Research on the application of the haccp for torpedo breaded shrimp products at seagift company limited

MINISTRY OF EDUCATION AND TRAINING HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING CAPSTONE PROJECT INDUSTRIAL MANAGEMENT RESEARCH ON THE APPLICATION OF THE HACCP FOR TORPEDO BREADED SHRIMP PRODUCTS AT SEAGIFT COMPANY LIMITED LECTURER: NGUYEN THI ANH VAN, MBA STUDENT : LE THI NGOC BICH SKL010176 Ho Chi Minh City, April 2023 HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING GRADUATION THESIS Research on the application of the HACCP for Torpedo breaded shrimp products at Seagift Company Limited LE THI NGOC BICH Student ID: 19124045 Major: INDUSTRIAL MANAGEMENT Supervisor: NGUYEN THI ANH VAN, MBA Ho Chi Minh City, April 2023 ACKNOWLEDGEMENTS During the internship, from a place of confusion, until now, with the dedicated and enthusiastic help and guidance of Ms Nguyen Thi Anh Van, she has created a solid foundation for the author in learning With the help of the Board of Directors, QC Department of Seagift Vietnam Co., Ltd., the author had an internship at the company Although it was only for a short time, it also helped the author gain much helpful and valuable experience With the direct attention of the aunts, uncles, brothers, and sisters of QC in the factory, especially Ms QC Manager Phan Bich Lien and all workers, they created favorable conditions during the internship In the past time, It helped the author complete this Graduation Thesis Although the author has completed the thesis, limitations, and errors in the process are unavoidable We wish the Company’s Board of Directors and teachers to guide and provide suggestions and supplements to improve this topic of the author Finally, the author would like to sincerely thank the teachers of Ho Chi Minh City University of Technology and Education and the Board of Directors of Hai An Vietnam Co., Ltd The authors wish the teachers and the Board of Directors good health and success! HCMC, 15/04/2023 Student name Le Thi Ngoc Bich i COMMENTS OF ADVISOR HCMC, 15/04/2023 Advisor ii COMMENTS OF REVIEWER - HCMC, 15/04/2023 Reviewer iii LIST OF ABBREVIATION Abbreviation CCP HACCP Explanation Critical Control Point Hazard Analysis and Critical Control Point HLSO Head Less Shell On HOSO Head On Shell On IQF NAFIQAD PE Individual Quick Frozen National Agro-Forestry Fisheries Quality Assurance Department Polyethylene PTO Peeled Tail On QC Quality Control SSOP Sanitation Standard Operating Procedures R&D Research and development iv LIST OF TABLES Table 2.1: Steps to build a HACCP system 20 Table 3.1: Product description table of frozen Torpedo breaded shrimp 38 Table 3.2: Description of the technology process of Torpedo breaded shrimp 41 Table 3.3: Critical limits at each CCP 49 Table 4.1: Comparing the execution time of the two methods 56 Table 4.2: Error rating table from September 2022 to December 2022 57 Table 4.3: Root cause from Whys analysis table 60 Table 4.4: Torpedo shrimp batter mold 61 Table 4.5: Description of the quantitative label of breaded shrimp Torpedo 63 v LIST OF FIGURES Figure 1.1: Seagift Company Limited Figure 1.2: Organizational chart of the company Figure 2.1: Breaded Torpedo Shrimp 11 Figure 2.2: Fishbone Diagram 12 Figure 3.1: Breaded Torpedo Shrimp 26 Figure 3.2: Flake ice warehouse 30 Figure 3.3: Steps to change labor Protection 33 Figure 3.4: Hand wash 33 Figure 3.5: Curtains and insect-catching devices 36 Figure 3.6: Flowchart of the processing technology of breaded shrimp 41 Figure 4.1: Flowchart of the new processing process of breaded shrimp Torpedo 54 Figure 4.2: Metal detector 55 Figure 4.3: Pareto chart of defects in breaded Torpedo shrimp 58 Figure 4.4: The Fishbone diagram about Torpedo breaded shrimp is not uniform 59 vi TABLE OF CONTENT ACKNOWLEDGEMENTS i COMMENTS OF ADVISOR ii COMMENTS OF REVIEWER iii LIST OF ABBREVIATION iv LIST OF TABLES v LIST OF FIGURES vi INTRODUCTION .1 Introduction .1 Objective Scope and object Research Methodology Structure of the report .3 CHAPTER INTRODUCTION OF SEAGIFT COMPANY LIMITED 1.1 History of formation and development 1.2 Function and mission 1.3 The organizational structure of the company .7 1.4 Products and markets for consumption CHAPTER LITERATURE REVIEW 10 2.1 Basic quality concepts 10 2.2 Some quality control tools 10 2.2.1 Pareto chart 10 2.2.2 Fishbone diagram 11 2.2.3 Whys 12 2.3 Introduction to hazardous analysis and critical control system 13 2.3.1 The history of the establishment of HACCP 13 2.3.2 Definition .13 2.3.3 Field and Scope of Application 15 2.3.4 Purpose, role of HACCP .16 2.3.5 Conditions for application of HACCP 17 2.3.6 Principles of developing HACCP 17 2.3.7 Steps to establishing a HACCP system 20 vii 2.3.8 Benefits of applying HACCP 21 2.4 Prerequisite Programs Good Manufacturing Practices and Sanitation Standard Operating Procedures .22 2.4.1 Good Manufacturing Practices 22 2.4.2 Contents and Requirements of Good Manufacturing Practices .23 2.4.3 Sanitation Standard Operating Procedures 24 CHAPTER APPLICATION OF HACCP FOR TORPEDO BREADED SHRIMP PRODUCTS AT SEAGIFT CO., LTD 26 3.1 Introduction of Torpedo breaded shrimp products for export 26 3.2 Analysis of Prerequisites .27 3.2.1 Good Manufacturing Practice .27 3.2.2 Sanitation Standard Operating Procedures 28 3.2.3 Prerequisites 37 3.3 Current status of application of HACCP management system for Torpedo breaded shrimp products at Seagift Co., Ltd .38 3.4 Comments on the application of HACCP for Torpedo breaded shrimp products at Seagift Company 51 CHAPTER PROPOSED SOLUTIONS AT SEAGIFT CO., LTD 52 4.1 Evaluation of HACCP implementation at Seagift company .52 4.1.1 Achievements 52 4.1.2 Limitations 52 4.2 Completing the critical point control process 53 4.2.1 Metal detector working process 53 4.2.2 Benefits of metal detectors in shrimp processing 56 4.3 Improve Torpedo breaded shrimp that are out of shape 56 4.3.1 Problem analysis .56 4.3.2 The reason for the error 59 4.3.3 Solutions 61 CONCLUSION 64 REFERENCES 65 APPENDIX i viii