TunaSMS

Laboratory Check

Bacterium checking process in all production equipment, water that will be used and employee hygiene so that the produced product’s quality is guaranteed.

Receiving

Place for reception and inspection of raw materials to inspect its histamin content, and removal of fish entrails.

Pre-Cooking

Temperature and cooking time should correspond to the size of the fish to remove its remaining oil and body fluids, and to simplify loin process that easily removed from its backbone.

Loining

Loining is performed manually to separate the meat from backbone and other cleaning defects such as black meat and bones
Loining is done as quickly as possible
The loins are checked by QC Inspector

Metal Detector

All cleaned fish are passed through the metal detector to assure no metal contamination of the product
Sensitivity of metal detector is checked by QC Inspector

Packing

Fish filling is done by packshaper machine and then weighted. Filing weight and net weight control is done by Quality Control inspector.

Seaming

Seaming is done by seaming machine automatically and cans should be washed after the seaming process.

Retorting

The process, equipment, temperature, time and monitoring records are approved by a process authority.
The temperature and time of sterilization is monitored and recorded by QC Inspector.

Labelling

Prior to labeling, the finished goods are examined to remove defective, rusty, dirty, or damaged cans.
All cans are labeled bearing the country of origin, brand, name of product, net weight, expiry date, nutrition facts, etc.

Stuffing

The container is clean, dry, and completely sealed to protect products from water, dust, dirt, and other foreign matter.
Stuffing is done carefully to prevent product from acquiring physical damage
Cartons are arranged in interlocking position to minimize movement of product while in transit

Ice Plant

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Cold Storage