Haccp

HAWAII INTERNATIONAL SEAFOOD, INC .
®

Frozen Seafood Products

HACCP MANUAL
Hygiene, Sanitation Standard Operating Procedure and HACCP for suppliers

Summer 1999

Prepared For:

Cryofresh® manufacturing facilities are audited by the National Marine Fisheries Services (NMFS), Seafood Inspection Program, to verify compliance with the following applicable standards: • USFDA HACCP • EU(European Union) • TSSA Tasteless Smoked Seafood Association

Copyright © October 1999 Contents from this document may not be reproduced in whole or in part without the expressed written consent of Hawaii International Seafood, Inc. Page I

HACCP MANUAL
I. Table of Contents
Page 1. Table of Contents Page 2. Introduction Page 2. Personal Hygiene Page 2. Photo # 1. Workers Using Masks andGloves. Page 3. Example IIIA: Personnel Hygiene Code Page 3. Sanitation Standard Operating Procedure Page 4. Photos # 2 and # 3. Ice Potability and Thermometer Checks Page 7. Cleaning Schedule Page 7. HACCP Plan Page 8. Photo #5 and #6 Packaging Material Handling Page 9. Example: SSOP plan. Page 11. Example: Calibration Checklist Page 12. Example: Chlorine Checklist and Glass Checklist Page 13.Cleaning Schedule Page 13. Example: Map, Facility Areas of Responsibility Page 14. Example: Cleaning Instructions Page 32. Example: Cleaning Schedule Check List Page 37. Example: Hazard Analysis Worksheet Page 40. Typical HACCP Plan and Records

Hawaii International Seafood, Inc. is a Charter Member and Certified Manufacturers Member of the Tasteless Smoked Seafood Association (TSSA). The TSSAestablishes strict standards and auditing procedures to “CERTIFY” products manufactured with “tasteless smoke” and to verify complaince of tasteless smoked products with USFDA food safety and labeling requirements. Page 1

HACCP MANUAL
II. Introduction
The people at Hawaii International Seafood Inc. (referred to in this Manual as H.I.S.) are dedicated to providing consistently high quality and safeseafood products. For this reason we have written this manual as a guide for our international suppliers. We are dedicated to working closely with our suppliers to achieve our goal of exceeding international standards for hygiene, sanitation and hazard control in each facility that produces seafood products for H.I.S. This manual is also available on request from H.I.S. on diskette formatted toMS Word for Windows 95, 98 or 2000. This manual clearly explains the requirements all suppliers must meet and includes actual examples of the documents and records currently in use by our U.S.D.C. and U.S.F.D.A. inspected facilities worldwide. We require that all suppliers meet the minimum requirements as stated in this manual. For this purpose, the word “shall” is used to indicate mandatoryrequirements and the word “should” is used to indicate suggestions from H.I.S. In addition to the requirements set forth in this manual all suppliers shall: • Meet or exceed all local Federal, Provincial and /or State health and safety codes for the jurisdiction where their facility is physically located. • Be fully aware of and abide by Good Manufacturing Practice for all production operations. • Neverunder any circumstances export any product produced outside of the guidelines contained in this Manual to H.I.S. without full notice in writing to H.I.S. and the express written permission of H.I.S. • Produce product only with full regard to environmental, ethical and occupational safety concerns. • Be prepared and available for unannounced audit visits by authorized H.I.S. representatives.Including, but not limited to, maintaining copies of all required documents and records in readily accessible form at the actual plant site or sites where H.I.S. products are produced. • Maintain at least one copy of this manual, in good condition, at the actual plant site or sites where H.I.S. products are produced.

HACCP MANUAL
III. Personal Hygiene
All H.I.S. suppliers shall adopt and...