The document outlines the HACCP process and flow diagram for canned tuna production at Albo Tuna Cans Pvt Limited. It includes details on the HACCP team, product description, raw materials, hazard analyses including bacteria growth and contamination risks, and preventive measures. References for HACCP guidance and fish canning practices are also provided.

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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3. HACCP Team Record Sheet
3

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)
4

5. • Additional Expertise/Consultans
1. P. Harrison Microbiologist and have a microbiological
lab
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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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7. • Canned TUNA species
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Skipjack – Katsuwonos pelamis
Bigeye – Thunnus obesus
Yellowfin – Thunnus albacares
Albacore – Thunnus alalunga

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.
8

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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10. Process Flow Diagram
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11. Raw materials
11
TUNA Salt Cans/Lid

12. Hazards Analysis
• Pathogenic Bacteria Growth
 Staphylococcus aureus (S. aureus) growth and enterotoxin production
 Clostridium botulinum
 Shigella spp
 Salmonella spp
 Escherichia coli
• Scombrotoxin (elevated histamine levels)
• Allergens and Food Additives
• Contamination with physical material
• Recontamination of product after heat processing – defective
containers, poor sealing, contaminated cooling water, poor handling
of cans 12

13. Hazard Analysis Chart
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14. Con…
14
Ingredients/ Process Step Hazard Preventive Measure
CCP
Yes/NO
NO
Yes

15. 15
Ingredients/ Process Step Hazard Preventive Measure
CCP
Yes/NO
NO
Yes
Yes
NO
NO

16. 16
Ingredients/ Process Step Hazard Preventive Measure
CCP
Yes/NO
NO
NO
NO

17. 17
Ingredients/ Process Step Hazard Preventive Measure
CCP
Yes/NO
NO
NO

18. 18
Ingredients/ Process Step Hazard Preventive Measure
CCP
Yes/NO
NO
Yes
NO
NO

19. 19
Ingredients/ Process Step Hazard Preventive Measure
CCP
Yes/NO
NO
NO

20. 20
Ingredients/ Process Step Hazard Preventive Measure
CCP
Yes/NO
NO
NO
Yes

21. 21
Ingredients/ Process Step Hazard Preventive Measure
CCP
Yes/NO
Yes
NO
NO
NO

22. CCP Monitoring Table
22

23. 23
CP Monitoring Table

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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25. 25
Thank You!