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    Tilapia Fillet Specification Sheet 2018: Description

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    pattysaborio520
    This document provides specifications for farm raised tilapia fillets intended for cooked use. It outlines packaging, processing steps including bleeding, filleting, trimming, freezing and storage at 0°F. Microbiological and chemical testing requirements are defined to ensure safety, including limits for pathogens like salmonella, and contaminants like methyl mercury, PCBs, and unapproved drugs. The signatures at the bottom indicate agreement to comply with the specifications.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Tilapia Fillet Specification Sheet 2018: Description

    Uploaded by

    pattysaborio520
    23 views4 pages
    This document provides specifications for farm raised tilapia fillets intended for cooked use. It outlines packaging, processing steps including bleeding, filleting, trimming, freezing and storage at 0°F. Microbiological and chemical testing requirements are defined to ensure safety, including limits for pathogens like salmonella, and contaminants like methyl mercury, PCBs, and unapproved drugs. The signatures at the bottom indicate agreement to comply with the specifications.

    Original Description:

    TILAPIA

    Original Title

    5c351a4b71472-tilapia-specification-sheet-3-5oz-3568-

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    This document provides specifications for farm raised tilapia fillets intended for cooked use. It outlines packaging, processing steps including bleeding, filleting, trimming, freezing and storage at 0°F. Microbiological and chemical testing requirements are defined to ensure safety, including limits for pathogens like salmonella, and contaminants like methyl mercury, PCBs, and unapproved drugs. The signatures at the bottom indicate agreement to comply with the specifications.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    23 views4 pages

    Tilapia Fillet Specification Sheet 2018: Description

    Uploaded by

    pattysaborio520
    This document provides specifications for farm raised tilapia fillets intended for cooked use. It outlines packaging, processing steps including bleeding, filleting, trimming, freezing and storage at 0°F. Microbiological and chemical testing requirements are defined to ensure safety, including limits for pathogens like salmonella, and contaminants like methyl mercury, PCBs, and unapproved drugs. The signatures at the bottom indicate agreement to comply with the specifications.

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    Tilapia Fillet Specification sheet 2018

    Description: shallow skinned tilapia Fillet 3-5oz


    Pack size: 2/5 lbs, 18/1lb Master Net Wt.：10 lbs, 18 lbs
    INTENDED USE: General public for cooked use (not intended for raw consumption)

    Purpose: Firms processing farm raised Tilapia Fillet for sale must comply with: (1) the U.S.
    Food and Drug Administration’s (FDA) mandatory HACCP regulation, and (2) the product
    specifications identified in this sheet. (Note: U.S. seafood importers are required by the U.S.
    Food and Drug Administration HACCP regulation as of December 18, 1997, to implement
    seafood product specifications related to potential safety hazards) Product specifications are
    designed to ensure that the product is not adulterated under section 402 of the Federal Food,
    Drug, and Cosmetic Act because it may be injurious to health or have been processed under
    insanitary condition.

    Raw Material
    Latin name: Oreochromis niloticus
    Method of Catch: Farm Raised

    Raw Material Requirements


    1. Use only raw material with good odor and flavor characteristics of the specie.
    2. Use only raw material with firm texture, characteristic of the specie properly handled.

    Note: The farmed tilapia shall have stopped being fed minimally 24 hours prior to harvest,
    free of food residue in the intestines. Live purged tilapia to be transported to the processing
    plant in oxygen pumping water tanks. All fish must be energetically alive before unloading
    and bleeding.

    Processing Information

    CO treated: Co treated the alive raw fish in the water tank for 20-30 minutes.

    Filleting &Trimming: Filleting the fish, skinning and v-cut to remove pin bones. Fillet is
    shallow skinned, Hand trim fillets for removal of all remaining defects, including remaining
    outer skin, black membrane, white velum, bruises, blood spots, viscera, bones, etc. close V-
    cut prior to freezing. Green hued fillets are to be rejected.
    If the product is held at internal temperatures above 70°F (21°C) during processing: exposure
    time should ordinarily be limited to two hours.

    Coating: Use potable water only. Individual portions are to be coated as evenly as possible
    target 6 - 8 % glaze. Eliminate doubles with sufficient spacing or agitate as necessary.
    % glaze = (weight glazed - de-glazed weight) × 100 / weight glazed
    To insure net weight, set fill weight by dividing target net weight by 1 - (% glaze/100).

    Packing: Fillet is placed in transparent poly bag and Individually Vacuum Packed. Put IVP
    fillets into 10lbs master carton, then close and tape master, place immediately in cold storage.

    Freezing: Tray frozen portions must be placed in a single layer. Product exiting the freezer
    must be -18°C (0°F) or Colder.

    Note: Portions must have as much of the underside touching the freezing surface as possible
    to produce as flat a portion as possible. Portions with ragged edges must also be smoothed
    prior to freezing. Minor lateral splits or V-cuts must be closed before freezing.

    Shipping Requirements
    Product must be maintained at 0 degrees F or below (-18 degrees Celsius) during storage and
    shipment.

    Finished Product Microbiological Testing Requirements

    Definitions:
    m - Counts below "m" are acceptable.
    M - Counts greater than "M" are unacceptable,
    n - The number of samples required to be tested per lot.
    c - The number of samples per lot allowable between "m" and "M"

    Test Required m m M c n Method Reference *


    Standard Plate Count 200,000/g 500,000/g 1 3 FDA BAM Ch. 3
    Total Coliform 100 MPN/g 1,000 MPN/g 1 3 FDA BAM Ch. 4
    CP Staph Aureus <100/g 100/g 1 3 FDA BAMCh.12
    E. Coli 4 MPN/g 10 MPN/g 1 3 FDA BAM Ch.4
    Salmonella Negative/25g 0 3 FDA BAM Ch.5
    Listeria Monocytogenes Negative/25g 1 8 FDA/BAM Ch. 10

    Potential Chemical Hazards


    (1) Environmental Chemicals and Pesticides
    The FDA tolerance, action and/or guidance levels listed in the following Table must not be
    exceeded. Moreover, if there is a likelihood the levels could be exceeded, suppliers may need
    to process Tilapia under an appropriate HACCP plan to assure legal levels are met.
    Environmental Chemical Contaminant and Pesticide Tolerances, Action levels, and
    Guidance levels

    Deleterious Substance Level Food Commodity Reference


    Aldrin/Dieldrina 0.3 ppm All fish Compliance Policy Guide sec. 575.100
    Chlordane 0.3 ppm All fish Compliance Policy Guide sec. 575.100
    Chlordeconeb 0.3 ppm All fish Compliance Policy Guide sec. 575.100
    c
    DDT, TDE, DDE 5.0 ppm All fish Compliance Policy Guide sec. 575.100
    Diquatd 0.1 ppm All fish 40 CFR 180.226
    Glyphosated 0.25 ppm Fin fish 40 CFR 180.364
    Fluridoned 0.5ppm Fin fish 40 CFR 180.420
    Simazined 12 ppm Fin fish 40 CFR 180.213a
    Toxic elements:
    Methyl Mercuryf 1 ppm All fish Compliance Policy Guide sec. 540.600
    Heptachlor
    /Heptachlor Epoxidee 0.3 ppm All fish Compliance Policy Guide sec. 575.100
    Mirex 0.1 ppm All fish Compliance Policy Guide sec. 575.100
    Polychlorinated
    Biphenyls (PCB’s)d 2.0 ppm All fish 21 CFR 109.30
    2,4-Dd 1.0 ppm All fish 40 CFR 180.142

    Unsanctioned drugsf No residue All fish Sec 615.200


    Compliance Policy Guide
    Sulfamerazine No residue All fish 21 CFR 556.660

    Paralytic shellfish poison 0.8 ppm All fish sec 540.250 Compliance Policy Guide,
    (80ug/100g) and Compliance Program 7303.842
    Saxitoxin equivalent
    Amnesic shellfish poison 20ppm domoic acid All fish Compliance Program 7303.842
    a
    The action level for aldrin and dieldrin are for residues of the pesticides individually or in
    combination. However, in adding amounts of aldrin and dieldrin, do not count aldrin or
    dieldrin found at below 0.1 ppm.
    b
    Previously listed as Kepone, the trade name of chlordecone.
    c
    The action level for DDT,TDE and DDE are for residues of the pesticides individually or in
    combination. However, in adding amounts of DDT, TDE and DDE, do not count any of the
    three found below 0.2 ppm.
    d
    The levels published in 21 CFR & 40 CFR represent tolerances,rather than guidance levels
    or action levels.
    e
    The action level for heptachlor and heptachlor epoxide are the pesticides individually or in
    combination. However, in adding amounts of heptachlor and heptachlor epoxide, do not count
    heptachlor and heptachlor epoxide found at below 0.1 ppm.
    f
    Sanctioned drugs are approved drugs and drugs used under an INAD.
    Note: the term “fish” refers to fresh or saltwater fin fish, crustaceans, other forms of aquatic
    animal life other than birds or mammals, and all mollusks, as defined in 21 CFR 123.3(d).
    2) Aquaculture Drugs

    FDA has determined that unregulated drug use in farm-raised products poses a potential health hazard.

    Unapproved drugs: Unapproved drugs such as chloramphenicol and other unapproved chemical
    additives are adulterants according to FDA regulations and are not allowed for food use in the U.S.
    Antibiotic residues must not be present.

    3) Food Additives and Allergens

    No unapproved food additives are allowed. We specifically require testing for melamine on a periodic
    basis ( to be agreed) and we expect our approved processing facilities to acquire assurances from feed
    suppliers that lot by lot testing is undertaken for Melamine.

    Potential Biological Hazards

    FDA & EPA Safety Levels in Regulations and Guidance


    Product Level Reference

    All fish Salmonella species- presence of organism Sec.555.300


    Zero tolerance
    All fish Staphylococcus aureus – 1. positive for staphylococcal Compliance Program 7303.842
    enterotoxin, or 2. Staphylococcus aureus level is equal to or
    greater than 104/g ( MPN).
    All fish Clostridum botulinum – 1. Presence of viable spores or Compliance Program 7303.842
    vegetative cells in products that will support their growth; or
    2. Presence of toxin.

    Potential Physical Hazards

    All fish Hard or sharp foreign object – generally 0.3”(7mm) to 1.0” Sec 555.425
    (25mm) in length Compliance Policy Guide

    Note: the term “fish” refers to fresh or saltwater fin fish, crustaceans, other forms of aquatic animal
    life other than birds or mammals, and all mollusks, as defined in 21 CFR 123.3(d).

    The signatures below indicate an authorized company official has read


    these product specifications and agrees to comply with them.

    /Zhou Mingjuan GM/总经理 OCT.11, 2018


    _____________________ ____________ ____________
    Authorized Signature Title Date
    Company Officer

    /Long Yujing QA Manager/品控总监 OCT.11, 2018


    ____________________ _____________ ____________
    Authorized Signature Title Date

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