HACCP MARINE FISH

HACCP MARINE FISH (SPECIES NOT HISTAMIN HAZARD) - APPROVED

FREEZING (IQF/IWP), DIVIDING (Dividing for Block) AND GLAZING

BAGGING / VACCUM

METAL DETECTING *

PACKING AND STORAGE

Notes: * Critical Control Point (CCP)

Date of approved: May 21, 2010 Approver:

ABC CO., LTD

40 BAN CO STREET, WARD 3, DISTRICT 03, HOCHIMINH CITY, VIET NAM

-oOo -DESCRIPTION OF PRODUCT

1 Name of product Frozen marine fish (species not histamin hazard)

2 Raw material YELLOW STRIPE TREVALLY (Selaroides leptolepis)

LAYANG SCAD (Decapterus macrosoma) LEATHER JACKET(Aluterus monoceros)GOLDEN SCAD (Selar crumenophthalmus)SILLAGO (Sillago sihama)

YELLOW TAIL FUSILIER (Caesio eythrogaster) PARROT FISH (Choerodon rubescens)

3 Method of transportation

and raw material receiving

Raw material from boat owners, supply agents It’spreserved by ice in insulating tanks ensure temp of rawmaterial  40C

Before receiving QC inspects freshness, temp, unapprovedchemical for preserving

4 Raw material harvesting

7 Processing summary Receiving Raw Material -> Washing 1 -> Processing ->

Washing 2 > Sizing and Grading > Washing 3 > Weight

-> Arranging Tray (for block) > Freezing (IQF/IWP)Dividing (for block) and Glazing -> Bagging/ Vaccum ->Metal Detecting -> Packing and Storage

8 Packing style - Whole fish: 2.0 lbs/bag with rider, 20 bags/carton

- Whole cleand fish: 14oz/tray/PA with rider, vaccum, 40 tray/carton

or base on requirement from customer.

9 Storing condition Keep in cold store at T0 = -200C  20C

10 Distributing and

transporting conditions Products are transported and distributed in frozen style at T

0

= -200C  20C

11 Shelf life 24 months since the date of production

12 Time of product display No

13 Labeling requirements Name of product including trade and latin name, kind of

product, producer, harvesting area, EU code, lot code,production date, shelf life, size, net weight or base oncustomer’s require

14 Special conditions No

15 Intended use Thawed and cooking before using

16 Intended consumers General public

17 Obliged regulations - Vietnam standard

- Importing standard not lower than Vietnam standard

Date of approved: May 21, 2010 Approver:

ABC CO., LTD

40 BAN CO STREET, WARD 3, DISTRICT 03, HOCHIMINH CITY, VIET NAM

-oOo -DESCRIPTION OF PROCESSING FLOW CHART

PRODUCT NAME: FROZEN MARINE FISH (SPECIES NOT HISTAMIN HAZARD)

- Preserving temp  40C Raw material is transported by the companies

specialized vehicles, storagetemperature 40C raw materials, quality control usingsensory materials Just get into lots of raw materialprocessing requirements

WASHING 1 - Temp of washing water 

100C

- Frequency for changingwater of each tank: max 200kg/time

- Before preprocessing, raw material has to bewashed in two tanks of cold fresh water Temp ofwater and frequency for changing water is according

to stipulation

PROCESSING

- Semi-product temp  60C

- Temp of water  100C

- Raw material was cut head, gutted

- The above operation must be lightly to avoiddamage product

- After reprocessing, semi-product must be put intothe basket or tray and cover ice to ensure the temp forsemi-product

- Semi-product has to be washed in two tanks of coldfresh water Temp of water and frequency forchanging water is according to stipulation

SIZING &

GRADING

1./ Whole (cleaned) fish (pcs/

kg): 100/200, 200/300,300/500, 500/800, 800/Up

or sizing base on customer’srequire

QC checks size and grade regularly

WEIGHING

- Draining time 2-3 minutes - For IQF product, the weighing operated after

freezing and base on customer require

- QC checks regularly the exact of scale

TRAY (for

block)

deformed tray

- Size card must right with size of product

- For IQF product: arrange it on the tray, each layerseparated by PE piece Ensure PE piece is dry whenarranging,

The arranging tray must be base on customer require

- Sanitize freezer before putting semi-product into it

- After arranging, pour water for Squid beforefreezing The pouring water is according to currentlystipulation (don’t pour water for IQF product)

- Ensuring temp of freezer is –100C (max) beforeputting semi-product into

- After reaching internal temp, product transferred tothe separating and glazing system

- Glazing water must ensure ready with temp asstipulation

- After glazing and bagging for block product.Operating is lightly and avoid block is broken

- Semi block/block frozen: PE bagging, not sealing

METAL

DETECTING Never allow metal fragments

larger than test piece (Fe:

1.5mm, Sus: 2.5 mm), mixed

in product

- All of products must be passed metal detector inorder to find out and get rid of metal fragments fromproducts

-Temp of cold store : - Packing style is base on customer require

STORAGE

-200C  20C - Mark clearly name of product, lot code, EU code,

producer, processing date, size, grade and shelf life

- Transfer finished product into cold store afterpacking

- Line up product according to stipulation

- Restrict opening store door to ensure temp is stable

Date of approved: May 21, 2010 Approver:

ABC CO., LTD

40 BAN CO STREET, WARD 3, DISTRICT 03, HOCHIMINH CITY, VIET NAM

-oOo -HAZARD ANALYSIS WORKSHEET

PRODUCT NAME: FROZEN MARINE FISH (SPECIES NOT HISTAMIN HAZARD)

Ingredient/

processing

steps

Identify potential hazards introduced, controlled or enhanced at this step?

Are any potenti al food- safety hazard s signific ant?

(Y/N)

Justify your decision for column 3

What preventative measures can be applied to prevent the significant hazard?

Is this step a critical control point?

-Transportation and preservation controlled about hygiene and safety.

- Only receiving raw material from boats satisfy about hygiene conditions

- Taking sample for testing Bacteria pathogen a month/

time/ supplier

-Bacteria pathogen growth

-Bacteria pathogen contamination

No

No

-Controlled by GMP

-Controlled by SSOP

* Chemical -Preserving chemical

- Only receiving lots

of raw material with guarantee sheet that don’t use any preserving chemical.

Result of quick test must be negative

-Only receiving lots

of raw material with guarantee sheet that don’t use any unapproved

antibiotics as chloram phenicol -Take sample for testing

- Bacteria

No - Controlled by

GMP

pathogen contamination No - Controlled bySSOP

* Chemical(None)

* Physical(None)

Preproc

essing

* Biological-Bacteriapathogen growth

- Bacteriapathogen

contamination

NoNo

- Controlled byGMP

- Controlled bySSOP

* Chemical( No)

* Physical(None)

Washin

g 2

* Biological

- Bacteria pathogen growth

- Bacteria pathogen contamination

NoNo

- Controlled byGMP

- Controlled bySSOP

* Chemical( None)

* Physical (None)

Cleanin

g

* Biological

- Bacteriapathogen growth

- Bacteriapathogen

contamination

NoNo

* Physical (None)

- Bacteriapathogen

NoNo

- Controlled byGMP

- Controlled bySSOP

* Chemical(None)

* Physical (None)

Washin

g 3

* Biological

- Bacteria pathogen growth

- Bacteria pathogen contamination

NoNo

- Controlled byGMP

- Controlled bySSOP

* Chemical( None)

* Physical (None)

- Bacteriapathogen

NoNo

- Controlled

by GMP

- Controlled

by SSOP

* Chemical( None)

* Physical (None)

- Bacteriapathogen

contamination

NoNo

* Physical (None)

g 4

* Biological

- Bacteria pathogen growth

- Bacteria pathogen contamination

NoNo

- Controlled byGMP

- Controlled bySSOP

* Chemical(None)

* Physical (None)

Weighin

g

* Biological

- Bacteria pathogen contamination

No - Controlled

by SSOP

* Chemical( None)

- Bacteriapathogen

contamination

No

No

- Controlled byGMP

- Controlled by

SSOP

* Chemical( None)

* Physical(None)

contamination

No - Controlled by

SSOP

* Chemical(None)

* Physical (None)

Bagging

* Biological

- Bacteriapathogen

contamination

No - Controlled by

SSOP

* Chemical(None)

* Physical(None)

contamination

- Controlled by

SSOP

* Chemical(None)

* Physical Metal fragments Yes

Metal fragments can mix into products during processing cause

- Check product by metal detector. Y

es

hazard for consumer

Packing,

Storage

* Biological

- Bacteriapathogen

contamination

No - Controlled by

SSOP

* Chemical( None)

* Physical(None)

Date of approved: May 21, 2010 Approver:

ABC CO., LTD

40 BAN CO STREET, WARD 3, DISTRICT 03, HOCHIMINH CITY, VIET NAM

-oOo -CRITICAL CONTROL POINT DECISION TREE PRODUCT NAME: FROZEN MARINE FISH (SPECIES NOT HISTAMIN HAZARD) STEPS/ INGREDIENTS HAZARDS Question 1 (Yes/No) Question 2 (Yes/No) Question 3 (Yes/No) Question 4 (Yes/No) (Yes/No) CCP Receiving Raw Material * Biological: - Bacterial presented in raw material * Chemical: -Preserving chemical as Borat -Antibiotic residue as Chloramphenicol Y Y Y N N N Y Y Y N N N Y Y Y Washing 1 - - -

-Preprocessing - - -

-Washing 2 - - -

-Cleaning - - -

-Soaking and Rousing - - -

-Washing 3 - - -

-Sizing and Grading - - -

-Cutting (for rings product) - - -

-Washing 4 - - -

-Weighing - - -

-Arranging Tray - - -

-Freezing, Dividing (for block) and Glazing - - -

-Bagging - - -

-Metal Detecting * Metal fragmentPHYSICAL Y Y Y Packing and Storage - - -

-Date of approved: May 21, 2010 Approver:

ABC CO., LTD

40 BAN CO STREET, WARD 3, DISTRICT 03, HOCHIMINH CITY, VIET NAM

-oOo -HACCP PLANPRODUCT NAME: FROZEN MARINE FISH (SPECIES NOT HISTAMIN HAZARD)

Usage: Fully cooked before consumption Storage and distributing: at temp -200C  20C Intended consumers: General public

Critical

control

point

Significant Hazards Critical Limits Monitoring Corrective actions Records Verification

- Checking sanitary condition of utensil

Supplier guarantee letter None on test paper

Original of raw material.

Sanitary condition of containing utensil

Supplier guarantee letter Test paper

Suppliers Sanitary condition of utensil

Visual check

Visual check

Visual check

Each coming lot

Each coming lot

Each coming lot

QC

QC

QC

Reject any lot:

+ raw material not belong to suppliers that have contract with company

+ Poor of sanitary condition.

Reject any lot that guarantee letter not present or unsuitable.

Reject any lot that have positive result on test paper

Raw material receiving records Supplier guarantee letter

Raw material receiving records Supplier guarantee letter

-Weekly review records and correction action reports.

-Every month, take raw material samples of each supplier for checking bacteria -Every quarter checking sanitary condition of supplier.

- Every month, take raw material samples of each supplier for checking

Chloramphenicol

- Weekly review records and correction action

- Every month, checking test paper

(Fe:1.5mm, SUS: 2.5mm)

-Metal fragments mixed in products

-By metal detector

Continuously Workers

who operate the metal detector.

* Reprocessing if find out metal fragment signal.

* If the machine fails, separate the lot from previous checking period.

* Looking for source of metal fragment in order

to have corrective method.

*Metal detector monitoring sheet and corrective action report

* Test metal detector by 2 test pieces before operation and every 2h during process.

* Production manager, QA manager weekly review records.

* Calibrate metal detector as plan or if necessary.

Date of approved: May 21, 2010 Approver: