Canned Tuna Quality Management Manual
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Contents
- FOREWORD
- ACKNOWLEDGEMENT
- INTRODUCTION
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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
Recent Submissions
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Good manufacturing practices for the canning of tuna: Quality control
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995) -
Good manufacturing practices for the canning of tuna: Product storage
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995) -
Good manufacturing practices for the canning of tuna: Labelling
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995) -
Good manufacturing practices for the canning of tuna: Casing
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995) -
Good manufacturing practices for the canning of tuna: Can cooling
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995) -
Good manufacturing practices for the canning of tuna: Packing
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995) -
Good manufacturing practices for the canning of tuna: Cleaning
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995) -
Good manufacturing practices for the canning of tuna: Retorting
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995) -
Good manufacturing practices for the canning of tuna: Cooling the pre-cooked fish
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995) -
Good manufacturing practices for the canning of tuna: Butchering, racking and staging
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995) -
Good manufacturing practices for the canning of tuna: Precooking
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995) -
Good manufacturing practices for the canning of tuna: Thawing
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995) -
Good manufacturing practices for the canning of tuna: Receipt, examination, handling and storage of raw fish
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995) -
Canned tuna quality management manual
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995) -
Chemical evaluation methods for quality and safety
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995) -
Sensory evaluation of tuna
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995) -
Inspection/verification of a tuna cannery
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995) -
HACCP plan for canned tuna
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995) -
Good manufacturing practices for the canning of tuna
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995)
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