ABC CO., LTD
40 BAN CO STREET, WARD 3, DISTRICT 03, HOCHIMINH CITY, VIET NAM
-----oOo-----

PROCESSING FLOW CHART
PRODUCT NAME: FROZEN MARINE FISH (SPECIES NOT HISTAMIN HAZARD)
RECEIVING RAW MATERIAL*

WASHING 1

PROCESSING

WASHING 2

SIZING & GRADING

WASHING 3

WEIGHING

ARRANGING TRAY (For Block)

ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010

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FREEZING (IQF/IWP), DIVIDING (Dividing for Block) AND GLAZING

BAGGING / VACCUM

METAL DETECTING*

PACKING AND STORAGE

Notes: * Critical Control Point (CCP)
Date of approved: May 21, 2010
Approver:

ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010

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ABC CO., LTD
40 BAN CO STREET, WARD 3, DISTRICT 03, HOCHIMINH CITY, VIET NAM
-----oOo-----

DESCRIPTION OF PRODUCT
No.

Items

Description

1


Name of product

Frozen marine fish (species not histamin hazard)

2

Raw material

YELLOW STRIPE TREVALLY (Selaroides leptolepis)
LAYANG SCAD (Decapterus macrosoma)
LEATHER JACKET(Aluterus monoceros)
GOLDEN SCAD (Selar crumenophthalmus)
SILLAGO (Sillago sihama)
YELLOW TAIL FUSILIER (Caesio eythrogaster)
PARROT FISH (Choerodon rubescens)

3

Method of transportation Raw material from boat owners, supply agents. It’s preserved
and raw material receiving by ice in insulating tanks ensure temp of raw material 
40C.
Before receiving. QC inspects freshness, temp, unapproved
chemical for preserving.

4

Raw material harvesting Coastal provinces such as Kiengiang, Camau
area

5


Brief
description
product specifications

6

Other ingredients (beside NaCl
of raw material)

of Whole-fish: Raw material was washed, IQF/IWP
Whole cleaned fish: headless, gutted, vaccum, IQF/IWP

ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010

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7

Processing summary

Receiving Raw Material -> Washing 1 -> Processing ->
Washing 2 -> Sizing and Grading -> Washing 3 -> Weight
-> Arranging Tray (for block) -> Freezing (IQF/IWP)
Dividing (for block) and Glazing -> Bagging/ Vaccum ->
Metal Detecting -> Packing and Storage.


8

Packing style

- Whole fish: 2.0 lbs/bag with rider, 20 bags/carton
- Whole cleand fish: 14oz/tray/PA with rider, vaccum, 40
tray/carton
or base on requirement from customer.

Keep in cold store at T0 = -200C  20C

9

Storing condition

10

Distributing
and Products are transported and distributed in frozen style at T0
transporting conditions.
= -200C  20C

11

Shelf life

24 months since the date of production

12


Time of product display

No

13

Labeling requirements

Name of product including trade and latin name, kind of
product, producer, harvesting area, EU code, lot code,
production date, shelf life, size, net weight or base on
customer’s require.

14

Special conditions

No

15

Intended use

Thawed and cooking before using.

16

Intended consumers

General public


17

Obliged regulations

- Vietnam standard

ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010

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- Importing standard not lower than Vietnam standard
Date of approved: May 21, 2010
Approver:

ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010

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ABC CO., LTD
40 BAN CO STREET, WARD 3, DISTRICT 03, HOCHIMINH CITY, VIET NAM
-----oOo-----

DESCRIPTION OF PROCESSING FLOW CHART

PRODUCT NAME: FROZEN MARINE FISH (SPECIES NOT HISTAMIN HAZARD)
STEPS

TECHNICAL
PARAMATERS
- Preserving temp  40C

RECEIVING
RAW
MATERIAL

ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010

DESCRIPTION
Raw material is transported by the companies
specialized
vehicles,
storage
0
temperature 4 C raw materials, quality control using
sensory materials. Just get into lots of raw material
processing requirements.

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6


- Temp. of washing water 
100C

- Frequency for changing
water of each tank: max 200
kg/time.

- Before preprocessing, raw material has to be
washed in two tanks of cold fresh water. Temp of
water and frequency for changing water is according
to stipulation.

- Semi-product temp  60C
- Temp. of water  100C

WASHING 1

- Raw material was cut head, gutted
- The above operation must be lightly to avoid
damage product.
- After reprocessing, semi-product must be put into
the basket or tray and cover ice to ensure the temp for
semi-product.

PROCESSING

WASHING 2

SIZING &
GRADING

- Temp. of washing water  - Semi-product has to be washed in two tanks of cold
fresh water. Temp of water and frequency for

100C
- Frequency for changing changing water is according to stipulation.
water of each tank:
200
kg/time.
1./ Whole (cleaned) fish QC checks size and grade regularly.
(pcs/kg): 100/200, 200/300,
300/500, 500/800, 800/Up
or sizing base on customer’s
require
- Draining time 2-3 minutes

- For IQF product, the weighing operated after
freezing and base on customer require.
- QC checks regularly the exact of scale.

WEIGHING

ARRANGING

ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010

- The tray sanitized before arranging, not use
Page

7


deformed tray.
- Size card must right with size of product.

- For IQF product: arrange it on the tray, each layer
separated by PE piece. Ensure PE piece is dry when
arranging,
The arranging tray must be base on customer require.

TRAY (for
block)

FREEZING,
DIVIDING (for
block) AND
GLAZING

- Temp of pouring water
- Sanitize freezer before putting semi-product into it.
0
- After arranging, pour water for Squid before
5C
0
freezing. The pouring water is according to currently
- Temp of freezer :-40 C
stipulation (don’t pour water for IQF product).
- Freezing time:3-4 h
- Internal temp of product: – - Ensuring temp of freezer is –10 0C (max) before
putting semi-product into.
180C.
- After reaching internal temp, product transferred to
-Temp of glazing water
0
the separating and glazing system.

3C
- Glazing water must ensure ready with temp as
stipulation.
- After glazing and bagging for block product.
Operating is lightly and avoid block is broken

BAGGING

METAL
DETECTING

- I.Q.F: PE bagging and sealing perfectly.
- Semi block/block frozen: PE bagging, not sealing.
Never allow metal fragments
larger than test piece (Fe:
1.5mm, Sus: 2.5 mm), mixed
in product.

- All of products must be passed metal detector in
order to find out and get rid of metal fragments from
products

-Temp of cold store :

- Packing style is base on customer require.

ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010

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8


PACKING,
STORAGE

-200C  20C

- Mark clearly name of product, lot code, EU code,
producer, processing date, size, grade and shelf life.
- Transfer finished product into cold store after
packing
- Line up product according to stipulation.
- Restrict opening store door to ensure temp is stable.
Date of approved: May 21, 2010
Approver:

ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010

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ABC CO., LTD
40 BAN CO STREET, WARD 3, DISTRICT 03, HOCHIMINH CITY, VIET NAM
-----oOo-----

HAZARD ANALYSIS WORKSHEET
PRODUCT NAME: FROZEN MARINE FISH (SPECIES NOT HISTAMIN HAZARD)

Ingredient/
processing
steps

Identify potential
hazards
introduced,
controlled or
enhanced at this
step?

Are
any
potenti
al
foodsafety
hazard
s
signific
ant?
(Y/N)

Justify your
decision for
column 3

What preventative
measures can be
applied to prevent
the significant

hazard?

Is this
step a
critical
control
point?
(Y/N)

(1)

(2)

(3)

(4)

(5)

(6)

- Raw material
can contaminate
pathogen when
alive.
-Transportation
and preservation
controlled about
hygiene
and

safety.

- Only receiving
raw material from
boats satisfy about
hygiene conditions
- Taking sample
for testing Bacteria
pathogen a month/
time/ supplier

* Biological
- Bacterial present

Receivin
g Raw in raw material
Materia
l

Yes

ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010

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-Bacteria pathogen
growth

-Bacteria pathogen
contamination

* Chemical
-Preserving chemical
as Borat

- Antibiotic residue
as Chloram phenicol

-Controlled by
GMP
No

-Controlled
SSOP

by

No

Yes

-To preserve raw
material

Yes

- Can be used for
preserving

raw
material
by
suppliers.

No

- Controlled by
GMP

* Physical:
(None)

Washin
g1

* Biological
- Bacteria
pathogen growth
- Bacteria

ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010

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11

- Only receiving lots
of raw material with
guarantee sheet that

don’t
use
any
preserving chemical.
Result of quick test
must be negative
-Only receiving lots
of raw material with
guarantee sheet that
don’t
use
any
unapproved
antibiotics
as
chloram phenicol
-Take sample for
testing
chloramphenicol

Yes

Yes


pathogen
contamination

No


- Controlled by
SSOP

* Chemical
(None)

* Physical
(None)

Preproc
essing

* Biological
-Bacteria
pathogen growth
Bacteria
pathogen
contamination

No
No

- Controlled by
GMP
- Controlled by
SSOP

* Chemical
( No)
* Physical

(None)

Washin
g2

* Biological
- Bacteria
pathogen growth
- Bacteria
pathogen
contamination

No

- Controlled by
GMP

No

- Controlled by
SSOP

ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010

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* Chemical

( None)
* Physical
(None)

Cleanin
g

* Biological
Bacteria
pathogen growth
Bacteria
pathogen
contamination

No
No

- Controlled
by GMP
- Controlled
by SSOP

* Chemical
( None)
* Physical
(None)

Soaking * Biological
Bacteria
and

pathogen growth
Stirring

Bacteria
pathogen
contamination

No
No

ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010

- Controlled by
GMP
- Controlled by
SSOP

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13


* Chemical
(None)

* Physical
(None)

Washin
g3


* Biological
- Bacteria
pathogen growth
- Bacteria
pathogen
contamination

No

- Controlled by
GMP

No

- Controlled by
SSOP

* Chemical
( None)
* Physical
(None)

Sizing * Biological
and
Bacteria
Grading pathogen growth
Bacteria
pathogen


No
No

ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010

- Controlled
by GMP
- Controlled
by SSOP

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contamination
* Chemical
( None)
* Physical
(None)

* Biological
Bacteria
Cutting pathogen growth
(for
Bacteria
rings
product pathogen
contamination
)


No
No

- Controlled
by GMP
- Controlled
by SSOP

No

- Controlled by

* Chemical
( None)
* Physical
(None)

* Biological
- Bacteria

ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010

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Washin
g4


pathogen growth
- Bacteria
pathogen
contamination

GMP
No

- Controlled by
SSOP

No

- Controlled
by SSOP

* Chemical
(None)
* Physical
(None)

* Biological
Weighin - Bacteria
g
pathogen
contamination
* Chemical
( None)
* Physical:

(None)

ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010

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Arrangi
ng Tray
(for
block)

* Biological
Bacteria
pathogen growth
Bacteria
pathogen
contamination

No

No

- Controlled by
GMP
- Controlled by
SSOP


* Chemical
( None)
* Physical
(None)

Freezin
g,
Dividing
(for
block)
and
Glazing

* Biological
Bacteria
pathogen
contamination

No

- Controlled by
SSOP

* Chemical
(None)

* Physical
(None)

ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010


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* Biological
Bacteria
pathogen
contamination

No

- Controlled by
SSOP

Bagging

* Chemical
(None)
* Physical
(None)

* Biological

- Controlled by
SSOP

Metal Bacteria
Detectin pathogen

contamination
g
* Chemical
(None)
* Physical
Metal fragments

Yes

ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010

Metal fragments - Check product by Y
can
mix
into metal detector.
e
products
during
s
processing cause
hazard
for
consumer

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* Biological

Bacteria
pathogen
Packing, contamination

No

- Controlled by
SSOP

Storage

* Chemical
( None)
* Physical
(None)
Date of approved: May 21, 2010
Approver:

ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010

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ABC CO., LTD
40 BAN CO STREET, WARD 3, DISTRICT 03, HOCHIMINH CITY, VIET NAM
-----oOo-----

CRITICAL CONTROL POINT DECISION TREE

PRODUCT NAME: FROZEN MARINE FISH (SPECIES NOT HISTAMIN HAZARD)
STEPS/ INGREDIENTS

HAZARDS

Question 1
(Yes/No)

Question 2
(Yes/No)

Y

N

Y

N

Y

Y

N

Y

N

Y


as Borat
-Antibiotic residue as
Chloramphenicol

Y

N

Y

N

Y

Washing 1

-

-

-

-

-

-

Preprocessing


-

-

-

-

-

-

Washing 2

-

-

-

-

-

-

Cleaning

-


-

-

-

-

-

Soaking and Rousing

-

-

-

-

-

-

Washing 3

-

-


-

-

-

-

Sizing and Grading

-

-

-

-

-

-

* Biological:
- Bacterial
presented in raw
material.
Receiving Raw Material * Chemical:
-Preserving chemical


ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010

Page

Question 3 Question 4
(Yes/No)
(Yes/No)

20

CCP
(Yes/No)


Cutting (for rings product)

-

-

-

-

-

-

Washing 4


-

-

-

-

-

-

Weighing

-

-

-

-

-

-

Arranging Tray

-


-

-

-

-

-

Freezing, Dividing (for
block) and Glazing

-

-

-

-

-

-

Bagging

-

-


-

-

-

-

Y

Y

-

-

Metal Detecting
Packing and Storage

PHYSICAL
* Metal fragment

-

Y

-

Date of approved: May 21, 2010

Approver:

ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010

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-

-


ABC CO., LTD
40 BAN CO STREET, WARD 3, DISTRICT 03, HOCHIMINH CITY, VIET NAM
-----oOo-----

HACCP PLAN
PRODUCT NAME: FROZEN MARINE FISH (SPECIES NOT HISTAMIN HAZARD)
Usage: Fully cooked before consumption
Storage and distributing: at temp -200C  20C
Intended consumers: General public
Critical
control
point

Significant
Hazards

Critical Limits


Monitoring

What
Receiv
ing
Raw
materi
al

* Biological
- Bacterial present
in raw material.

- Raw material
must be from
agents
that
satisfy about
sanitary
condition
Checking
sanitary
condition of
utensil

Supplier
guarantee letter
None on test
for paper


* Chemical
Antibiotic,
chemical
preserving
(Chloramphenicol
, Borat)

Original of
raw material.
Sanitary
condition of
containing
utensil

Supplier
guarantee
letter
Test paper

ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010

Corrective actions

How

Frequency

Suppliers
Each coming

Sanitary
lot
condition
of
utensil
Visual check

QC

Each coming
lot

QC

Visual check

Each coming
lot

QC

22

Verification

Reject any lot:
+ raw material not
belong to suppliers that
have contract
with

company
+ Poor of sanitary
condition.

Raw material
receiving
records
Supplier
guarantee
letter

-Weekly
review
records
and
correction action
reports.

Who

Visual check

Page

Records

Reject any lot that
guarantee letter not
present or unsuitable.
Reject any lot that have

positive result on test
paper

-Every month, take
raw
material
samples of each
supplier
for
checking bacteria.
-Every
quarter
checking sanitary
condition
of
supplier.
Raw material - Every month,
receiving
take raw material
records
samples of each
Supplier
supplier
for
guarantee
checking
letter
Chloramphenicol
- Weekly review
records

and
correction action


reports
- Every month,
checking test paper
Metal -Metal
fragment Not allow
detectin remains.
metal
g
fragments
larger than test
pieces mixed in
product.
(Fe:1.5mm,
SUS: 2.5mm)

-Metal
fragments
mixed in
products

-By metal
detector

Continuously

Workers

who
operate
the metal
detector.

* Reprocessing if find
out metal fragment
signal.
* If the machine fails,
separate the lot from
previous
checking
period.
* Looking for source of
metal fragment in order
to
have
corrective
method.

*Metal
detector
monitoring
sheet
and
corrective
action report

* Test metal
detector by 2 test

pieces before
operation and every
2h during process.
* Production
manager, QA
manager weekly
review records.
* Calibrate metal
detector as plan or if
necessary.

Date of approved: May 21, 2010
Approver:

ABC CO., LTD/ Marine fish HACCP Plan approved May 21, 2010

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