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    Platinium Marine Products SDN BHD Hazard Analysis and Critical Control Point (Haccp) Manual Title Section: Process Flow Chart

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    Has platinium
    The document outlines the process flow charts for producing various raw frozen seafood products. It describes 5 process flow charts - for raw frozen fish, whole round cephalopods, octopus balls, octopus cut, and whole round cuttlefish. Each chart lists the sequential steps involved, from receiving of raw materials to packing and storage. Two critical control points are identified - temperature control at receiving (≤4°C) and during frozen storage (≤-18°C).

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    Platinium Marine Products SDN BHD Hazard Analysis and Critical Control Point (Haccp) Manual Title Section: Process Flow Chart

    Uploaded by

    Has platinium
    227 views7 pages
    The document outlines the process flow charts for producing various raw frozen seafood products. It describes 5 process flow charts - for raw frozen fish, whole round cephalopods, octopus balls, octopus cut, and whole round cuttlefish. Each chart lists the sequential steps involved, from receiving of raw materials to packing and storage. Two critical control points are identified - temperature control at receiving (≤4°C) and during frozen storage (≤-18°C).

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    Original Title

    5.1 PROCESS FLOW CHART (new)

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    The document outlines the process flow charts for producing various raw frozen seafood products. It describes 5 process flow charts - for raw frozen fish, whole round cephalopods, octopus balls, octopus cut, and whole round cuttlefish. Each chart lists the sequential steps involved, from receiving of raw materials to packing and storage. Two critical control points are identified - temperature control at receiving (≤4°C) and during frozen storage (≤-18°C).

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    227 views7 pages

    Platinium Marine Products SDN BHD Hazard Analysis and Critical Control Point (Haccp) Manual Title Section: Process Flow Chart

    Uploaded by

    Has platinium
    The document outlines the process flow charts for producing various raw frozen seafood products. It describes 5 process flow charts - for raw frozen fish, whole round cephalopods, octopus balls, octopus cut, and whole round cuttlefish. Each chart lists the sequential steps involved, from receiving of raw materials to packing and storage. Two critical control points are identified - temperature control at receiving (≤4°C) and during frozen storage (≤-18°C).

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 7

    Document No.

    PM-HM-05
    PLATINIUM MARINE PRODUCTS SDN BHD
    Effective Date 21.10.2019
    HAZARD ANALYSIS AND CRITICAL CONTROL POINT
    Version 0
    (HACCP) MANUAL
    Page 1 of 7
    TITLE SECTION: PROCESS FLOW CHART
    Authorized By Ng Kooi Huat

    5.1.1 Process flow chart – raw frozen fish:

    CCP 1:
    Temperature: ≤ 4oC 1. Receiving of raw fish
    Organoleptic test: ≥ 3
    (Whole round)
    (Peeled and
    3. Skin peeling & gutted) (Gutted)
    gutting 2. Weighing 3. Gutting

    4. Washing 5. Size grading 4. Washing

    6. Weighing

    7. Washing

    8. Arranging

    9. Freezing

    Receiving of
    10. Packing
    packaging materials

    CCP 2:
    11. Coldroom storage
    Temperature: ≤ -18oC

    12. Refrigerated containers


    for export

    Verified by: _____________


    Ng Kooi Huat
    Managing Director

    THIS DOCUMENT IS THE PROPERTY OF PLATINIUM MARINE PRODUCTS SDN BHD.


    NO COPY IS ALLOWED TO BE MADE WITHOUT PERMISSION OF THE MANAGEMENT.
    Document No. PM-HM-05
    PLATINIUM MARINE PRODUCTS SDN BHD
    Effective Date 21.10.2019
    HAZARD ANALYSIS AND CRITICAL CONTROL POINT
    Version 0
    (HACCP) MANUAL
    Page 2 of 7
    TITLE SECTION: PROCESS FLOW CHART
    Authorized By Ng Kooi Huat

    5.1.2 Process flow chart – raw frozen cephalopods (Whole round):

    CCP 1: 1. Receiving of raw


    Temperature: ≤ 4oC cephalopods
    Organoleptic test: ≥ 1.5

    2. Weighing

    3. Size grading

    4. Soaking in 3% salt water

    5. Weighing

    6. Washing

    7. Arranging

    8. Filling of chilled water

    9. Freezing
    Receiving of
    10. Packing packaging materials

    CCP 2:
    11. Coldroom storage
    Temperature: ≤ -18oC

    12. Refrigerated containers Verified by: _____________


    for export Ng Kooi Huat
    Managing Director

    THIS DOCUMENT IS THE PROPERTY OF PLATINIUM MARINE PRODUCTS SDN BHD.


    NO COPY IS ALLOWED TO BE MADE WITHOUT PERMISSION OF THE MANAGEMENT.
    Document No. PM-HM-05
    PLATINIUM MARINE PRODUCTS SDN BHD
    Effective Date 21.10.2019
    HAZARD ANALYSIS AND CRITICAL CONTROL POINT
    Version 0
    (HACCP) MANUAL
    Page 3 of 7
    TITLE SECTION: PROCESS FLOW CHART
    Authorized By Ng Kooi Huat

    5.1.3 Process flow chart – raw frozen cephalopods (Octopus ball):

    CCP 1: 1. Receiving of raw


    Temperature: ≤ 4oC cephalopods
    Organoleptic test: ≥ 1.5

    2. Weighing

    3. Gutting

    4. Soaking in 3% salt water

    5. Sizing grading

    6. Weighing

    7. Washing

    8. Shaping

    9. Freezing
    Receiving of
    10. Packing packaging materials

    CCP 2:
    11. Coldroom storage
    Temperature: ≤ -18oC

    12. Refrigerated containers


    for export Verified by: _____________
    Ng Kooi Huat
    Managing Director
    THIS DOCUMENT IS THE PROPERTY OF PLATINIUM MARINE PRODUCTS SDN BHD.
    NO COPY IS ALLOWED TO BE MADE WITHOUT PERMISSION OF THE MANAGEMENT.
    Document No. PM-HM-05
    PLATINIUM MARINE PRODUCTS SDN BHD
    Effective Date 21.10.2019
    HAZARD ANALYSIS AND CRITICAL CONTROL POINT
    Version 0
    (HACCP) MANUAL
    Page 4 of 7
    TITLE SECTION: PROCESS FLOW CHART
    Authorized By Ng Kooi Huat

    5.1.4 Process flow chart – raw frozen cephalopods (Octopus cut):

    CCP 1: 1. Receiving of raw


    Temperature: ≤ 4oC cephalopods
    Organoleptic test: ≥ 1.5

    2. Weighing

    3. Size grading

    4. Gutting

    5. Washing

    6. Soaking in 3% salt water

    7. Washing

    8. Weighing

    9. Cutting into 3 inches

    10. Arranging

    11. Filling of chilled water

    12. Freezing

    13. Packing Receiving of


    packaging materials
    CCP 2:
    14. Coldroom storage
    Temperature: ≤ -18oC
    15. Refrigerated containers
    for export

    Verified by: _____________


    Ng Kooi Huat
    Managing Director

    THIS DOCUMENT IS THE PROPERTY OF PLATINIUM MARINE PRODUCTS SDN BHD.


    NO COPY IS ALLOWED TO BE MADE WITHOUT PERMISSION OF THE MANAGEMENT.
    Document No. PM-HM-05
    PLATINIUM MARINE PRODUCTS SDN BHD
    Effective Date 21.10.2019
    HAZARD ANALYSIS AND CRITICAL CONTROL POINT
    Version 0
    (HACCP) MANUAL
    Page 5 of 7
    TITLE SECTION: PROCESS FLOW CHART
    Authorized By Ng Kooi Huat

    5.1.5 Process flow chart – raw frozen cephalopods (Whole round cuttlefish):

    CCP 1: 1. Receiving of raw


    Temperature: ≤ 4oC cephalopods
    Organoleptic test: ≥ 1.5

    2. Weighing

    3. Soaking in 3% salt water

    4. Size grading

    5. Weighing

    6. Washing

    7. Arranging

    8. Filling of chilled water

    9. Freezing
    Receiving of
    10. Packing packaging materials

    CCP 2:
    11. Coldroom storage
    Temperature: ≤ -18oC

    12. Refrigerated containers Verified by: _____________


    for export Ng Kooi Huat
    Managing Director

    THIS DOCUMENT IS THE PROPERTY OF PLATINIUM MARINE PRODUCTS SDN BHD.


    NO COPY IS ALLOWED TO BE MADE WITHOUT PERMISSION OF THE MANAGEMENT.
    Document No. PM-HM-05
    PLATINIUM MARINE PRODUCTS SDN BHD
    Effective Date 21.10.2019
    HAZARD ANALYSIS AND CRITICAL CONTROL POINT
    Version 0
    (HACCP) MANUAL
    Page 6 of 7
    TITLE SECTION: PROCESS FLOW CHART
    Authorized By Ng Kooi Huat

    5.1.6 Process flow chart – raw frozen prawns (HOSO):

    CCP 1:
    Temperature: ≤ 4oC 1. Receiving of raw prawns
    Organoleptic test: ≥ 1.5
    (HOSO)
    2. Weighing
    CCP 3:
    Concentration of Sodium
    3. Chemical treatment
    Metabisulphite: 80 ppm
    Time: 1 – 3 hours
    4. Sorting & Size grading

    5. Weighing

    6. Washing

    7. Arranging

    8. Filling with chilled water

    9. Freezing

    Receiving of
    10. Packing
    packaging materials

    CCP 2:
    11. Coldroom storage
    Temperature: ≤ -18oC

    12. Refrigerated containers


    for export Verified by: _____________
    Ng Kooi Huat
    Managing Director

    THIS DOCUMENT IS THE PROPERTY OF PLATINIUM MARINE PRODUCTS SDN BHD.


    NO COPY IS ALLOWED TO BE MADE WITHOUT PERMISSION OF THE MANAGEMENT.
    Document No. PM-HM-05
    PLATINIUM MARINE PRODUCTS SDN BHD
    Effective Date 21.10.2019
    HAZARD ANALYSIS AND CRITICAL CONTROL POINT
    Version 0
    (HACCP) MANUAL
    Page 7 of 7
    TITLE SECTION: PROCESS FLOW CHART
    Authorized By Ng Kooi Huat

    5.1.7 Process flow chart – raw frozen prawns (PUD):

    CCP 1:
    Temperature: ≤ 4oC 1. Receiving of raw prawns
    Organoleptic test: ≥ 1.5
    (PUD)
    2. Weighing

    3. Peeling

    4. Sorting & Size grading

    5. Washing

    6. Weighing

    7. Filling with chilled water

    8. Sealing

    9. Freezing

    Receiving of
    10. Packing
    packaging materials

    CCP 2:
    11. Coldroom storage
    Temperature: ≤ -18oC

    12. Refrigerated containers


    for export Verified by: _____________
    Ng Kooi Huat
    Managing Director

    THIS DOCUMENT IS THE PROPERTY OF PLATINIUM MARINE PRODUCTS SDN BHD.


    NO COPY IS ALLOWED TO BE MADE WITHOUT PERMISSION OF THE MANAGEMENT.

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