HACCP MARINE FISH

HACCP MARINE FISH (SPECIES NOT HISTAMIN HAZARD) - APPROVED

ABC CO., LTD 40 BAN CO STREET, WARD 3, DISTRICT 03, HOCHIMINH CITY, VIET NAM -oOo - PROCESSING FLOW CHART PRODUCT NAME: FROZEN MARINE FISH (SPECIES NOT HISTAMIN HAZARD) RECEIVING RAW MATERIAL* WASHING PROCESSING WASHING SIZING & GRADING WASHING WEIGHING ARRANGING TRAY (For Block) ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010 Page 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/ Marine fish HACCP Plan approved May 21, 2010 Page ABC CO., LTD 40 BAN CO STREET, WARD 3, DISTRICT 03, HOCHIMINH CITY, VIET NAM -oOo - DESCRIPTION OF PRODUCT No Items Description Name of product Frozen marine fish (species not histamin hazard) 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) Method of transportation Raw material from boat owners, supply agents It’s preserved and raw material receiving by ice in insulating tanks ensure temp of raw material  40C Before receiving QC inspects freshness, temp, unapproved chemical for preserving Raw material harvesting Coastal provinces such as Kiengiang, Camau area Brief description product specifications Other ingredients (beside NaCl of raw material) of Whole-fish: Raw material was washed, IQF/IWP Whole cleaned fish: headless, gutted, vaccum, IQF/IWP ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010 Page Processing summary Receiving Raw Material -> Washing -> Processing -> Washing -> Sizing and Grading -> Washing -> Weight -> Arranging Tray (for block) -> Freezing (IQF/IWP) Dividing (for block) and Glazing -> Bagging/ Vaccum -> Metal Detecting -> Packing and Storage 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 Keep in cold store at T0 = -200C  20C Storing condition 10 Distributing and Products are transported and distributed in frozen style at T0 transporting conditions = -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 on customer’s require 14 Special conditions No 15 Intended use Thawed and cooking before using 16 Intended consumers General public 17 Obliged regulations - Vietnam standard ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010 Page - Importing standard not lower than Vietnam standard Date of approved: May 21, 2010 Approver: ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010 Page 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) STEPS TECHNICAL PARAMATERS - Preserving temp  40C RECEIVING RAW MATERIAL ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010 DESCRIPTION Raw material is transported by the companies specialized vehicles, storage temperature C raw materials, quality control using sensory materials Just get into lots of raw material processing requirements Page - Temp of washing water  100C - Frequency for changing water of each tank: max 200 kg/time - Before preprocessing, raw material has to be washed in two tanks of cold fresh water Temp of water and frequency for changing water is according to stipulation - Semi-product temp  60C - Temp of water  100C WASHING - Raw material was cut head, gutted - The above operation must be lightly to avoid damage product - After reprocessing, semi-product must be put into the basket or tray and cover ice to ensure the temp for semi-product PROCESSING WASHING SIZING & GRADING - Temp of washing water  - Semi-product has to be washed in two tanks of cold fresh water Temp of water and frequency for 100C - Frequency for changing changing water is according to stipulation water of each tank: 200 kg/time 1./ Whole (cleaned) fish QC checks size and grade regularly (pcs/kg): 100/200, 200/300, 300/500, 500/800, 800/Up or sizing base on customer’s require - 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 WEIGHING ARRANGING ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010 - The tray sanitized before arranging, not use Page deformed tray - Size card must right with size of product - For IQF product: arrange it on the tray, each layer separated by PE piece Ensure PE piece is dry when arranging, The arranging tray must be base on customer require TRAY (for block) FREEZING, DIVIDING (for block) AND GLAZING - Temp of pouring water - Sanitize freezer before putting semi-product into it - After arranging, pour water for Squid before 5C freezing The pouring water is according to currently - Temp of freezer :-40 C stipulation (don’t pour water for IQF product) - Freezing time:3-4 h - Internal temp of product: – - Ensuring temp of freezer is –10 0C (max) before putting semi-product into 180C - After reaching internal temp, product transferred to -Temp of glazing water the separating and glazing system 3C - Glazing water must ensure ready with temp as stipulation - After glazing and bagging for block product Operating is lightly and avoid block is broken BAGGING METAL DETECTING - I.Q.F: PE bagging and sealing perfectly - Semi block/block frozen: PE bagging, not sealing 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 in order to find out and get rid of metal fragments from products -Temp of cold store : - Packing style is base on customer require ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010 Page PACKING, 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 after packing - 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/ Marine fish HACCP Plan approved May 21, 2010 Page 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 foodsafety hazard s signific ant? (Y/N) Justify your decision for column What preventative measures can be applied to prevent the significant hazard? Is this step a critical control point? (Y/N) (1) (2) (3) (4) (5) (6) - Raw material can contaminate pathogen when alive -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 * Biological - Bacterial present Receivin g Raw in raw material Materia l Yes ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010 Page 10 -Bacteria pathogen growth -Bacteria pathogen contamination * Chemical -Preserving chemical as Borat - Antibiotic residue as Chloram phenicol -Controlled by GMP No -Controlled SSOP by No Yes -To preserve raw material Yes - Can be used for preserving raw material by suppliers No - Controlled by GMP * Physical: (None) Washin g1 * Biological - Bacteria pathogen growth - Bacteria ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010 Page 11 - 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 chloramphenicol Yes Yes pathogen contamination No - Controlled by SSOP * Chemical (None) * Physical (None) Preproc essing * Biological -Bacteria pathogen growth Bacteria pathogen contamination No No - Controlled by GMP - Controlled by SSOP * Chemical ( No) * Physical (None) Washin g2 * Biological - Bacteria pathogen growth - Bacteria pathogen contamination No - Controlled by GMP No - Controlled by SSOP ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010 Page 12 * Chemical ( None) * Physical (None) Cleanin g * Biological Bacteria pathogen growth Bacteria pathogen contamination No No - Controlled by GMP - Controlled by SSOP * Chemical ( None) * Physical (None) Soaking * Biological Bacteria and pathogen growth Stirring Bacteria pathogen contamination No No ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010 - Controlled by GMP - Controlled by SSOP Page 13 * Chemical (None) * Physical (None) Washin g3 * Biological - Bacteria pathogen growth - Bacteria pathogen contamination No - Controlled by GMP No - Controlled by SSOP * Chemical ( None) * Physical (None) Sizing * Biological and Bacteria Grading pathogen growth Bacteria pathogen No No ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010 - Controlled by GMP - Controlled by SSOP Page 14 contamination * Chemical ( None) * Physical (None) * Biological Bacteria Cutting pathogen growth (for Bacteria rings product pathogen contamination ) No No - Controlled by GMP - Controlled by SSOP No - Controlled by * Chemical ( None) * Physical (None) * Biological - Bacteria ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010 Page 15 Washin g4 pathogen growth - Bacteria pathogen contamination GMP No - Controlled by SSOP No - Controlled by SSOP * Chemical (None) * Physical (None) * Biological Weighin - Bacteria g pathogen contamination * Chemical ( None) * Physical: (None) ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010 Page 16 Arrangi ng Tray (for block) * Biological Bacteria pathogen growth Bacteria pathogen contamination No No - Controlled by GMP - Controlled by SSOP * Chemical ( None) * Physical (None) Freezin g, Dividing (for block) and Glazing * Biological Bacteria pathogen contamination No - Controlled by SSOP * Chemical (None) * Physical (None) ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010 Page 17 * Biological Bacteria pathogen contamination No - Controlled by SSOP Bagging * Chemical (None) * Physical (None) * Biological - Controlled by SSOP Metal Bacteria Detectin pathogen contamination g * Chemical (None) * Physical Metal fragments Yes ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010 Metal fragments - Check product by Y can mix into metal detector e products during s processing cause hazard for consumer Page 18 * Biological Bacteria pathogen Packing, contamination No - Controlled by SSOP Storage * Chemical ( None) * Physical (None) Date of approved: May 21, 2010 Approver: ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010 Page 19 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 (Yes/No) Question (Yes/No) Y N Y N Y Y N Y N Y as Borat -Antibiotic residue as Chloramphenicol Y N Y N Y Washing - - - - - - Preprocessing - - - - - - Washing - - - - - - Cleaning - - - - - - Soaking and Rousing - - - - - - Washing - - - - - - Sizing and Grading - - - - - - * Biological: - Bacterial presented in raw material Receiving Raw Material * Chemical: -Preserving chemical ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010 Page Question Question (Yes/No) (Yes/No) 20 CCP (Yes/No) Cutting (for rings product) - - - - - - Washing - - - - - - Weighing - - - - - - Arranging Tray - - - - - - Freezing, Dividing (for block) and Glazing - - - - - - Bagging - - - - - - Y Y - - Metal Detecting Packing and Storage PHYSICAL * Metal fragment - Y - Date of approved: May 21, 2010 Approver: ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010 Page 21 - - ABC CO., LTD 40 BAN CO STREET, WARD 3, DISTRICT 03, HOCHIMINH CITY, VIET NAM -oOo - HACCP PLAN PRODUCT 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 What Receiv ing Raw materi al * Biological - Bacterial present in raw material - Raw material must be from agents that satisfy about sanitary condition Checking sanitary condition of utensil Supplier guarantee letter None on test for paper * Chemical Antibiotic, chemical preserving (Chloramphenicol , Borat) Original of raw material Sanitary condition of containing utensil Supplier guarantee letter Test paper ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010 Corrective actions How Frequency Suppliers Each coming Sanitary lot condition of utensil Visual check QC Each coming lot QC Visual check Each coming lot QC 22 Verification Reject any lot: + raw material not belong to suppliers that have contract with company + Poor of sanitary condition Raw material receiving records Supplier guarantee letter -Weekly review records and correction action reports Who Visual check Page Records Reject any lot that guarantee letter not present or unsuitable Reject any lot that have positive result on test paper -Every month, take raw material samples of each supplier for checking bacteria -Every quarter checking sanitary condition of supplier Raw material - Every month, receiving take raw material records samples of each Supplier supplier for guarantee checking letter Chloramphenicol - Weekly review records and correction action reports - Every month, checking test paper Metal -Metal fragment Not allow detectin remains metal g fragments larger than test pieces mixed in product (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 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: ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010 Page 23 ... CO., LTD/ Marine fish HACCP Plan approved May 21, 2010 Page - Importing standard not lower than Vietnam standard Date of approved: May 21, 2010 Approver: ABC CO., LTD/ Marine fish HACCP Plan... LTD/ Marine fish HACCP Plan approved May 21, 2010 Page 21 - - ABC CO., LTD 40 BAN CO STREET, WARD 3, DISTRICT 03, HOCHIMINH CITY, VIET NAM -oOo - HACCP PLAN PRODUCT NAME: FROZEN MARINE FISH. .. CHART PRODUCT NAME: FROZEN MARINE FISH (SPECIES NOT HISTAMIN HAZARD) STEPS TECHNICAL PARAMATERS - Preserving temp  40C RECEIVING RAW MATERIAL ABC CO., LTD/ Marine fish HACCP Plan approved May 21,