បង្ហាញកំណត់ត្រាសាមញ្ញសម្រាប់ធាតុ

An integrated quality management program (IQMP) for the on-shore handling and processing of fresh and frozen tuna

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dc.contributor.authorWiryanti, Josephine
dc.contributor.authorGlynn, George F.
dc.contributor.authorLimpus, Leonard G.
dc.date.accessioned2019-08-14T08:47:50Z
dc.date.available2019-08-14T08:47:50Z
dc.date.issued1997
dc.identifier.citationWiryanti, J., Glynn, G. F., & Limpus, L. G. (1997). An integrated quality management program (IQMP) for the on-shore handling and processing of fresh and frozen tuna. In Improved Quality Control for the Handling and Processing of Fresh and Frozen Tuna at Sea and on Shore (pp. 85-132). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.en
dc.identifier.isbn9810090633
dc.identifier.urihttp://hdl.handle.net/20.500.12066/5349
dc.description.tableofcontents
  • 4.1 Introduction
    • 4.1.1 Process Flowchart for Determining Inspection/Control Points
    • 4.1.2 Potential Inspection/Control Points
    • 4.1.3 Identification of Inspection/Control Points
  • 4.2 Fish
    • 4.2.1 Requirements
    • 4.2.2 Fish Defect Deficiency
    • 4.2.3 Monitoring Procedures
    • 4.2.4 Corrective Action
      • 4.2.4.1 Corrective Action Report
      • 4.2.4.2 Inspection of Tuna At Receiving Site
      • 4.2.4.3 Raw Product Inspection Report
      • 4.2.4.4 Information to be Supplied by Fish Processing Company
  • 4.3 Other Ingredients
    • 4.3.1 Requirements
    • 4.3.2 Ingredients
    • 4.3.3 Defect Definitions
    • 4.3.4 Defect Tolerances
    • 4.3.5 Monitoring Procedures
    • 4.3.6 Corrective Action
    • 4.3.7 Data Collection and Reporting Forms
      • 4.3.7.1 Incoming Ingredient Inspection Report
      • 4.3.7.2 Information to be Supplied by the Processing Company, Monitoring Procedures
  • 4.4 Ice
    • 4.4.1 Ice Requirements
    • 4.4.2 Ingredients
    • 4.4.3 Defect Definitions
    • 4.4.4 Monitoring
  • 4.5 Cleaning Agents, Sanitisers, Lubricants
    • 4.5.1 Requirements
    • 4.5.2 Specifications
    • 4.5.3 Monitoring Procedures
    • 4.5.4 Corrective Action
    • 4.5.5 Forms for Data Collection and Reporting
      • 4.5.5.1 Incoming Chemical Report
  • 4.6 Plant Construction/Production Facilities/Plant Equipment
    • 4.6.1 Building
    • 4.6.2 Floors
    • 4.6.3 Drains
    • 4.6.4 Walls
    • 4.6.5 Ceilings
    • 4.6.6 Overhead Lighting
    • 4.6.7 Overhead Pipes
    • 4.6.8 Toilet Facilities
    • 4.6.9 Water Supply
    • 4.6.10 Floor Tanks
    • 4.6.11 Equipment
    • 4.6.12 Freezing Equipment
    • 4.6.13 Guidelines for Corrective Action
    • 4.6.14 Plant Rating Forms
    • 4.6.15 Guidelines for Corrective Action
  • 4.7 Operation and Sanitation
    • 4.7.1 Requirements
    • 4.7.2 Sanitation
    • 4.7.3 Plant Rating Forms
    • 4.7.4 Corrective Action
  • 4.8 Process Control
    • 4.8.1 Requirements
    • 4.8.2 Defects and Deficiencies
    • 4.8.3 Inspection Requirements
    • 4.8.4 Corrective Action
  • 4.9 Fresh/Frozen Storage Facilities
    • 4.9.1 Fresh Storage Facility
      • 4.9.1.1 Requirements
      • 4.9.1.2 Inspection Requirements
      • 4.9.1.3 Corrective Action
      • 4.9.1.4 Fresh Tuna Temperature Recording Log
    • 4.9.2 Frozen Storage Facility
      • 4.9.2.1 Requirements
      • 4.9.2.2 Inspection Requirements
      • 4.9.2.3 Corrective Action
      • 4.9.2.4 Frozen Tuna Cold Storage Log
  • 4.10 Packaging Material
    • 4.10.1 Requirements
    • 4.10.2 Specifications
    • 4.10.3 Defect Definitions
    • 4.10.4 Defect Tolerances
    • 4.10.5 Monitoring Procedures
    • 4.10.6 Corrective Action
    • 4.10.7 Packing Material Inspection Report
  • 4.11 Final Product
    • 4.11.1 Requirements
    • 4.11.2 Defect Tolerances
    • 4.11.3 Sampling Plan
    • 4.11.4 Corrective Action
  • 4.12 Recall Procedures
    • 4.12.1 General Requirements for Fresh and Frozen Tuna Products
    • 4.12.2 Specifications for the Documentation of Shipments
    • 4.12.3 Monitoring Procedures
    • 4.12.4 Corrective Action
    • 4.12.5 Shipment Record Form
  • 4.13 Employee Qualifications
    • 4.13.1 Requirements
  • Annex 6 Potential Critical Control Points for Fresh/Frozen Tuna Products
  • Annex 7 Detailed Plant Inspection and Rating Report
  • Annex 8 Employee Hygienic Practices Checklist
  • Annex 9 Detailed Plant Hygienic Inspection Report
  • Annex 10 Action Report
en
dc.language.isoenen
dc.publisherMarine Fisheries Research Department, Southeast Asian Fisheries Development Centeren
dc.titleAn integrated quality management program (IQMP) for the on-shore handling and processing of fresh and frozen tuna
dc.typeBook sectionen
dc.citation.spage85
dc.citation.epage132
dc.citation.bookTitleImproved Quality Control for the Handling and Processing of Fresh and Frozen Tuna at Sea and on Shoreen


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