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

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1997
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Wiryanti, Josephine
Glynn, George F.
Limpus, Leonard G.
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အကြောင်းအရာအသေးစိတ်မှတ်တမ်းများကို ကြည့်ပါ။

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URI
http://hdl.handle.net/20.500.12066/5349
Suggested Citation
Wiryanti, 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.
Contents
  • 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
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