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PhotographyName:
Whole fish, whole gutted, HyG (beheaded and gutted), fillets with or without bones, with or frozen skinless.
Power supply of the raw material:
The raw material comes from buying a third ship in the market and / or establishments authorized by the competent national authority. |
PhotographySource:
Argentine Sea. Southwest Atlantic Area FAO No. 41.
Characteristics of the final product:
The product for the preparation of the establishment is whole fish, gutted, HyG, steaks with or without skin, with or without bones frozen, such products are produced under hygienic standards SENASA health and quality standards as a reference EEC and U.S.A. |
PhotographyFeatures:
• Physical: No bruises, ventral-out spots, strange odors.
• Microbilógicos: Depending on whether the current demands by the competent authority and / or requirements buy.
• Chemical: Lack of foreign pollutants permitted parameters for heavy metals, and volatile basic nitrogen (NBV) for different species. |
PhotographyComposition of the final product:
The final product is 100% depending on the characteristics of fish species, to which they apply different methodology, as its type, either whole, gutted, headless and gutted or fillet. To which will be packaged with the same hygiene and safety and may be submitted fresh or frozen. |
Packaging:
The products are interleave film or packaged in bags of low density polyethylene (pack primary, duly approved by the competent authority) and then placed in cardboard boxes master (secondary packaging). |
Labeled:
The labeling is based on international standards and SENASA, through printed labels in indelible ink attached to the container side. |
End use of the product:
The product can be reprocessed or split as steaks, whole, whole gutted and / or off, intended for human consumption. Provided that such products are processed through a phase that effectively destroys micro-organisms such as cooking at 70 ° C; may classify this low-risk way for the consumer.
When products intended for consumption sen whose eating habits lead to a poor cooking will be considered as risk substantially. |
Within the establishment of a variety of control operations in the different stages of process and in particular the purchase of raw materials. Some of these stages are critical points control and others are only control, leaving the final stages of well processing to ensure the quality of health and hygiene products made by the company. |
1 - Selection and Purchase of Raw Material: PC
This material is selected to download it in the spring through the local Observation drawers each Ling. The raw material is selected by their Organoleptic and work drawers packing of whole fish (and quantity available) and the presence of ice. |
Photography2 - Transportation:
The raw material is moved by truck to the isothermal empowered by agencies and accompanied by appropriate documentation to the plant. |
Photography3 - Receipt of Raw Material PCC1
Is to unload the fish from the Argentine fishing fleet conditioning in drawers plastics. During this step you could see all the drawers and take the whole fish corrective action deemed necessary to preserve the quality of raw materials to processing. If necessary, there is ice on the scales for conditioning drawers.
The ice comes from an enabled and heat is transported in trucks in Bachas white plastic. The ice is passed with the help of a stainless steel blade to another trough in the same features for storage in camera to use. |
4 - House of Cool Storage:
The entire raw material is stored in the camera keeping fresh No. 1 Built entirely on health boards to ensure the maintenance at an ambient temperature that ranges from -4 º C to 2 degrees C. |
5 - Wash the whole fish:
The raw material is dumped in babycots screened to be introduced in a pool with input and output water continues, a wash made by immersion in chlorinated drinking water.
The boxes containing the fish industry to spend money laundering drawers, to be washed and enter as clean drawers where organic solid waste deposited. |
Photography6 - Filleting / Descabezado / Despielado:
The raw material enters the washed clean of the establishment and is focused on table fileteado. Here the fish is processed through the courts in different product manuals: HyG, HGT, filet with and without skin. |
PhotographyAfter cutting on a table health workers placed the fillets with skin on a box plastic, then rinse the allowance and a leather and a new deposit in the plastic box and skinless fillets. The monthly structures have to dispose of utensils and hoses with continuous availability of drinking water. Organic waste generated during the development are deposited in the bins clean this end, an operator identified for this task takes them through to the carts to their waste collection by a company terciarizada that carries up to a flour mill. |
Photography7 - Emprolijado:
Upon request of the buyer, turn the fillets on an allowance and optional for emprolijado removal of thorns. |
Photography8 - Packaging:
In this section, would operate with manual or accommodate the fish fillets or in processed molds separated by polyethylene film (primary packaging). These molds are off to their transfer to the frozen sector by using a stainless steel cart. |
Photography9 - House of fresh Almacenamieto in No. 2 (Alternative):
According to the volume of production, has another camera keeping fresh for the filet waiting is kept at a temperature of -2 ° C to 2 ° C until its entry into the process freezing. |
10 - Frozen:
The packaged product is placed in tunnel or plates for freezing treatment concerned.
The freeze is not considered complete until you have reached your product in the geometric center temperature of -18 º C. The residence time in the plates is proportional to the size of the mold and finished product. |
11 - Desmoldado:
Once the freezing process, the molds are shipped with fillets sector desmolde, which is the operating manual and mechanical removal of the mold (plastic or stainless steel) and the finished product. |
12 - Enmastado:
The finished product according to its presentation is protected from physical phenomena by cardboard corrugated different format and labeled accordingly. These boxes are placed on planchadas plastic for shipment to the camera keeping frozen. |
Photography13 - Storage Camera: PC
Storage is done in the House-keeping frozen No. 1, which maintains the product temperature below -20 º C. Take daily temperature records atmosphere of the camera. Stowage space is subject to air traffic cooling pallets. |
14 - Issue:
The expedition is made in the shortest possible time to avoid the deterioration of the merchandise loss of cold. Is carried out of the box as labeling requirements and SENASA buyer. |
Verification procedures of the plan include: - Verification of records, examining whether there has been compliance with the limits and have been critical properly completed and signed.
- Internal audit annual records.
- Calibration of instruments: thermometers, scales.
- The thermometers are calibrated internally. This placed them in a mixture of water and ice, verifying the value of zero degrees Celsius, and then immersed in a water container at its normal boiling point to verify the measurement of one hundred degrees Celsius. The results of these checks are turned into a template.
- The scales are calibrated with standard weights and if not properly be allocated to services terciarizados.
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The coordinator called HACCP plan at least annually, a team meeting where he set the date for the internal audit verification of effective implementation of the pre-requisites (Good Manufacturing Practices and Standard Operating Procedures sanitation) and HACCP. |
Receiving a claim or a rejection of goods is as follows: - Upon receiving the complaint requesting the production lot that is easily legible on the package product.
- We collect the worksheets that correspond to the item, both in the production sector as the department of quality.
- If there are copies of the game plan is carried out a sampling to verify parameters found deficient by the customer.
- In case of commercial claims or quality (weights, sizes, etc..) Irrelevant in most minimum safety of the product, collect the data of the lot / s in question to answer the complaint.
- If there are suspicions about the safety of the game, through its identification date of production, receipt, item number, and date of shipment or loading facility, located the various uses of the items to begin the collection process, through health both domestic consumption and export.
- Be notified to health authorities and given the information previously described.
- If necessary, use the media to recover all of departure.
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