and calibration, see the Anton Paar DMA 35 Maintenance SOP.

4. pH — HALO2¶

Rinse the pH probe with distilled water, dip in the filtered sample, wait for the reading to stabilise. Log in the packaging sheet.

5. Cell Count¶

Perform a cell count using the haemocytometer and microscope. Log in the packaging sheet. For the full procedure, see the Cell Count SOP.

6. Log¶

Record all results in the packaging sheet for this run, alongside the CO₂, O₂, and TPO readings already captured from the Haffmans.

Checklist¶

[ ] Sample can pulled during run (stable production)
[ ] Sample filtered
[ ] Plato logged (Anton Paar)
[ ] pH logged (HALO2)
[ ] Cell count logged
[ ] All results recorded in packaging sheet