| dc.contributor.author | Wiryanti, Josephine | |
| dc.contributor.author | Glynn, George F. | |
| dc.contributor.author | Limpus, Leonard G. | |
| dc.date.accessioned | 2019-08-14T08:47:50Z | |
| dc.date.available | 2019-08-14T08:47:50Z | |
| dc.date.issued | 1997 | |
| dc.identifier.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. | en |
| dc.identifier.isbn | 9810090633 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.12066/5348 | |
| dc.description.tableofcontents | - 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
| en |
| dc.language.iso | en | en |
| dc.publisher | Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | en |
| dc.title | Good manufacturing practices for the on-shore handling and processing of tuna | |
| dc.type | Book section | en |
| dc.citation.spage | 63 | |
| dc.citation.epage | 84 | |
| dc.citation.bookTitle | Improved Quality Control for the Handling and Processing of Fresh and Frozen Tuna at Sea and on Shore | en |
