Production Quality Standard:GB/T 21290-2018

Sources of raw materials：From qualified CIQ record farms.

Sources of food additives：Qualified suppliers

Food additives：GB832：Sodium Tripolyphosphate（E451i）60%、Sodium Pyrophosphate (E450iii)30%、Sodium Acid Pyrophosphate (E450i)10%

Source of accessories：Qualified suppliers

Accessories ：Salt

Raw materials acceptance

Raw fish come from the official registration farms. Carry out pre-check prior to the acquisition, the raw fish can’t purchase until it pass inspection by the quality control department to test drug residues of sampled on breeding sites. Raw materials to the plant must be provided the official registration farm’s materials supply certificate. If farm record number in accordance with laboratory test reports the raw fish

can be received, otherwise rejected, in the acceptance will pick out the fish of losing freshness, white fish eyes, and scales fall off, dead, injured skin, fish tails and other substandard fish.

The fish send to the relaying fish tank holding culture if the fish are already checked and accepted, relaying time of about 1-3 hours,then sent foster good fish to the workshop’s water tank to be processed.

Sensory standard of raw material

Raw material chemical test

Well water

The company produced water using self-provided water sources, water system setmspecially-assigned person responsible for the management, two times a year, (once in first half year and once in the second half of the year) and entrust China CIQ to make water test, confirmed that the water quality meet the national drinking water standards.

Making Ice and storage

Produce ice by our factory to manufacture its own, water for making ice using them factory production water, ice container manufactured by stainless, non-toxic material qualitative, clean easily.Ice storage use insulation board and made of stainless steel plate, in the process of ice, ice loading and transportation to ensure the production ice with the hygienic requirements.

Food additives/Salt preparation

The food additives / salt preparation according to food additive standards,to reference GB 2760-2011 national food safety standards and “food additive control program”, and additives and salt concentration of the specific to refer the amount of preparation “additive preparation table”that executed by hand special preparation.

Accessories (salt) acceptance, storage

The accessories materials come from qualified suppliers.Inspection report shall be provided by the manufacturer.Checking the packaging whether it is damaged, soiled.Besides, we can open the bag to see whether the package of description match the contents.The accessories (salt) release of the inventory, requiring goods store shelf or plate part from the ground 10cm, part from the wall 30cm, part from the top 50cm; storage conditions remain desiccation, aeration, and dust prevention, anti gas and fire.

Packing material acceptance, storage

Inner and outer packaging material shall have the inspection certificate, performance test certificate by the manufacturer. Transport vehicles should be keeping clean, seal and lock management.The inner packing materials are storing in the special warehouse and keeping hygiene, dry, aeration. And it must be disinfected before using.The outer packaging materials are stored in the special warehouse, and to maintain hygiene, desiccation , ventilation and dust prevention, anti gas and fire.The inner and outer packaging material is stored to stack on pallets, requiring shelves or storage of goods backing part from the ground 10cm, part from the wall 30cm, part from the top 50cm. After the inner packaging material arrived the plant, the inner packaging material must be inspected by microbiological sampling by the company’s laboratory

The inner packaging material sterilization

According to the production plan in advance to receive the bag between the inner packaging material sterilization room and disinfection cabinet must be disinfected with O3 / UV light disinfection time of 30 minutes or more.

Process Flow

Processing methods: Raw materials (live tilapia) are made into frozen tilapia fillets by raw materials acceptance, TS (Tasteless Smoke) treat, bloodletting, fillet, *skin, *rub skin, trimmed,boneless and touch bones, grade, *Secondary TS (Tasteless Smoke) treat, Rinse with clear water,Secondary rinse with clear water, *Vacuum packing, Tray-load, Freeze instantly, ice glazing,Secondary Freeze, quantitative packing, quantitative packing, Outer package,, refrigerated storage.

Note：Process with * are the optional items allowed to be modified according to the requirement of customer and the relevant import laws and regulations of the country

Product Sensory Standard

Product microorganism standard

Product chemical standard

Metal Detecting

Products do not exist in the Fe≥Ф 2.0 mm，SUS ≥Ф 3.0 mm，Non-Fe≥Ф 3.0 mm of impurities.

Checking Frequency:Before work, during work every one hour and after work.

Monitoring Frequency:Continuous monitoring

Corrective Action

1.If discovering the failure of metal detector, we should adjust or replace metal detectors. Before one hourthe products that was passed through metal detector will all back through metal detect or to check.

2.To isolate and evaluate check out products that it content the pieces of metal, and then to find and analysesthe source of metal debris,the products will be abandoned.

Verification

1. Using FeФ2.0mm,Non-Fe Ф 3.0 mm, SuSФ3.0mms three test blocks are respectively check sensitivity of metal detector before the start of the production process and every one hours during process and end of production.

2. Review monitoring, corrective action, and verification records within 1 week of preparation.

The outer packing

Critical control point:the outer packing (label inspection)

The critical limits：①All finished products should use the writing of the importing country to mark that ” Keep frozen until used, thaw under refrigeration immediately before use. Remove from the vacuum package before thawing.” on the label. ②All product labels must be using the writing of the importing country to mark the information of allergy

Corrective measures：①If spot checks found that the label does not meet the requirements must be return the label or packaging material before the production of each batch of products .②If spot checks found that the label does not meet the requirements must be pasted isolated identification during the production and the end of production of each batch of products，to find out the reasons of unqualified and to determine corrective measures, and then we will be replaced the correct label or the correct packaging of products.

The frequency of monitoring: Each batch of products should have sport check once every 1 hours before the production, during the production and the end of production

The number of spot checks: 3-5 / time