Canned tuna quality management manual
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Suggested Citation
Suwanrangsi, S., Keerathiviriyaporn, S., Sophonphong, K., Briliantes, S., & Limpus, L. G. (1995). Canned tuna quality management manual. Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.
Contents
- FOREWORD
- ACKNOWLEDGEMENT
- INTRODUCTION
- CHAPTER 1: GOOD MANUFACTURING PRACTICES FOR THE CANNING OF TUNA
- Section I - Receipt, Examination, Handling And Storage Of Raw Fish
- Section II - Thawing
- Section III - Butchering, Racking and Staging
- Section IV - Precooking
- Section V - Cooling The Pre-Cooked Fish
- Section VI - Cleaning
- Section VII - Packing
- Section VIII- Retorting
- Section IX - Can Cooling
- Section X - Labelling
- Section XI - Casing
- Section XII - Product Storage
- Section XIII- Quality Control
- CHAPTER 2: HACCP PLAN FOR CANNED TUNA
- CHAPTER 3: INSPECTION/VERIFICATION OF A TUNA CANNERY
- CHAPTER 4: SENSORY EVALUATION OF TUNA
- CHAPTER 5: CHEMICAL EVALUATION METHOD FOR QUALITY AND SAFETY
- Appendix Code of Practise