Processing What When Where How Who Corrective Actions Validation Records
Steps
1.Receiving Receive Upon Receiving Inspect Quality - Reject - Conduct - Receiving
raw fish delivery. area. quality, check control substandar regular logbook.
from temperature, staff. d fish. supplier -
suppliers. verify delivery audits. - Inspection
documents, - Notify the forms.
and ensure supplier for - Review
specifications. replacemen inspecti
ts. on
reports.
2.Fish N/A N/A N/A N/A N/A N/A N/A N/A
Cleaning
and
Deboning
3. Grading N/A N/A N/A N/A N/A N/A N/A N/A
and
Crashing
4. Marinate After Marination Submerge fish Marination Test pH, taste, Marination log.
Marination fish using grading. area. in marinade staff. - Adjust and time
Process pre-mixed for specified marinade regularly.
brine and time under formula if
spices. controlled results are
temperature. inconsistent
- Replace
contaminat
ed
marinade.
5. Draining N/A N/A N/A N/A N/A N/A N/A N/A
and Pre-
Draining
6. Packing N/A N/A N/A N/A N/A N/A N/A N/A
7. Labeling Label and After Cold Verify correct Labeling - Relabel Monitor - Storage
and store fish packing. storage labeling. and incorrectly storage logs.
Storage in cold area. storage labeled temperature
storage to Store at staff. items. - Temperature
daily.
maintain required records.
quality. temperature (- - Adjust cold
18°C or storage
below). temperatur
e as
needed.
8. Deliver Based on Distribution - Use Logistics - Repackage Inspect - Delivery
Distribution packaged delivery area. refriger team. damaged vehicles and logs.
fish to schedule. ated goods. goods before
retailers or trucks. dispatch. - Customer
customers. - Reschedule feedback
- Ensure deliveries in forms.
proper case of
handlin delays.
g to
avoid
damage
.
