Canning facilities are specialized plants where food products are preserved by sealing them in airtight containers, typically metal cans or jars. These facilities are equipped with machinery that processes, cooks, and fills the containers with food, ensuring that it remains safe and shelf-stable for long periods. Common products processed in canning facilities include fruits, vegetables, soups, and sauces. The canning process involves several steps, including washing, cutting, cooking, and sealing the food. Quality control measures are essential in canning facilities to ensure that the final products meet safety standards set by organizations like the Food and Drug Administration (FDA). Proper sanitation and temperature control are critical to prevent spoilage and contamination.