2.3.1 Requirements
Under GOOD MANUFACTURING PRACTICES the following requirem ents are to b e follow ed by th e fishing vessel ow ner/operator, an d crew.
1) No person shall take on boa rd th e fishing vessel any tu n a th a t is d e co m p o se d , ta in te d or unw holesom e.
2) W hen tuna is taken abo ard the vessel it is required to b e b le e d properly.
3) After bleeding, the g u t m aterial m ust be rem oved. No tuna is to b e kept on b o a rd o f fishing vessel w ithout being properly g u tte d a n d w ashed.
4) The gills from all tuna are to b e rem oved properly.
5) Tuna should be p la c e d in an insulated co n ta in e r co n ta in in g tw o parts c le a n safe ice a n d o n e p a rt cle a n safe salt w ater. The tuna should rem ain in this tank until th e co re te m p e ra tu re reaches 0°C.
6) After chilling, tuna intended for the fresh m arket m ust b e p la c e d into th e fish hole. The belly o f th e tuna m ust be p a cke d co m p le te ly w ith g o o d cle a n ice. The exterior skin must be com pletely covered with tuna p a p e r to p ro te c t th e outer surface.
7) After chilling, tuna destined for freezing m ust b e p la c e d in blast freezer either suspended by the head or p la c e d fla t with h ea d first into blast air flow.
8) Every vessel is required to keep a record o f e a c h day's c a tc h . The inform ation th a t is required is as follows:
A) The areas th a t w ere fished during th e trip.
B) The num ber o f fishing hooks used or lines used e a c h day.
C) The num ber o f live tuna la nded e a c h day.
D) The num be r o f d e a d tuna la n d e d e a c h day.
E) The num ber o f discard tuna for e a c h day.
F) The num ber a nd kinds of other fish c a u g h t w hile fishing tuna, for e a c h day,
G) There m ust be a fish hole ch a rt showing th e list o f e a c h day's ca tch , where they are stowed in the hole so as to ensure th a t the oldest tuna c a n b e kept sepa ra te from th e fresh tuna.
H) There m ust be a log showing th e m onitoring o f th e te m p e ra tu re o f th e tuna as it is being p la c e d in th e fish hole. Also there m ust b e a log to show th e tem peratures o f th e frozen tuna being rem oved from th e blast for storage in c o ld storage.
Any equipm ent th a t is used in th e processing o f tuna th a t is d a m a g e d or ca n cause any d a m a g e or c o n ta m in a tio n to th e tuna, c a n n o t b e used.
All fish handling equipm ent such as knives, chutes, fish conveyors, fish washers, ta b le s a n d utensils, shall b e o f sm ooth, non-absorbent, non -co rrodible m ate rials. If w o od is to c o m e in c o n ta c t with th e tuna, it m ust b e free from cracks and crevices and constructed in such a m anner th a t it c a n b e properly cle a n e d .
The c o n ta c t surface o f th e fish h a tch m ust b e properly co n stru cte d so as it is of proper size, The c o n ta c t surface in th e fish hole m ust b e properly insulated.
Both the fish hole surface an d the fish hole hatch m ust b e properly constructe d o f a sm ooth surface, free from cracks a nd crevices a n d m a d e o f non- co rro d ib le m aterial.
Only cle a n safe salt w ater is to b e used in th e washing a n d cle a n in g o f tuna.
Fresh w ater is not to b e used d u e to th e fa c t th a t if used, it will cause b le a ch in g o f th e skin,
A fter th e rem oval o f th e g u t m ate rial from th e fish, it is to be d iscard ed im m e d ia te ly. It is not to b e le ft around th e tu n a d u e to th e fa c t th a t it c a n ca use c o n ta m in a tio n to th e fish.
Any a re a a b o a rd th e fishing vessel th a t c a n c o m e in c o n ta c t with th e tuna m ust be o f a sm ooth surface an d kept in a c le a n a n d sanitary cond ition . Fishing vessels m ust have a proper overhead c a n o p y in p la c e so as to p ro te c t th e tuna from d ire c t c o n ta c t with th e sun.
2.3.2 D efect D eficiency
A tuna which is taken on b oa rd in w hole state is considered d e fe c tiv e if there is any tra c e o f fuel oil or other critica l co n ta m in a tio n o f th e flesh o d o u r w hich is in d ica tive o f d e co m p o sitio n or taint.
Critical contam ination is the presence of any m aterial or distinct a n d persistent o d o u r or flavou r o f any m aterial w hich has not being derived from fish an d w hich poses a th re a t to hum an health.
Tuna which is not bled, cle aned or chilled properly c a n also b e c o m e a d e fe c t fish.
2.3.3 Monitoring Procedures
The follow ing procedures shall be used in determ ining th e co n d itio n o f the tuna:
Each tuna is exam ined for co n ta m in a tio n by fuel oil or other critica l c o n ta m in a tio n source likely to b e a th re a t to hum an health a t tim e of taking th e tuna on-bo ard .
In regards to d e a d tuna th a t are taken on boa rd a t tim e o f c a tch in g , these fishes must b e in spected to see th a t there are no co n ta m in a tio n arising from th e fish being d e a d . W hen these fish have being dressed th e belly section m ust be inspected to ensure th a t th e fish is still fit for hum an consum ption,
D ead tuna a fte r being processed a b o a rd th e vessel m ust b e m arked and separated so as when p ro d u ct is la n d e d , it c a n b e reinspected by th e receiving plant.
2.3.4 Corrective Action
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W hen th e re is a problem w ith th e tuna there should b e a co rre ctive a c tio n report filled o u t describing th e problem a n d w h at a c tio n has b e e n taken. An e xa m p le o f a C orrective A ction reporting form is fo u n d in 2.3.6.
The fishing vessel will identify th e position responsible for taking co rre ctive action an d the position responsible for ensuring th a t th e co rre ctive a c tio n was ca rrie d out. If th e vessel ow ner w ants to use its ow n form s it m ust p rovid e an e xa m p le o f th e form s th a t will b e used to record th e co rre ctive a ctio n . For e a c h instance o f n o n -c o m p lia n c e th e fishing vessel m ust have a record o f the corrective a ction th a t took p la ce a n d th a t th e records m ust provid e th e follow ing inform ation:
■ A d escrip tion o f th e n o n -co m p lia n ce item
■ The d a te th e n o n -c o m p lia n c e item h a p p e n e d
■ The d a te th e co rre ctive a c tio n to o k p la c e
■ W hat co rre ctive a c tio n was taken
■ The o u tc o m e
■ The signature o f th e person responsible 2.3.5 Inspection o f Tuna As it is Being Taken On board
During the c a tc h in g a n d taking on boa rd o f tuna a n inspection o f th e overall a p p e a ra n c e should b e don e. Section 2.3.7 contains a n e xa m p le o f an inspection o f landing report and Section 2.3.8 is th e inform ation to b e supplied by th e fishing vessel.
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2.3.6
CORRECTIVE A C TIO N REPORT
D a te : A re a A ffe c te d :
D e s c rip tio n o f th e P ro b le m w ith th e T u n a :
S h o w A c tio n W h ic h H as B e in g T a ke n to C o rr e c t th e P ro b le m :
D a te P ro b le m S o lv e d : C u rre n t S ta tu s :_______
V e sse l O w n e r :_______
In s p e c to r :___________
This re p o rt m ust b e fille d o u t when there is a p ro b le m th a t is a ffe c tin g th e q u a lity o f th e tuna.
This re p o rt m ust b e ke p t to show whether there was a p ro b le m a n d w h at was d o n e to c o rre c t th e p ro b le m .
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2.3.7
INSPECTION O F TUNA AS IT IS BEING RECEIVED O N -B O A R D VESSEL
D a te : N a m e o f V e sse l:
A re a F is h e d : T yp e o f F ish in g G e a r:
S p e c ie s :
O u te r A p p e a r a n c e o f F is h : A n y O d o u r s :
Fish L iv e : Fish D e a d :
C o n d itio n o f B e lly o f F is h : T e m p e ra tu re o f th e F is h :
A n y N o tic e a b le C o n ta m in a tio n : Fish P a s s :
Fish F a il:
A n y C o m m e n ts to th e C o n d itio n W h ic h is N o t L is te d o n th is S h e e t:
In s p e c te d By:
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2.3.8
INFORM ATION TO BE SUPPLIED BY FISHING VESSEL
Type o f Fishing O p e ra tio n : R e q u ire m e n ts
W e w ill m e e t g o o d m a n u fa c tu rin g p ra c tic e s fo r th e o n b o a rd h a n d lin g o f tu n a as o u tlin e d in this m a n u a l.
O r
W e w ill p ro v id e o u r o w n c o m p a n y re q u ire m e n ts th a t w ill m e e t o r e x c e e d th o s e
s u p p lie d in th e GMP. ________
D e fe c t D e fin itio n s a n d D e fe c t T o lerances
W e will utilise th e d e fe c t d e fin itio n s a n d d e fe c t to le ra n c e s as d e s c rib e d b y fisheries fo r th e h a n d lin g o f w h o le d re sse d tu n a w h ic h is b e in g p re s e n te d in this d o c u m e n t.
O r
W e w ill p ro v id e o u r o w n c o m p a n y d e fe c t d e fin itio n s a n d to le ra n c e s th a t m e e t o r
e x c e e d th o s e s u p p lie d b y th e GMP. ________
M o n ito rin g P ro ce d u re s
W e w ill im p le m e n t th e le ve l o f m o n ito rin g as s p e c ifie d in this d o c u m e n t. ________
O r
W e will p ro v id e o u r o w n c o m p a n y m o n ito rin g p ro c e d u re s th a t m e e t o r e x c e e d th o s e
s u p p lie d b y in th e G M P. ________
Form s fo r d a ta c o lle c tio n a n d in s p e c tio n re p o rtin g
W e w ill u tilize c o rre c tiv e a c tio n s h e e t a n d th e raw in s p e c tio n fo rm s u p p lie d in this m a n u a l.
O r
W e will p ro v id e o u r ow n c o m p a n y re p o rts fo r c o rre c tiv e a c tio n a n d th e ra w in s p e c tio n re p o rts th a t m e e t o r e x c e e d th o s e s u p p lie d b y in this d o c u m e n t. ________
If th e fis h in g vessel is g o in g to su p p ly its o w n re p o rt fo rm s fo r a n y o f th e a b o v e m e n tio n e d re p o rtin g fo rm s it m ust p re se n t a c o p y o f th e fo rm s th a t it w ill b e using to th e a p p ro p ria te a u th o ritie s.
N a m e o f vessel o w n e r/o p e ra to r:__________________________________________
D a te :_____________________________
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2.4 ICE
2.4.1 Requirements
Only b e th a t is m a d e from c le a n safe w ater c a n b e used fo r th e chilling a nd icin g o f tu n a a b o a rd a fishing vessel.
O nly properly crushed ic e should b e used w hen icing th e tuna. W herever possible b lo ck ic e should b e crushed in a p ro p e r crushing m a ch in e b e fo re p la cin g a b o a rd th e vessel.
2.4.2 Ingredients
The only additive perm itted in w ater for m aking ic e is chlorine. The a m o u n t o f chlorine w hen teste d in w ater should not e xce e d 10 parts per m illion (ppm ).
2.4.3 D efect Definitions
Ice w hich is n o t cle a n or safe is n o t p e rm itte d to b e used in th e chilling o f or th e icin g o f tuna.
Ice w hich has c o m e in c o n ta c t with c o n ta m in a tio n c a n n o t b e used in th e p ro d u ctio n o f tuna.
Ice which has a sharp e dg es or large pieces o f ic e should n o t b e used in th e icing o f tuna.
It is n o t p e rm itte d to reuse ic e th a t has a lre a d y being used fo r previous p ro d u c tio n . Ice w hich has being transported to th e fishing vessel in an unsanitary truck or in u n cle a n containers is n o t a c c e p ta b le .
2.4.4 Monitoring
The fishing vessel will describe how it ensures th a t th e ic e w hich th e y use will b e only ice th a t is approved and uncontam inated. The fishing vessel will d escrib e how it ensures th a t th e ic e is stored in a prope r p ro te c te d insulated fish hole free from a ny safety risks w hereby th e ic e c a n ca use d a m a g e to th e tuna.
2.5 CLEANING AGENTS. SANITISERS, LUBRICANTS 2.5.1 Requirements
O nly cle a n in g agents, sanitisers, lubricants w hich have b e e n a p p ro ve d for food g rade ca n be used in th e cle a n in g o f th e e q u ip m e n t, fish hole a n d any area th a t th e tuna will c o m e in c o n ta c t, during th e o p e ra tio n o f fishing.
It is th e responsibility o f th e ow ner/operator o f th e fishing vessel to ensure th a t th e co m p o u n d s m e e t th e requirem ents.
2.5.2 Specifications
The fishing vessel m ust m aintain a list o f all cle a n in g agents, sanitisers, - 4 1 -
lubricants, a n d any other ch e m ica ls th a t a re to b e used in th e o n -b o a rd operation. The list must include the specifications for e a ch c h e m ic a l used an d w h at a n d where they are used.
2.5.3 Monitoring Procedures
The fishing vessel ow ner/operator is required to provide th e proper procedures fo r ensuring th a t only a p p ro ve d ch e m ica ls are used in th e cle a n in g o f th e vessel.
2.5.4 Forms for Data C ollection & Reporting
The fishing vessel must c o m p le te form s showing th a t in co m in g ch e m ica ls are approved. Examples o f the form s to b e used a re found in Sections 2 .5 .6 an d 2.5.7.
2.5.5 Guidelines for C orrective Action
The fishing vessel m ust show w h a t a c tio n is taken to rem ove u n a pproved ch e m ica ls from th e vessel.
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2.5.6
IN C O M IN G C H EM IC AL INSPECTION REPORT
D a te:
Type o f C h e m ic a l: S upplier:
W h a t it is to Be Used For:
B rand N a m e : M a n u fa c tu re r:
Yes N o
Has th e c h e m ic a l b e in g a p p ro v e d ? A re th e c o n ta in e rs safe?
A re th e c h e m ic a ls p ro te c te d fro m c o n ta m in a tio n ?
D o th e c h e m ic a ls m e e t th e c o m p a n y s p e c ific a tio n s a n d re q u ire m e n ts?
If th e re is a p ro b le m , th e n list th e a c tio n th a t w ill b e ta k e n to e lim in a te a n y p ro b le m s :
This in s p e c tio n re p o rt is to b e c o m p le te d fo r e a c h c h e m ic a l w h ich is to b e u s e d in th e o n b o a rd h a n d lin g fo r tu n a .
This fo rm w h en c o m p le te d is to b e s ig n e d a n d k e p t o n file fo r fu tu re re fe re n c e .
In s p e c te d by:
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2.5.7
INFORM ATION TO BE SUPPLIED BY THE FISHING VESSEL OWNER/OPERATOR
Type o f Fishing V e s s e l:______________________________________________________
The O w n e r/O p e ra to r o f th e fish in g vessel a g re e s th a t th e re q u ire m e n ts as s p e c ifie d in this d o c u m e n t re g a rd in g th e use o f c le a n in g a g e n ts, sanitisers & lu b ric a n ts w ill b e m e t.
Item s Used:
The fis h in g vessel w ill k e e p a list o f a ll c h e m ic a ls use d o n -b o a rd th e vessel fo r th e m a in te n a n c e o f e q u ip m e n t a n d fish facilities. This list will show all th e in fo rm a tio n w h ic h has b e in g id e n tifie d in this re p o rt a n d w ill h a v e a v a ila b le fo r in s p e c tio n o n re q u e st.
M on ito rin g Procedures:
The fis h in g vessel w ill show w h a t p ro c e d u re s it w ill im p le m e n t to e n su re th a t o n ly a p p ro v e d c h e m ic a ls a re use d in th e p ro ce ss fo r th e o n -b o a rd h a n d lin g e q u ip m e n t w h ic h is use d fo r th e tu n a o p e ra tio n .
N a m e o f C o m p a n y O ffic ia l:
D a te :
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2.6.1 Requirements for Vessel Design
The require m en ts th a t a fishing vessel m ust m e e t to b e a b le to fish for fresh/frozen tuna.
The d e ck area used for the handling o f tuna must b e co n stru cte d o f a sm ooth surface, free from cracks an d crevices a n d m a d e o f n o n -co rro d ib le m aterial.
The d e ck area m ust not have any areas th a t c a n ca use co n ta m in a tio n to th e tuna.
M aterials w h ich a re used w hen tuna is being p la c e d on th e d e c k a rea m ust b e kept c le a n a n d safe. Any m aterials w hich c a n cau se d a m a g e or co n ta m in a tio n to th e tuna are not pe rm itte d to b e used.
The fish hole h a tch m ust b e co n stru cte d in th e prope r m anner. The h a tch should h a ve a prope r o p e n in g w hich is properly co n stru cte d o f a sm ooth surface free from cracks a n d crevices a n d n o n -co rrodible m aterial. A h a tch w h ich is m a d e o f w o od m ust b e p ro te cte d with a sm ooth co ve rin g so as to pro te ct the skin and flesh o f th e tuna w hen either b eing p la c e d in th e hole, or being rem o ved from th e hole.
The fish hole itself, must be co n stru cte d o f a sm ooth surface, fre e from cracks an d crevices, a n d m a d e o f non -co rrodible m aterial. The fish hole m ust also be well insulated to protect the tuna from the heat. If th e insulation is to c o m e in d ire c t c o n ta c t with th e fish, th e n it is to b e m a d e o f only prope r a p p ro ve d insulation. This insulation c a n n o t have any ch e m ica ls w hich c a n cause c o n ta m in a tio n or harm to hum an beings.
Fishing vessels w hich have a REFRIGERATED SEA WATER SYSTEM on boa rd : are required to have fish holes th a t are c o m p le te ly w atertight. They are required to have the proper system to control the tem perature of th e w ater a n d th e fish.
The te m p e ra tu re o f th e fish m ust b e m ain ta in e d a t 0 °C a t all tim es.
Fishing vessel which have a FREEZING ON-BOARD SYSTEM: are required to have a proper freezing system a b o a rd to ensure th a t th e c o re te m p e ra tu re o f th e tuna is low ered to a te m p e ra tu re o f -6 0 °C w ithin 8 hours or less, a n d th a t th e c o ld storage room air te m p e ra tu re c a n b e m a in ta in e d a t -5 0 °C or below . Fishing vessels w hich store th e tuna in ic e in th e fish hole are required to have proper insulation a n d a p u m p in g system in a p la ce , so as to ensure th a t th e fish hole is being properly p u m p e d a t all tim es.
The fish hole must be constructed in a m anner whereby there is no risk th a t any BILGE WATER c a n c o m e into the fish hole. If this w ere to h a p p e n , it c a n cause th e tuna to b e c o m e co n ta m in a te d .
There must b e in p la ce a ca n o p y to p ro te c t th e tuna from d ire c t c o n ta c t with th e sun.
2.6.2 Production Facilities