Fresh or frozen sardines are delivered to the cannery. Those that need to be thawed are done so under monitored conditions. The cans and lids are inspected as well for any contamination or defects. The sardines are then filled into the cans. The temperature and time duration are closely monitored. The cans are brought to a staging area ready to be sealed.

Once the cans are sealed the thermal process begins. The sealed cans are cooked under pressure to make sure the product is commercially sterile. Time schedules and temperatures are closely monitored. After the thermal process the cans are cooled in sanitized water. The cans are then dried and ready to be labeled and cased. The finished product is either shipped or stored at the warehouse for a later shipping date.