Good manufacturing practices for the on-shore handling and processing of tuna

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Date
1997
Author
Wiryanti, Josephine
Glynn, George F.
Limpus, Leonard G.
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URI
http://hdl.handle.net/20.500.12066/5348
Suggested Citation
Wiryanti, J., Glynn, G. F., & Limpus, L. G. (1997). Good manufacturing practices for the on-shore handling and processing of tuna. In Improved Quality Control for the Handling and Processing of Fresh and Frozen Tuna at Sea and on Shore (pp. 63-84). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.
Contents
  • 3.1 Introduction
    • 3.1.1 Receiving
    • 3.1.2 Grading of Tuna
    • 3.1.3 Cooling
    • 3.1.4 Processing of Whole Fresh Tuna
    • 3.1.5 Processing and Packing of Fresh Tuna Loins
    • 3.1.6 Packing and Shipping of Whole Fresh Tuna for Exporting
    • 3.1.7 Processing of Frozen Tuna Loins and Sticks
      • 3.1.7.1 Tuna AKAMI and TORO
      • 3.1.7.2 Proportion of Akami and Toro
      • 3.1.7.3 Dressing of Eviscerated Tuna
    • 3.1.8 Processing of Tuna for Domestic Market
    • 3.1.9 Summary
  • 3.2 Employee Requirements
    • 3.2.1 Health
    • 3.2.2 Hand-Washing
    • 3.2.3 Hand Covering, Disinfection
    • 3.2.4 Outer Garments and Head Gear
    • 3.2.5 Smoking and Spitting
  • 3.3 Plant Facility Requirements
    • 3.3.1 Building
    • 3.3.2 Floors
    • 3.3.3 Drains
    • 3.3.4 Walls
    • 3.3.5 Ceilings and Overhead Protection
    • 3.3.6 Overhead Lighting
    • 3.3.7 Toilet Facilities
    • 3.3.8 Water Supply
    • 3.3.9 Floor Tanks for the Holding and Cooling of Tuna
    • 3.3.10 Overhead Pipes
    • 3.3.11 Processing, Grading and Packing Tables
    • 3.3.12 Conveyers Used in the Production of Loins
    • 3.3.13 Chutes, Containers Trolleys
    • 3.3.14 Animals
    • 3.3.15 Rodents and Insects
    • 3.3.16 Trays and Trolleys Used in the Frozen Production
    • 3.3.17 Freezing Facilities
    • 3.3.18 Freezing Facility Temperature Recorder
    • 3.3.19 Packing Material for Fresh Tuna Shipping and Material Used in Shipping
    • 3.3.20 Offal Removal
    • 3.3.21 Room Temperature in Processing Room
    • 3.3.22 Hot Water Supply
    • 3.3.23 Ice
    • 3.3.24 Plant Surroundings
    • 3.3.25 Sewage
  • 3.4 Proper Cleaning Procedures
    • 3.4.1 Clean-up Procedures
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