Firm Name: Kanpa International Sales

Firm Address: D-3/D-4 Fish Harbour West Wharf Karachi, Pakistan

Production Description: Raw Block Frozen Squid Tubes

Method of storage : Frozen
Method of Distribution : Frozen Goods
Intended Use : Should be fully cooked before consumption

Processing Steps

Identify potential hazards introduced controlled or enhanced at this step

Are any potential food safety hazard significant (Yes/No)

Justify your decision for Column 3

What preventative measures can applied to prevent the significant hazards

Is this step critical control point (Yes/No)

RECEIVING

BIOLOGICAL

YES

Pathogen growth

Time and temperature control

NO

CHEMICAL

YES

Lubricants from boats and fish harbour

Reject

NO

PHYSICAL

YES

Foreign material

Washing inspection

NO

INSPECTION

BIOLOGICAL

YES

Pathogen growth

Time and temperature control

NO

CHEMICAL

NO

  ----

          -------

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PHYSICAL

YES

Foreign material

If any found removed

NO

WASHING &

CHILLING

BIOLOGICAL

YES

Pathogen growth due to water. Time and temperature abuse

Using safe water.

Monitoring low temperature

NO

CHEMICAL

NO

No chemical used

----

--

PHYSICAL

NO

Unlikely to occur

----

---

TUBE MAKING

BIOLOGICAL

YES

Pathogen growth due to human contact, utensils

Using sanitized gloves, utensils, S.S.O.P

NO

CHEMICAL

NO

No chemical used

--

--

PHYSICAL

NO

Unlikely to occur

If occured removed

---

 Processing Steps

 Identify potential hazards introduced controlled or enhanced at this step

Are any potential food safety hazard significant (Yes/No)

 Justify your decision for Column 3

 What preventative measures can applied to prevent the significant hazards

 Is this step critical control point (Yes/No)

WASHING &

CHILLING

BIOLOGICAL

YES

Pathogen growth due to water. Time and temperature abuse

Using safe water.

Monitoring low temperature

NO

CHEMICAL

NO

No chemical used

----

--

PHYSICAL

NO

Unlikely to occur

----

---

SIZE GRADING

BIOLOGICAL

YES

Pathogen growth due to human contact, utensils

Using sanitized gloves, utensils, S.S.O.P

NO

CHEMICAL

NO

No chemical used

--

--

PHYSICAL

NO

--

---

---

INITIAL

PACKING

BIOLOGICAL

YES

Pathogen growth due to human contact, utensils

Using sanitized gloves, utensils.

(SSOP)

NO

CHEMICAL

NO

No chemical used

---

--

PHYSICAL

YES

Dust particle, flies, insects, etc.

Electric insects killers, fly proofing, pest control

(SSOP)

NO

FREEZING

BIOLOGICAL

YES

Time and temperature abuse

Monitoring and maintaining time and temperature

YES

CHEMICAL

YES

Leaking of amonia in contact freezer

Reject

NO

PHYSICAL

NO

Unlikely to occur

(SSOP)

--

 Processing Steps

 Identify potential hazards introduced controlled or enhanced at this step

Are any potential food safety hazard significant (Yes/No)

 Justify your decision for Column 3

 What preventative measures can applied to prevent the significant hazards

 Is this step critical control point (Yes/No)

FINAL

PACKING

BIOLOGICAL

YES

Time and temperature abuse

Monitoring and maintaining time and temperature

NO

CHEMICAL

NO

No chemical used

--

--

PHYSICAL

NO

Unlikely to occur

(SSOP)

NO

STORAGE

BIOLOGICAL

YES

Temperature abuse

Monitoring low temperature

NO

CHEMICAL

NO

No chemical used

--

--

PHYSICAL

NO

Unlikely to occur

--

--

SHIPPING

BIOLOGICAL

YES

Temperature abuse

Monitoring low temperature

NO

CHEMICAL

NO

No chemical used

--

--

PHYSICAL

NO

Unlikely to occur

--

--