In this PPT, I have discussed how to apply HACCP for Canned Tuna processing line. And CP and CCP also considered. What are the hazards in the process line and how to prevent them are also mentioned. And how the HACCP team making and what are the qualities they should have also mentioned.
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Tuna haccp
1. Process Flow Diagram
&
HACCP For Canned
TUNA.
H.M.R.P. Perera
14/AG/023
Department of Livestock Production
Faculty of Agricultural Sciences
Sabaragamuwa University of Sri Lanka.
2. Content
1. HACCP team record sheet
2. Product description
3. Process flow diagram
4. Raw materials
5. Hazards analysis
6. Hazards analysis chart
7. CCP monitoring table
8. CP monitoring table
9. References
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4. • Business & location – Albo TUNA cans Pvt limited.
No. 15, Church Road, Wennappuwa, Negombo.
• Product/Process - Fish Canning
• HACCP Team Leader - Mr. Dewseth Ferdinando. The Production Manager
• Core Team Members
1. Champika Ranawaka QC Manager( B.Sc and M.Sc in Food &
nutrition.)
2. Akila Viraj QC analyst (Diploma in Food Safety Mgt
Systems)
3. Vijith Vijayamuni Production Worker (B.Tec in UWU)
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6. Product Description
• Pre‐cooked, cleaned and frozen tuna meat packed in sealed
plastic loin bags are shipped from primary processing
facilities operating in different locations about the world to
a secondary processing facility for canning.
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8. • At the canning facility the frozen loins are thawed and further
processed for packaging as a lowacid food in hermetically sealed, rigid
metal cans that are thermally treated to prevent spoilage in
non‐refrigerated storage.
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9. • The finished, canned products contain solid tuna pieces seasoned
with salt.
• Canned tuna is processed as a ready‐to‐eat product to be consumed
by the general public.
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24. References
1. TUNA council HACCP Guidance for canned Tuna.(National Fisheries
Institute’s TUNA council.)
2. Fish and Fishery Products Hazards and Controls Guidance. Fourth
Edition – April 2011.
3. Fish Canning Handbook By Les Bratt.
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