ABC SEAFOOD COMPANY LIMITED
SOCIALIST REPUBLIC OF VIETNAM
 - - 
KIEN GIANG INVESTMENT PLAN SERVICE
MAISAO SEAFOOD COMPANY LIMITED
QUALITY MANAGEMENT PROGRAM
HACCP
PRODUCT:
FROZEN RAW BREADED MANGO
Haccp raw breaded Mango
ABC SEAFOOD COMPANY LIMITED
COMPANY NAME: ABC SEAFOOD COMPANY LIMITED
Add : Tac Cau Industrial Park - Chau Thanh District –
Kien Giang Province – Viet Nam
Submit date: FEB 20, 2011
Approved date: FEB 21, 2011
 - The first checking- 
KIEN GIANG INVESTMENT PLAN SERVICE SOCIALIST REPUBLIC OF VIETNAM
ABC SEAFOOD COMPANY LIMITED Independence - Freedom - Happiness
o O o
No. : /2011QĐ-TCHACCP. Kien Giang, FEB 21, 2011
Haccp raw breaded Mango
ABC SEAFOOD COMPANY LIMITED
RESOLUTION
“ Sub. : Approving HACCP program & applying HACCP plan for products:
FROZEN RAW BREADED MANGO
DIRECTOR OF ABC SEAFOOD COMPANY LIMITED
● According to Director’s funtion, task & authority.
● According to Customer’s requirement of Aquatic Product Exporting to Korea, Europe, USA & China markets.
● According to suggestion of company’s HACCP department.
DECISION

Article 1 : Approving HACCP program & applying HACCP plan for products: BREADED SHRIMP
Article 2 : HACCP department realizes the basic HACCP plan of quality management. Organizing, training, popularizing &
guiding all Quality controllers, workers to catch HACCP plan for products: FROZEN RAW BREADED MANGO
Article 3 : Organizing to research & follow producing process and giving the method to adjust the quality controller program more
suitable.
Article 4 : HACCP plan will be carried out from the date of Director’s approving.
Date of approved : FEB 21, 2011
Haccp raw breaded Mango
ABC SEAFOOD COMPANY LIMITED
Approver
PRODUCT DESCRIPTION
No. Characteristic Description
1 The name of the product
FROZEN RAW BREADED MANGO
2
Raw material
(Scientific name)
Mango: (Mangifera indica)
3
The method of preserving,
transporting & receiving raw
material
Mango fruit is purchased from the garden of Kien
Giang province,region or neighboring provinces.
Mangoes are stored in cartonsand shipped to the
company by special purpose vehicles. Organoleptic
quality requirements: no stains, soft, torn skin
Haccp raw breaded Mango
ABC SEAFOOD COMPANY LIMITED
defects, mold, black top.Mango fruit during transport

to the company through two barrels arewashed clean
in cold water, wash water temperature 10 ° C, to
remove impurities, bacteria on the surface of mango.
Change the water after washing up to 30 Kg
4 Catch areas of raw material
Harvest areas: Chau Thanh, Giong galangal or
neighboring provinces of Vinh Long, Can Tho
5
Summarizing finished-
product specification
Mango peel, fillet into pieces, covered powder, IQF
frozen form, not glazing.
6 Other ingredients Dry batter, dry breading
7 Main processing steps
Receiving Raw Material -> 1
st
wash -> Reprocessing
(peeling) -> 2
nd
wash -> fillet -> Cutting  3
rd
wash, Wait dry  Batter – Bread  Pack/label
 frozen  Weigh  Metal detection  case 
Frozen storage
8 Packing type
IQF 500 grams/PE bag (or customer’s requirement),
weld, 10 bags/ carton.
9 Storing condition
Finished-product is stored in storage at or below –
18

0
C, in or below 24 months.
10 Method of storage, Finished – product is distributed and transported at or
Haccp raw breaded Mango
ABC SEAFOOD COMPANY LIMITED
distribution and
transportation
below – 18
0
C
No. Characteristic Description
11 Expiry date 24 months from manufacture date.
12 Term of showing to sell Not stipulate
13 Demands of label
Name of product: commercial name & Latin name,
the harvest are, size, net weight, gross weight,
product date, expiry date, product of VIET NAM, the
name and address of company, method of storage,
approval number of company, Lot No.
14 Special conditions None
15 Consumer use of the product Cooked before consumption
16 Intended customer To be used by the general public
Receiving place:
+ HACCP department
+ Save HACCP document
Date of approved: FEB 21, 2011 Approver
Haccp raw breaded Mango
ABC SEAFOOD COMPANY LIMITED
Haccp raw breaded Mango
ABC SEAFOOD COMPANY LIMITED

PROCESS FLOW DIAGRAM
PRODUCT: FROZEN RAW BREADED MANGO
Freezing
Bread
Batter
Material receiving – 1
st
wash
Receine dry ingredients Batter, Breading
Reprocessing (Peeling)
-> 2
nd
wash
Dry cold storage
Fillet, Cutting
Haccp raw breaded Mango
ABC SEAFOOD COMPANY LIMITED
Pack -label
Weigh
Case
Metal detection
Frozen storage
Mix batter
Receiving place:
+ HACCP department
+ Save HACCP document
Date of approved: FEB 21, 2011 Approver

Haccp raw breaded Mango
ABC SEAFOOD COMPANY LIMITED

THE PRODUCT:
FROZEN RAW BREADED MANGO
Processing
stage
Main parameters Description
Receiving
raw material
Mango fruit is purchased from the garden of Kien
Giang province,region or neighboring provinces.
Mangoes are stored in cartonsand shipped to the
company by special purpose vehicles. At this step,
QC inspecting:
- Sanitary conditions, transportation means,
preservation tools.
- No stains, soft, torn skin defects, mold, black top
1
st
wash
- Temp. of washing water
 10
0
C
- Frequency for changing
water of each tank: max
30 kg.
- 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.
Reprocessin

g (Peeling)
-> 2
nd
wash
- Semi-product temp 
6
0
C
- Temp. of water  10
0
C
Peel fresh mango shell. After the peel, mango
fruit is washed through two barrels of fresh, cold
water temperature of  10oC
Haccp raw breaded Mango
ABC SEAFOOD COMPANY LIMITED
Fillet
-Cut width: 2.0 -2.4 cm mango is fillet into four piece. After cut into piece
width 2.0- 2.4 cm or base on customer require.
Receiving
dry
ingredients
Ingredient is dry batter and breading.
Only accept the lot of ingredient if:
● It is from the supplier who contracted with the
company.
● It has the certificate of Origin.
● It has the Quality Certificate.
● Hygiene condition of transportation is good.
Cold storage

dry
ingredients
Batter and Breading is stored in specialize room at
or below 25
0
C.
Mix batter
- Ratio: 1 kg water: 0.3
kgs battermix.
- Temperature of
consistency is lower 10
0
C
Mix batter with fresh water.
Ratio is 1 water : 3 batters.
Mix the batter well with chilled water to a smooth
lump-free consistency. Do not over mix the
battermix, avoid too many air bubbles. Check the
viscosity and temperature (5 ÷ 10
o
C) to ensure a
consistent pick-up.
Batter and
Bread
Temperature of
consistency of batter is
Use tweezers pick up piece mango roller through
the dry powder, to be a thin layer of powder all
Haccp raw breaded Mango
ABC SEAFOOD COMPANY LIMITED

lower 4
0
C for less than 5
hours.
over pieces of mango.
FREEZING
- Temp of pouring water
 5
0
C
- Temp of freezer :-40
0
C
- Freezing time:3-4 h
- Internal temp of product:
–18
0
C.
Sanitize freezer before putting semi-product into
it.
Evenly product not up for product conveyor peak
After reaching internal temp, product transferred
to the separating and glazing system.
Weigh Netweight: 500 / bag.
Metal
detecting
Fe: = 1.5mm,
Sus:  = 2.0 mm
Every tray of mango must be paced i.e. metal
detector.

Case
Arrange the bag of mango into carton, then seal
and master it.
Carton’s label must be printed directly on carton
by none-fade color ink.
Trace ability must be marked on encoded on
carton including date of production, name of
famer
Freeze
storage
Storage temperature is
below -18
0
C
Finished product is kept in freeze storage at or
below -18
0
C
Haccp raw breaded Mango
ABC SEAFOOD COMPANY LIMITED
Receiving place:
+ HACCP department
+ Save HACCP document
Date of approved: FEB 21, 2011 Approver
Haccp raw breaded Mango
ABC SEAFOOD COMPANY LIMITED
HAZARD ANALYSE TABLE
+
Compan
y name :

ABC
SEAFOO
D CO.,
LTD.
+ Add :
Tac Cau
Industrial
Park –
Chau
Thanh
Dist. -
Kien
Giang
Province
Product name:
FROZEN RAW
BREADED MANGO
Storing & delivering
method: cool container,
cool truck temperature
≤ - 18
o
C.
Introduction for use :
cook before eating.
Using subject:
everyone.
(1) (2) (3) (4) (5) (6)
Ingredient/
Processing

step
Identify potential hazards
introduced, controlled or
enhanced at this step.
Are any
potential
food safety
hazards
significant?
Justify your decision for
column (3)
What cololled measure
can be applied to
prevent significant
hazards
Is this
step
CCP?
REC
EVIN
Biolo
gical
Pathogenic
microorganism is present
on material.
Y
Materials can cause
microbial
Just get ng.lieu:
- the garden be

company contracted.
Y
Haccp raw breaded Mango
ABC SEAFOOD COMPANY LIMITED
G
RAW
MAT
ERIA
L
contamination during
growing, harvesting,
storage and
transportation
company
- raw materials
satisfactory
organoleptic quality
Pathogenic
microorganism. is
communicable
N Controlled by SSOP.
Pathogenic microorganism
is grow.
N
Receiving raw material
time is quick &
controlled by GMP.

Che
mical

Fungal toxins, drugs from
the deep.
Y
Raw materials may be
contaminated with
fungal toxins,
pesticides,
environmental
Just get written
commitment not to
use pesticides 15
days before harvest.
N
1
st
WAS
H
Biology:
- To be infected by
pathogenic
microorganism.
- Pathogenic
microorganism is grow
N
N
Controlled by SSOP.
Controlled by GMP.
Chemistry : No
Physical : No
Haccp raw breaded Mango

ABC SEAFOOD COMPANY LIMITED
Physical : No
Reproce
ssing
(Peeling
)
-> 2
nd
wash
* Biological
-Bacteria pathogen
growth
-Bacteria pathogen
contamination
N
N
- Controlled by GMP
- Controlled by SSOP
* Chemical
( No)
* Physical
(None)
* Physical
(None)
Haccp raw breaded Mango
ABC SEAFOOD COMPANY LIMITED
FILL
ET
* Biological
- Bacteria pathogen

growth
- Bacteria pathogen
contamination
N
N
- Controlled by GMP
- Controlled by SSOP
Chemical:
None
Physical :
None
Receivin
g dry
ingredie
nt
(Batter
and
breading
)
Biological:
Bacterial pathogen
contamination
Y
Batter and breading can
be contaminated with
bacterial pathogen from
processing, storing and
transporting.
Refuse the lot of dry
ingredient if:

● It is not from the
suppliers who
contracted with
the company.
● Hygiene
condition of
transporting is
not good.
Y
Haccp raw breaded Mango
ABC SEAFOOD COMPANY LIMITED
Chemical:
Aflatoxin
Y
Batter and breading can
be contamination with
aflatoxin from the
storing
Refuse the lot of dry
ingredient if:
● It is not from the
suppliers who
contracted with
the company.
● It contains mold
(eliminated by
visual check)
Y
Physical : None
Mix

batter
Biological:
None
Controlled by SSOP.
Controlled by GMP.
Chemical:
None
Physical :
None
Batter
Bread
Biological:
S.aureus growths and
creates toxin
Y
High temperature
condition of hydrated
batter mix and at
cumulative time at
batter step can allow
S.aureus growth and
create toxin production.
Maintain hydrated
batter mix at
temperature below
4
0
C and cumulative
time at batter step
less than 4 hours.

Y
Haccp raw breaded Mango
ABC SEAFOOD COMPANY LIMITED
Chemical:
None
Controlled by SSOP.
Controlled by GMP.
Physical :
None
Freezi
ng
Biological:
None
Controlled by SSOP.
Controlled by GMP.
Chemical:
None
Physical :
None
PUT
INTO
PE
BAG-
META
L
DETEC
TING
Biological:
None
Controlled by SSOP.

Controlled by GMP.
Chemical:
None
Physical:
+ Metal fragment Y
The products can
contain metal fragments
from catching.
Metal detector
eliminates the
products that contain
Y
Haccp raw breaded Mango
ABC SEAFOOD COMPANY LIMITED
metal fragments
CASE
Biological:
None
Controlled by SSOP.
Controlled by GMP.
Chemical:
None
Physical :
None
FREE
ZE
STOR
AGE
Biological:
None

Controlled by SSOP.
Controlled by GMP.
Chemical:
None
Physical :
None
Receiving place:
+ HACCP department
+ Save HACCP document
Date of approved: FEB 21, 2011 Approver
Haccp raw breaded Mango
ABC SEAFOOD COMPANY LIMITED

Haccp raw breaded Mango
ABC SEAFOOD COMPANY LIMITED
HACCP DETERMINING COLLECTIVE TABLE
NAME OF PRODUCTS: FROZEN RAW BREADED MANGO
Stage/
Ingredient
HAZARD
Quest
ion 1
(Y/N
)
Quest
ion 2
(Y/N
)
Questi
on 3

(Y/N)
Quest
ion 4
(Y/N
)
CCP
(Y/N)
Receiving
raw material
Biology:
- Pathogenic
microorganism is
present on
material
Y N Y N Y
C
h
e
m
i
s
t
r
y
:
-

F
u
Y N Y N Y

Haccp raw breaded Mango
ABC SEAFOOD COMPANY LIMITED
n
g
a
l

t
o
x
i
n
s
,

d
r
u
g
s

f
r
o
m

t
h
e


d
e
Haccp raw breaded Mango
ABC SEAFOOD COMPANY LIMITED
e
p

1
st
wash
- - - - - -
Reprocessin
g (Peeling)
-> 2
nd
wash
- - - - - -
Fillet
- - - - - -
Receiving
dry
ingredients
Biology:
Microorganisms
present on the
powder
Chemistry:
Additives are not
allowed to use.
Y

Y
N
N
Y
Y
N
N
Y
Y
Cold storage
dry
ingredients
- - - - - -
Mix batter
Chemistry:
S.aureus
Y N Y N Y
Haccp raw breaded Mango
ABC SEAFOOD COMPANY LIMITED
Batter and
Bread
- - - - - -
FREEZING
- - - - - -
Weigh
- - - - - -
Metal
detecting
Physical:
- Metal peace

Y Y - - Y
Case
- - - - - -
Store - - - - - -
Receiving place:
+ HACCP department
+ Save HACCP document
Date of approved: FEB 21, 2011 Approver

Haccp raw breaded Mango