In accordance with GOOD MANUFACTURING PRACTICES, the owner/operator of the fishing vessel and the crew must meet the following requirements. The fishing vessel will determine the position responsible for taking corrective action and the position responsible for ensuring that corrective action has been taken. Ice transported to a fishing vessel in an unsanitary truck or in unclean containers is not acceptable.
The fishing vessel will describe how it ensures that the ice they use is only approved and uncontaminated ice. The fishing vessel will describe how it ensures that the ice is stored in a well-protected isolated fishing hole, free from safety hazards where the ice could cause damage to the tuna. It is the responsibility of the owner/operator of the fishing vessel to ensure that the composition meets the requirements.
The owner/operator of the fishing vessel is required to ensure proper procedures are in place to ensure that only approved chemicals are used when cleaning the vessel. The fishing vessel must complete forms proving that incoming chemicals have been approved. The fishing vessel must demonstrate what action is being taken to remove unapproved chemicals from the vessel.
The requirement for a fishing vessel must be necessary to fish fresh/frozen tuna.
VESSEL DESIGN, PRODUCTION FACILITIES
The fish hole itself must be constructed of a smooth surface, without cracks and crevices, and made of non-corrodible material. The fish hole should also be well insulated to protect the tuna from the heat. Fishing vessels carrying a CHILLED SEAWATER SYSTEM: must have fish holes that are completely watertight.
They must have the right system to monitor the temperature of the water and the fish. Fishing vessels storing tuna ice in the fishing hole must have proper insulation and a pumping system on site to ensure that the fishing hole is properly pumped at all times. The fishing hole must be constructed in such a way that there is no risk of bilge water entering the fishing hole.
All vessels fishing for tuna must have a well-insulated container on board for the cooling process. The fishing vessel owners/operators must determine whether any of the above problems exist and determine who will take corrective action. The owner/operator of the fishing vessel must identify the person responsible for taking the corrective action and ensure that the corrective action has been taken.
The owner of the tuna fishing vessel for catching, processing and retaining tuna is obliged to ensure that no contamination is present on board. The owner must ensure that the fishing vessel complies with the regulations required by the competent authorities. The fishing vessel owners/operators must ensure that fishermen who come into contact with the tuna do not contaminate the fish directly or indirectly. Provide a training program for fishermen to demonstrate what can and will happen if they do not adhere to the requirements for proper tuna handling.
The owner is required to ensure that the proper cleaning and sanitation is completely connected to his vessel. The Action Reports 2.7.5 A, vessel defect inspection report is used to record the information and results of the sanitation inspection and indicate where corrective actions are required; and the Inspection Report 2.7.5B is used to cover the overall operation for the processing equipment for tu n and also the storage areas. The vessel must identify what the action is to be implemented, effectively of a critical nature, serious nature, major & minor nature.
DETAILED VESSEL INSPECTION REPORT
- PROCESS CONTROL .1 Requirements
- FRESH STORAGE FACILITIES .1 Requirements
- FROZEN STORAGE FACILITIES
- FINAL PRODUCT .1 Requirements
- RECALL PROCEDURES .1 Requirements
- EMPLOYEE QUALIFICATIONS ON FISHING VESSELS
During washing, only fresh safe sea water should be used when washing tuna. After properly cooling the tuna, the fish should be properly placed in a hole in the ice or in a blast freezer for freezing. An inspector appointed by the vessel must regularly or continuously inspect the tuna during the handling process to ensure that washing, chilling, icing and/or freezing is carried out. in an appropriate and safe manner.
The vessel to identify at some point should be taken when defects, deviations or defects in process control are identified. The fishing vessel must keep a record of the cooling ages as they are placed in e ik or seawater cooling or chilling age. . The fishing vessel must also ensure that the tuna in the iku is always adequate at all times to ensure that the p e ra tua does not rise.
Blast freezers for the on-board freezing of tuna need to have the proper equipment to freeze the core temperature of the tuna to -6 0 °C in 8 hours or less. When removing tuna from either the freezer or cold storage, the frozen fish must be protected to minimize the rise in temperature. The vessel must keep a log showing the temperatures of the frozen tuna.
The temperature recorder should be checked continuously to ensure that proper temperatures are maintained. The owner of the vessel must show how he will act when the temperature in the cold room rises. The fishing vessel will need to identify the person responsible for taking corrective action and must indicate which procedure was used.
Fresh tuna discharged from the fishing hole must show the tuna's e g e to be able to distinguish which market the product is intended for. There should be a program in place where fishing staff and a vessel should be trained in the proper handling of fresh/frozen tuna. When handling tuna on board, it is very important that the owner/operator plus the fishermen understand the proper methods required to be used.
T he compound: In relation to tuna, it means that the tuna has an offensive or objectionable smell, color, flavor, texture or substance associated with spoilage. U n w e l e s o m : Tuna which, either in the m e a t or on the surface, contains bacteria of public health significance, or toxins that are harmful or offensive to man.
