QUALITY SEAFOOD INSPECTION METHODOLOGY · BSF Quality Seafood Inspection Methodology | Revised July...

QUALITYSEAFOODINSPECTIONMETHODOLOGY

BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 2

TableofContents

InspectionDefinitions..............................................................................3

InspectionStandardVerbiage...........................................................4–5

CommonAbbreviations...........................................................................6

BSFLabelingRequirements....................................................................7

CommonInspectionMath.......................................................................8

BSFQCSamplingPlan..............................................................................9

SensoryQualityIndicatorGuide............................................................10

InspectionWorksheetSample.............................................................11

StandardMethodologyforPhotography......................................12–17

AssignedStatus.....................................................................................18

SpeciesVerificationProgram–SampleLetter.....................................19

MolluscanShellfishHandlingProcedures....................................20–21

InspectionMethodologyforCrabLegs.........................................22–25

SnowCrabInspection...........................................................................26

KingCrabFacts..............................................................................27–28

BlueSwimmingCrabFacts............................................................29–30

PasteurizedCrabmeatProcedures...............................................31–37

SoftShellCrabs.....................................................................................38

InspectionMethodologyforLobster...........................................39–42

InspectionMethodologyforShrimp.............................................43–47

InspectionMethodologyforScallops...........................................48–52

InspectionMethodologyforSquid................................................53–57

InspectionMethodologyforFinFish...........................................58–62

SalmonFilletTrimGuide.......................................................................63

InspectionMethodologyforFrogLegs.........................................64–67

InspectionMethodologyforMoisture..........................................68–72

Notes.....................................................................................................73


InspectionDefinitionsIQF–IndividuallyQuickfrozen.

Quality–Adegreeofexcellenceoracceptability,measuredbyasetofspecifications.

HACCP(HazardAnalysisCriticalControlPoints)–Identifiesandcontrolshazards,toinsurefoodsafety.

SOP’s(StandardOperatingProcedures)–Step-by-stepanalysisofhowtogetfromAtoZ.

GMP’s(GoodManufacturingPractices)–Providesinformationandprocedurestoproduce/inspectasafequalityproduct.

AdulterationSEC.402(a)3&4: Sec402(a)(3)–Foodsaredeemedtobeadulteratediftheyconsistinwholeorinpartofanyfilthy, putridordecomposedsubstances.

Sec402(a)(4)–Foodsaredeemedtobeadulteratedwherebytheymayhavebeenprepared,packed,orheldunderunsanitaryconditionscontaminatedbyfilth,orwherebytheymayhavebeenrenderedinjurioustohealth.

Decomposition–Productthathasanoffensiveorobjectionableodor,flavor,color,texture,orsubstanceassociatedwithspoilage.

GrossWeight–Weightofproductwithpackagingandglaze.

NetWeight–WeightofproductofwhenpackaginghasbeenremovedandisdrainedinaStandardNo.8sievefor2minutes.

CalculatedNetWeight–Weightoftheproductwithpackagingremovedandaratiocalculationisusedbasedonasubsampletodeterminetheweightoftheproduct.

SubSample–Randomlyselectedsamplethatisusedtoperformaninspection.

Glaze–Frozenwatersolutionthatprotectstheproductforlongperiodsofcoldstorage.Typically,largerglazepercentagesyieldlongershelflife.

OrganolepticEvaluation/SensoryEvaluation–Scientificdisciplineusedtomeasure,analyzeandinterpretreactionstothosecharacteristicsoffoodsandmaterialsastheyareperceivedbythesensesofsight,smell,taste,touchandhearing.

Appearance–Visiblecharacteristicssuchascolor,size,shape,surfaceandtexture.

Odor–Aromaoffoodbeforeputtinginmouth;bysmelling.

Flavor–Aromacompoundsreleasedwhilefoodisinthemouth;bytasting.

Taste–Definedassweet,sour,saltyandbitter.


InspectionStandardVerbiage

PackagingAcceptable–Noissuesnotedwithmastercasesorlabeling.Mastercaseshavenodamagesandarecleanandfreeofdust.

Reasonable–Minorissueswithconditionofmastercases,poorqualitycardboard,deformedcases,andsmalltearsincardboardwithnoproductexposed,casesmayalsohavealighttomoderateamountofdirt/dustaccumulation.

Unacceptable–Mastercasesmaybefilthy,andhaveheavydustaccumulation,casescouldbebadlydamaged,busted,torn,andsomecasesmayevenhaveexposedproduct).

LabelingIssue–Productisimproperlylabeledorfailstomeetfederalguidelinesforlabelingrequirements.

COL/RINGS/SP(Color/Rings/Spots):• Good

• R.Good(ReasonablyGood)

• Fair

• Poor

AppearanceAcceptable–Indicativeofitsproductdescriptionandthereshallbenoissueswithworkmanship,temperaturevariance,ordehydration.

Reasonable–Indicativeofitsproductdescription,thereshallbenodehydration,mayhaveminorissueswithtemperaturevariance,andproductmayhaveminorissueswithworkmanship.

Unacceptable–Productisnotindicativeofitsproductdescription;theremaybeissueswithworkmanship,temperatureabuse,dehydration.


InspectionStandardVerbiage–continued

Odor/FlavorGood–Odor/flavorshallbeindicativetothatoffreshorfrozenseafoodwithnoodorsrelatedtodecomposition.Thereshallbenoagedorfreezeroffodors).

R.Good(ReasonablyGood)–Odor/flavorshallbeindicativetothatofreasonablyfreshorfrozenseafood.Productmayhaveslightodorsrelatedtodecomposition.Thereshallbenoaged/freezeroffodors.

Fair–Odor/flavorshallbeindicativetothatofreasonablyfreshorfrozenseafood.Productmayhaveslighttomoderateodorsrelatedtodecomposition.Theremayalsobesomeminoragedorfreezeroffodors.

Poor–Odor/flavorisnotindicativetothatoffreshorfrozenseafood.Productmayhaveslighttomoderateodorsrelatedtodecomposition.Theremayalsobeamoderateamountofagedorfreezeroffodor).

NSHC(NotSuitableforHumanConsumption)–Odor/flavorisnotindicativetothatoffreshorfrozenseafood.Productmayhaveheavyodorsrelatedtodecomposition.I.e.fecal,putridodorsmaybepresent.Theremayalsobeamoderatetoheavyamountofagedorfreezeroffodors.


CommonAbbreviations

Abbreviation Description Appliesto

P&D PeeledandDeveined Shrimp

CPTO Cooked,Peeled,TailOn Shrimp

PUD PeeledUndeveined Shrimp

BTO ButterflyTailOn Shrimp

S/O ShellOn Shrimp

T/On TailOn Shrimp

IQF IndividualQuickFrozen MostSeafood

IPW IndividualPolyWrapped FrogLegs,Fillets,Loins,etc.

IVP IndividualVacuumPacked WholeFish,Fillets,Scallops,etc.

IPB IndividualPolyBagged WholeFish,LargeFillets

FAS FrozenatSea Fillets

H&G HeadedandGutted Fish

SKNLS Skinless Fillets

BNLS Boneless Fillets


BSFLabelingRequirementsDomesticPurchasesAllmastercases/innerretailunitsshallbecheckedforthefollowinginformation.Ifanyofthebelowinformationismissingthentheproductmaybesubjecttorejectionorwillneedtobeproperlylabeledatthesuppliersexpense.

• CountryofOrigin

• MethodofProduction

• Packerand/orDistributor

• NetWeightwithUnits(e.g.Netwt.40lbs4x10lbs)

• DateCodes(e.g.ProductionDateCodes,BestBy,SellBy)

ImportPurchases&PrivateLabel• CountryofOrigin

• MethodofProduction

• Packerand/ordistributor

• Netweightwithunitse.g.(Netwt.40lbs4x10lbs)

• DateCodese.g.(Productiondatecodes,BestBy)

• ShipmentNumber

• ItemNumber(master/inner)

• UPC(master/inner)

• NutritionalInformation

• Ingredients

• CookingInstructions

• AllergenStatement


CommonInspectionMathCalculatedNetWeight(Wt.)SubSampleGlazeOffwt.lbs.XNetwt.lbs.SubSampleGlazeOnwt.lbs.

%Glaze(GlazeOnwt.lbs.–GlazeOffwt.lbs.)X100GlazeOnwt.lbs.

%Breading(BreadOnwt.lbs.–BreadOffwt.lbs.)X100BreadOnwt.lbs.

CountperPoundNumberofWholeUsablePiecesX1lb.(GlazeOffwt.lbs.–wt.ofUnusablePieceslbs.)

CountperTenPounds(UsedforKingCrabLegs) NumberofWholeUsableLegsX10lbs.NetWeightGlazeoffwt.lbs.–Wt.ofUnusablePieces

RatioforTubesandTentaclesRatioforTubes:NumberofTubes/Numberoftubesandtentacles

RatioforTentacles:NumberofTentacles/Numberoftubesandtentacles

E.g.30tubes/(30tubes+30tentacles)=.50fortubes


BSFQCSamplingPlan

No.ofCasesInLot No.ofSamples

3-200Cases 3Samples

201-500Cases 5Samples

501-1000Cases 7Samples

1001+Cases 9Samples

SelectivityOurgoalistopullsamplesrandomlyfrommultiplelocationswithintheloadandtosampleasmanydatecodesaspossible.

IntheeventourQ.C.inspectorhasanissuewiththequalityorweightofaparticularitemtheymayperformadditionalsamplingtobetterunderstandtheissueathand.

Sub-SamplesTypicallythesmallestinnerunitwillbepulledfromthemastercaseandusedasasubsamplefortheinspection.Forbulkpackeditemsthesubsampleshouldbeatleast10percentofthedeclarednetweight.


SensoryQualityIndicatorGuide

Appearance/Text. Raw Odor Raw Appearance/Text. CKD/Canned Odor CKD/Canned Flavor CKD/Canned

GOODTranslucent,shiny,firm,resilient,moist,shell translucent

Fresh ocean air, clean seaweed, pond water

Firm,moist,uniform text.,uniform color,bright pink/orange,clearly defined shape

Sweet,neutral, St. Characteristic

Sweet,salty,neutral,St.Characteristic

REASONABLY GOODSL.Opaque,SL.Shiny,SL.Firm,SL.Resilient,SL.Opaque Shell

Neutral Slightly firm,slightly moist,color SL.Faded

Neutral,flat,MOD, Characteristic

Sweet,salty,neutral, MOD.Characteristic

FAIR

SL.MOD.Opaque,SL.dull, surface-dry,Mod.soft,SL.Varied color,faded,SL.yellow/pink/gray,shell SL.Pitted

MOD.Fishy, cardboardy,oxidized,slight musty,SL.sulfer

SL. soft,SL.mushy,slightly dry,faded color, SL.yellow/gray

MOD.fishy,cardboardy,oxidized,SL.sulfide

SL.fishy,cardboard,oxidized,SL.sulfide

POOR

Opaque CKD appear.,dull,sticky,grainy,soft,SL.mushy,yellowish/brownish/slight gray,pitted shell

SL. sour,SL.cheesy,SL.rancid,SL.yeasty,MOD.strong fishy,SL.indole,slight *taint,Sl.sickly sweet,Sl.ammonia,SL.musty/moldy

Mod.yellow/MOD.gray/MOD.tough or SL.mushy,loss of shape,MOD.dry

SL.sour,SL.rancid,SL.chesy,SL.yeasty,MOD.Stong fishy,SL.pungent,SL.*taint,SL.sickly sweet,SL.ammonia,SL.musty/moldy

SL.sour,SL.bitter,SL.yeasty,MOD.Strong fishy,SL.rancid,SL.ammonia,SL.veg/sulfur,SL.*taint,SL.musty/moldy

NOT FOR HUMAN CONSUMPTION

MOD.Strong opaque,MOD.Strong yellow,MOD.Strong gray,MOD.mushy,grainy,SL.pasty,SL.slimy

MOD.sour,SL.fecal,MOD.rancid,painty,MOD.cheesy,MOD.pungent,MOD.ammonia,MOD.*taint,MOD.sickly sweet,MOD.musty/moldy

MOD.Strong yellow,MOD.Strong gray,MOD.Strong tough,MOD.mushy,strongly dry,ST.varied color,loss of shape,integrity

Mod.sour,SL.fecal,MOD.rancid,painty,MOD.cheesy,MOD.pungent,MOD.ammonia,Mod.*taint,MOD.sickly sweet,MOD.musty/moldy

MOD.sour,MOD.bitter,strong fishy,MOD.ammonia,MOD.rancid,painty,MOD.Strong,Veg.(sulfur),MOD.*taint,MOD.musty/moldy

NOT FOR HUMAN CONSUMPTION

Strongly opaque or CKD appear, strongly gray,strongly mushy or grainy/pasty,strongly dry ST.slimy

STR. sour,cheesy butyric,MOD.STR. fecal,STR. putrid,STR.ammonia,Strongly rancid,painty,ST.fermented,STR. pungent,STR. *taint,ST.sickly sweet,MOD.musty/moldy

Strongly gray,Strongly yellow,Strongly tough or Strongly mushy,desiccated,no shape identity

STR.sour,ST.cheesy butyric,MOD.Strong fecal,ST.putrid,STR.ammonia,STR.rancid,fermented,STR.pungent,STR.*taint,ST.sickly sweet,MOD.musty/moldy

STR.sour,STR.bitter,STR.ammonia,STR.rancid,painty,STR.sulfur,STR.*taint,MOD.musty/moldy

SL-Slight MOD-Moderate ST - Strong

Sensory Quality Indicators-Shrimp- By the US Department of Commerce-National Sensory Section-All Right Reserved


Revised 7/28/15 -- All forms prior to this date or without date shall be discarded --

Date/Time:_____________________/___________________ P.O.#:_________________________

Inspected by/Warehouse:____________________________ Marks/#:_______________________Master_____ Inner_____

1 2 3 4 5Description:

Item #:

Lot #:

Brand:

Packer:

Dist. By:

Country:Prod. tp: W F W F W F W F W FO: H x W x DI: H x W x D#Cs. / Pal / TiPack/wt:UPCUPCaUPC Scans Correctly Y N Y N Y N Y N Y N

Dt. Codes:

Nut. Label Y N Y N Y N Y N Y NIng. Label Y N Y N Y N Y N Y NCook Inst. Y N Y N Y N Y N Y NAller. Lbl. Y N Y N Y N Y N Y N

CO S.T.P. CO S.T.P. CO S.T.P. CO S.T.P. CO S.T.P. S. bisulfite Soy S. bisulfite Soy S. bisulfite Soy S. bisulfite Soy S. bisulfite Soy Whey/milk Salt Whey/milk Salt Whey/milk Salt Whey/milk Salt Whey/milk Salt

Wheat SAPP Wheat SAPP Wheat SAPP Wheat SAPP Wheat SAPP C. Acid Water C. Acid Water C. Acid Water C. Acid Water C. Acid Water

Eggs S. Hexa Eggs S. Hexa Eggs S. Hexa Eggs S. Hexa Eggs S. Hexa

Master WT.

Gross WT.

Net WT.

Calc. Net

Glaze/Brd on

Glaze/Brd off

Bread/glaze %

CT.

CT/# Grading

AppearanceBonesCOMMENTS:

Tare:_____________LBS

Extraneous Materials

Circle all that apply

BEAVER STREET FISHERIES INSPECTION SHEET


StandardMethodologyforPhotographyQualityAssuranceDepartmentatBeaverStreetFisheriesWhentakinganyphotographs,verifytheimagequalityimmediatelyaftertakingthepicture.IfthethumbnailthatimmediatelyappearsonthecameraLCDscreenaftertakingthepictureappearsoutoffocusorsaturatedinacertaincolor(i.e.thepictureappearstohaveared,blue,grey,oryellowtone),thentakeanewphotographwiththerelevantproblemsresolved.Pleaseexercisecautionwhenusingtheflash,asitmaycauseexcessiveglareandpicturequalityissues.

• Iftheimageisoutoffocus:Mostmoderndigitalcameraswillfocusbeforetakingthepicturebygentlypressingthebuttonusedtotakethepicture,withoutcompletelypunchingthebuttondownandactuallytakingapicture.Bygentlypressingthisbuttonforabout2secondsbeforetakingthepicture,thelensshouldfocusandthephotoshouldbeclear.Alsoverifythatthecameraisappropriatelyzoomedinorout.

• Iftheimageissaturatedwithanycolor:Usually,colorsaturationoccursbecausepicturesaretakentoofastafterfocusingorturningonthecamera,orpicturesaretakeninpoororinadequatelighting.Makesurethelightingissufficientandwaitatleastseveralsecondsafterfocusingorturningthecameraonbeforetakingapicture.


StandardMethodologyforPhotography–continued

MinimumRequirementsforPhotographs

1. MasterCase:Picture(s)ofALLsidesandareasoftheboxthatcontainlabeling,UPCs,logos,ortextofanykind.Takeasmanypicturesasneeded(zoomedinandoutasappropriate)toensurethatallprinteddates,datecodes,plantcodes,shipmentnumbers,serialnumbers,andanyotheridentifiabletextisclearlyreadable.Thisoftenincludestakingmultiplepicturesofthesamesideofthecase,asseenintheexamplesbelow.



2. Picturesofinnercasesand/orproductjustafteropeningthemastercasetoseehowtheitemwaspacked.

3. Innercaseand/orinnerpackaging:Picture(s)ofALLsidesandareasoftheinnerboxand/orinnerbagthatcontainlabeling,UPCs,logos,nutritionalinformation,cookinginstructions,oranyothertext.Takeasmanypicturesasneeded(zoomedinandoutasappropriate)toensurethatallimportanttextisreadable,includingallergenlabels,nutritionallabels,cookinginstructions,printeddates,datecodes,plantcodes,shipmentnumbers,serialnumbers,andUPCs.(Severalexamplesareshownbelow.)



4. Product:• Picturesarerequiredoftheproduct(ifapplicable):

- whenproductisstillvac-packed.- immediatelyafteropeninginnerpackagingand/orvac-pack.- afterproducthasbeendeglazed.

• Ifproductisblockfrozen,picturesareneededofbothblockandthawedproductafterfollowingproperthawingprocedures.

• Aminimumof3picturesofproductarerequiredifproductisacceptable,thoughmorethan3picturesareencouraged,ifpossible.

• Takepicturesoftheentireproduct,andzoomintotakeadditionalpicturesiftherearequalitydefects.- Ifdefectsarepresent,severalpicturesarerequiredthatclearlyillustratethequalitydefects.

Thesepictureswillbeusedforreturns,rejections,and/orinsuranceclaims.

• FollowingsuggestionsoutlinedonPage1,ensurethatpicturequalityisacceptableforproducts:picturesshouldbetakeninproperlighting,inproperfocus,andwithoutcolorproblems.Ifneeded,takeadditionalpicturestoreplaceanythatfailtomeetstandards.

• DonotuploadpicturestoQ:\thathaveproblemssimilartotheexamplesbelow.

ExamplesofproductimagesthatDONOTmeetstandards:

Blurred ImproperZoom,Blurred AccidentalorUnrelated

LargeShadowOverProduct ShadoworBadLighting ExcessiveGlare(fromCameraFlashorBadLight)



Examplesofproductimagesthatmeetstandards:



5. StandardsforuploadingphotostoQ:\• Donotuploadpicturesthatdonotmeetrequirements,including(butnotlimitedto):

largeshadows,lightingproblems,excessiveglare,improperlyzoomedorfocused,oraccidental/unrelatedpictures.

• PicturesthatwillbeuploadedtoQ:\mustbeimportedusingtheWindowsphotoimportfunction.Theexactstepstofollowdifferaccordingtocameratype,Windowsversion,andcomputersettings,thoughthefollowingconventionsshouldbeusedduringimporting:- Importeachlotseparately,namingthefilesas“PurchaseOrderNo-LotNo-“

§ WiththeimportfunctioninWindows,thereshouldbeafieldasking

what“tag”orfilenametouse.ForanitemfromPO#7049728andLot#039404X,inthisfieldyouwouldtype“7049728-39404”.

§ Forthe“path”,orthelocationonthecomputertosendthephotos,usethefollowingexampleforapicturetakenatRobinsonQClabonMarch16,2012:Q:\QCPhotos\2012\03-16-12\RBN\–IfpicturesaretakenatPreferred,use\PFS\,not\RBN\–IfpicturesaretakenatSeaEst,use\SEAEST\,not\RBN\

- ExampleofFINALimportedfilenamesfor3photosfromPO#7049728andLot#039404XtakenatPreferredonMarch16,2012:

Q:\QCPhotos\2012\03-16-12\PFS\7049728-39404-001.jpg




AssignedStatus

O:OPEN–Productisopenandavailableforsaletoallsalesassociates.

T:OPEN/TESTED–Thisisusedtoshowsalesmenthatproducthasbeentested.Salesmanwillneedtoviewthecommentsectiontoviewthetestingperformed.

H:FDAHOLD–FoodandDrugAdministrationhasplacedthisproductonholdforreviewortobetestedbyathirdparty.

S:CUSTOMSHOLD–TheUnitedStatesCustomsAgencyhasplacedthisproductonholdforreview.Normallythecustomsofficerwillneedtowatchthesealonthecontainerbebrokenaswellaswatchtheproductbeunloaded.Occasionallytheofficermayneedtoopenthepackagingandinspecttheproduct.

M:COOLHOLD–UsedtoplaceproductonholdthatdoesnotcomplywithCOOLlabelingrequirements(Nomethodofproductionorcountryoforigin).InconjunctionproductthatisnormallyplacedonCOOLHOLDismovedinthesystemtowarehousefivewheretheproductcanbeproperlylabeled.(OnlyauthorizedQCstaffhasclearancetochangeproducttoandfromCOOLHOLD).

Q:HACCPHOLD–Usedforproductthathasissueswiththefollowing:(foodsafety,temperatureabuse,labelingissuesotherthanCOOL,quality,complaintissues).ProductplacedonHACCPHOLDmayalsobetransferredtowarehousefivewhereproductcanbeproperlydisposition(OnlyauthorizedQ.C.staffhasclearancetochangeproducttoandfromHACCPHOLD).

R:RETURN–Usedforproductreturnsthathaveissueswiththefollowing:(packaging/labelingissues,quality,returnswithcomplaintissues).InconjunctionproductthatisnormallyplacedonaRETURNHOLDismovedinthesystemtowarehousefivewheretheproductcanbeproperlydisposition(OnlyauthorizedQCstaffhaveclearancetochangeproducttoandfromaRETURNHOLD).

I:INVENTORYHOLD–Usedtoplaceproductonholdforspecialcustomers,certaintestingrequirements,andlimitedsupplies.

C:CUSTOMERHOLD–Usedtoplaceproductonholdforcustomersthatorderdirectshipments.

X:NOTFORSALE–Productisplacedon“NotForSale”bysalesmanagementstafftocontrolinventoryforspecialitemswithlimitedsupplies.

U:USDCINSPECTION–ThisproducthasbeenplacedonholdforinspectionbytheUnitedStatesDepartmentofCommerce

D:OUTLOT–Usedwheninventoryhasbeendepleted.

P:IMPORTHOLD–Thisisusedtoallowincomingproducttoshowininventorywhiletheimportdepartmentfinalizesallreceivingdocumentation.

*STATUSESINREDARESTRICTLYRESERVEDFORQUALITYCONTROL.


BEAVER STREET FISHERIES, INCSEAFOOD • MEATS • IMPORTER • EXPORTER • PRODUCER • WHOLESALERSEAFOOD • MEATS • IMPORTER • EXPORTER • PRODUCER • WHOLESALER

1741 West Beaver Street, Jacksonville, Florida 32209PO. Box 41430 Jacksonville, Florida 32203-1430904.354.8533 | 800.252.5661 | Fax: 904.633.7271

SpeciesVerificationProgram–SampleLetter

DearValuedCustomer,Asalargeimporterofseafood,BeaverStreetFisherieshastakenaproactiveapproachtoensuretheintegrityandvalidityofourGrouperProgram.EffectiveNovember14,2007allimportedgrouperwillundergoaDNAanalysisbyAppliedFoodTechnologies.Oursamplingguidelinesareasfollows:

Onefilletper5,000lbswillbesampled.Inaddition,foreachshipmentreceived,werequireoursupplierstoshipawholegrouperfromthefishusedforthatproductionrun.Thewholegrouperwillbeverifiedagainstthefilletsintheshipmenttoensureoursuppliersarepackingcorrectly.Allshipments“notconfirmed”asaknowngrouperspeciesonfilewiththeAppliedFoodTechnologieswillbeplacedonHACCPHOLDinoursystemandanoticeofrejectionwillbesenttothepacker.

TheattachedPDFfileisacurrentlistofconfirmedDNAtestresultsforGrouper,aswellastheotherspeciesreviewedinourcertificationprogram.AtBeaverStreetFisheries,wewanttomakesurethatyoucansellourproductswithconfidence.Shouldyouhavequestionsconcerningthisinformationpleasefeelfreetocontactoneofthefollowing:

CarlosSanchezDavidTroutmantel:(904)634-6623tel:(904)634-6622email:[email protected]:[email protected]

Also,pleaseviewtheconfirmedgrouperspeciesdeclaredbytheFoodandDrugAdministrationbyvisitingtheirwebsiteatthefollowingURL;www.fda.gov/downloads/food/guidanceregulation/guidancedocumentsregulatoryinformation/seafood/ucm419984.pdf

“TheSeafoodList”isacompilationofexistingacceptablemarketnamesforimportedanddomesticallyavailableseafoodaswellasscientificnames,commonnames,andknownvernacularorregionalnames.

BestRegards,


MolluscanShellfishHandlingProcedures

• RawMolluscanshellfishmustbeatappropriatefrozentemperaturesuponreceiving.QCmustrecordmultipleproducttemperaturesontheQ.C.inspectionsheetandreceivingdocuments.

• ShellfishmustalsobeappropriatelytaggedandlabeledthereforeQ.C.mustverifythattheproductisproperlytaggedandlabeledbytheprocessortofacilitateimmediatetracebackinformation(Seeexamplesbelow).

§ Theaboveinformationisalsotransferredonourinternalrecordsheet(Pleaseseenextpageforexample).

§ DetailedrecordsaremaintainedintheQ.C.Office(copiesoftags,receivinglogwithtemperatures,QCinspections,labels,purchaseorders,sales,&lotrecords).

§ ItisimportanttonotethatrawmolluscanshellfishmustbefromalicensedprocessorlistedontheUnitedStatesFoodandDrugAdministrationInterstateShellfishShippersList.www.fda.gov/downloads/food/guidanceregulation/federalstatefoodprograms/ucm381402.p


BSFQualitySeafoodInspectionMethodology|RevisedJuly2016

21

BEAVERSTREETFISHERIES

1741W.BeaverSt,Jacksonville,FL32209

TRAILER-RECEIVINGLOG–MOLLUSCANSHELLFISH-FROZEN

MethodofStorageandDistribution:Frozen

IntendedUse:Tobeeatenraworcooked

CriticalLimits:

• OnlyreceiveShellstock/shuckedproductfromcertifieddealerslistedincurrentInterstateCertifiedShellfishShippersList(ICSSL).

• OnlyreceiveShellstock/shuckedproducttemperedat10

o

Forbelow.

CorrectiveAction:RejectanyproductthatdoesnotmeetcriticalLimits.

Date:

01/17/08

ProductType:

Frozenoysters½Shelltraypack

ProductQuantity:

150CS

ProductP.O./Item/Lot#(BSF):6193019/5404028/798559

HarvestArea:

LA

A-1LAwildreef

HarvestDate/Code:

12/31/07

Name&Dealercert.#/harvestID:

BonSecour,Fisheries/AL49

5CONTAINERSPERLOTPERDELIVERWERECHECKED:

YES

no*ifno,correctiveactionwillBEPERFORMED.

ReceiptTemperature:1.+3

O

F

2.+4

O

F3.+3

O

F4.5.

Comment:

Inspector:

Date:

Reviewer:

Date:


InspectionMethodologyforCrabLegs

SamplingA)Checktheconditionoftheproductforanytemperaturerelatedissueswhenpullingsamples.Also,makeanynecessarynotationofthecondition,andtemperaturesfromthetrailer/containerbeingunloaded.B)Inordertopulltheaccuratenumberofsamples,pleaserefertotheBSFQ.C.SamplingPlan.Samplesshallbetakenfromrandomlocationsfrommultiplepallets.Itisalsoimportantthatdifferentproductiondatecodesbesampledandevaluated.

PackagingChecktheconditionoftheouterandinnerpackagingmaterialforineffectivepackagingmaterialsanddefectiveworkmanshipthatwillcontributetoalossofshelf-lifeordehydration.Deficiencieswouldincludepuncturesinwrappingandpolybags/vacpacks,weakcardboard,vacuumpacksnotsealedproperlyandpolybagsnotfoldedovertheproducttopreventdehydration.

Inspectthepackagingandproductfortemperatureabuseusingthefollowingguidelines:

1)Wetcardboardortheconditionofrefrozenwetcardboard

2)Mastercasesorinnerpackagingthatisseverelystucktogetheranddifficulttoseparate.

3)Excessivefrostonproduct

4)Lossofglazeonproduct

5)Productispliable

6)I.Q.F.Clumping:productisstucktogetherwithaccumulatedfrozenliquidinthebag

7)Objectionableodors

8)Discoloredglazethathasbeenrefrozen


InspectionMethodologyforCrabLegs–continued

LabelingMastercasesandinnerpacksshallbecheckedforthefollowinginformation:Allinformationshallberecordedontheinspectionworksheets.1)ProductDescription

2)ItemNumber(master/inner)

3)LotNumber

4)Brand

5)CountryofOrigin

6)MethodofProduction

7)Packerand/ordistributor

8)Packweightwithunitse.g.(Netwt.40lbs4x10lbs)

9)DateCodese.g.(Productiondatecodes,BestBy,SellBy)

10)ShipmentNumber

11)UPCmaster/inner–mustbescannedandverifiedtobecorrect

12)NutritionalInformation

13)Ingredients

14)CookingInstructions

15)AllergenStatement

Also,recordontheinspectionsheetthedimensionsofthemastercase(LxWxH),palletcount,andnumberofcaseswithinthelot.



InspectionA)PhysicalInspection1.TorecordtheGrossWeightofthemastercaseorinnerpackwithallcontents(cardboardbox,packagingmaterial,andproductwithglazeon).

2.Openmaster/innercasetoexaminetheoverallqualityoftheproducttoensurethatthereisnodehydrationordecompositionpresent.Thereisa“zerotolerance”forthepresenceofanydehydration/decomposition.

3.Atthispointthenetweightmayalsobecalculatedusingthefollowingcalculation.Netweight=Grossweight–(Allpackagingmaterial)

4.ForSub-Sample,randomlyselectsixfullclustersand/ortenpercentofthedeclarednetweightofthemastercase.(Fullclusterisdefinedashavingthreewalkinglegsandaclaw)fromthetop,middle,andbottomtogiveauniformrepresentationoftheglazeontheproduct.Whilepullingsamplespleasetakenoteofthepackforanyobviousappearancedefects,excessiveamountsofuseablebrokenandunusablepieces(Definedbelow).Recordthisweightinthe(GlazeOn)sectionoftheinspectionworksheet.

5.PlaceclustersinaNo8sievewithshoulderportiondown.Removeallvisibleglazefromclustersandletdrainfor2minutesata30oanglewiththeshoulderportionofthecrabplaceddown.(Pleasenotethatoptimumwatertemperatureshouldbebetween70oF&80oF).Afterthe2-minutedrainremoveclustersfromsieveandrecordweightinthe(GlazeOff)sectionoftheinspectionworksheet.

6.Withglazedremovedfromthesubsamplethefollowingcalculationscanbemade.

CalculatedNetWt.=SubSampleGlazeOffwt.lbs.XNetwt.lbs.SubSampleGlazeOnwt.lbs.

%Glaze=(GlazeOnwt.lbs.–GlazeOffwt.lbs.)X100GlazeOnwt.lbs.

(ForKingCrabOnly) CountperTenPounds(UsedforKingCrabLegs)=

NumberofWholeUsableLegsX10lbs.NetWeightGlazeoffwt.lbs.–Wt.ofUnusablePieces

15) Weighandrecordthesizeoftheclustersusingounces.Recordtheseweightsinthe(Grading)sectionoftheinspectionworksheet.Also,ifthereisanexcessiveamountofbrokenpleasedocumentandrecordtheweightsoftheuseable/unusablebrokenpieces.



B)AppearanceInspection(ObserveandDocumentthefollowingappearancedefects).

1.Workmanship–Thecrabshallbeproperlycleanedandprocessed.Shouldersectionsofthecrabshouldbereasonablyfreefromthefollowing:(Carapaceandcarapacelining,mandibles,viscera,andgill).

2.MarineGrowth–Thecrabshallalsobereasonablyfreefrommarinegrowth(sealice,moss,seaweed,barnacles).

3.Scarring–Crabshallbereasonablefreefromexcessscarring/lightscratches.

4.Mottling–Lighttomoderateamountoftanningwouldbeconsideredacceptableandmoderatetodark/heavytanningwouldbeunacceptable.

C)Broken

1.FullCluster–Threewalkinglegsandclawarmisattached.Thetrailerlegmayormaynotbepresenttobeconsideredafullcluster.

2.UseableBroken–Loosewholemajorappendageswithorwithoutshoulderattached.

3.UnusableBroken–Shouldersections,trailerlegs,brokenlegs,brokenclaws/clawarms,tips,pieces

D)OrganolepticInspection(PleaserefertotheSensoryQualityIndicatorsguide)

1.Odor/Flavor–Shallbethatoflivefreshlycaughtandprocessedcrabwithnosour,sicklysweet,orammoniaattributes.

2.Texture–Shallbefirmandmoistintexturewithnosoftormushyattributeswhicharegoodindicatorsthatdecompositionispresent.

3.Color–Shallbeindicativetothatoflivefreshlycaughtandprocessedcrabwithnoblackorbluemeatwhicharegoodindicatorsthatthereissomelevelofdecompositionorthecrabwasimproperlycooked.


SnowCrabInspection


KingCrabFacts

InordertounderstandthevalueofKingCrabalittlehistoryastohowthe“count”ofKingCrabwasestablishedmakestheprocedureswefollowtodaymoreclear.WhentheKingCrabfisheriesbeganinthe70’sitwasthecrabmeatandnotthecrablegs(inshell)thatwassold.EventuallyseafoodprocessorsbegantoexperimentwithsellingthecrabinitsnaturalshellandwhatevolvedwereKingCrablegsandclawspackedinto10-poundboxes.(Infact,processorsdidselltheKingCrabcutupintopartsmuchlikethatofachickenandwheresomesaleslikethiscontinuetothisdaythevolumeof“parts”soldisquitesmall).

Thestandard10-poundpackoflegsandclawsconsistedofthreecomponents:(1)legs,(2)armswithclawand(3)broken.KingCrabwassizedinthefollowingcounts:

6/9 9/12 12/14 14/17 16/20 20/24 20/UP

Thesecountsrepresentedthenumberoflegsinthe10-poundbox.Inaddition,KingCrabshave1armwithclawfor3legs.(innature)Bydividingthecountby3,onecoulddeterminethenumberofarmswithclawsalsointhe10poundbox.Forexample,a14/17counthad14to17legs,plus4to6armswithclaws.Inadditiontothis,each10-poundboxhasabout½poundofbrokenKingCrab.(Brokencanbealegorarmwithclawthathasbeenbroken,usuallyatthejoint.)Thispackwasidentifiedasa“naturalproportion”pack.

Bytheendofthe70’sKingCrablegsandclawsbecamemorepopularthanthecrabmeatitself.Thepackwentfroma10-poundmastertoa20-poundmaster.Determiningthe“count”becamemoreconfusing,buttherulesreallydidnotchange.A14/17countstillmeans14to17legs,butthisisthelegcountfora10poundbox,soina20poundboxthenumberwoulddouble.Likewise,thearmsandclawsdoubleasdoesthebroken.Thusa14/17wouldhave28to34legs,9to12armsandabout1poundofbroken.


KingCrabFacts–continued


BlueSwimmingCrabFacts

HarvestingTheBlueSwimmingCrabisharvestedyear-roundfromthetropicalwatersoftheSeaofCortez.

CharacteristicsThemaximumlengthfrompointtopointonthecarapaceiseightinches.Thefifthpairoflegsformsflatpaddlesforswimming.Thebodymeatiswhiteandlegmeatisbrown.

ProcessingandPasteurizationFreshcrabsarecookedandthenallowedtocool.Themeatisthenhand-picked,gradedandplacedincans,thenhermeticallysealedandpasteurized.Pasteurizationisaheattreatmentprocesswhichdestroysnaturalpathogenicmicroorganismstoextendshelflifewithoutaddingartificialpreservatives.Oncepasteurized,theproducthasashelflifeof8-12months,underrefrigeration.

AdvantagesofPasteurizedCrabMeat• Dependableyear-roundsupply

• Virtuallyshell-free

• Consistent:Everycanopenedlookslikethelastandwilllooklikethenext

• Controlledinventory

• Quality-controlstandardsdrivenbyfoodtechniciansatallplants

• GuidedbyHACCPregulation


BlueSwimmingCrabFacts–continued

HandPickedMeat(Availablein5grades):• JumboLump

• Backfin

• Special

• Claw

• ClawFingers

WhiteMeatThetwolargestunbrokenmusclesconnectedtotheswimminglegsofthecrab.

WhiteMeatSmallerandbrokenpiecesofJumboLumpwithlargeflakesincluded.

WhiteMeatTheremainingbodymeatwithsomelumpandflakemeat.

BrownMeatFromtheclawsandlegsofthecrab.

BrownMeatFirstsectionoftheCrabClawwithpartoftheshellremoved.


PasteurizedCrabmeatProcedures

InspectionandReceiving• Uponreceivingashipmentofrefrigeratedcannedpasteurizedcrabmeatitisimportanttodocument

thetemperatureofthecontainer/traileraswellasrecordseveralpulptemperatures.Pleasenotethattemperaturesshouldfallbetween32.5oF&38oF.Thecriticallimitforrefrigeratedpasteurizedcrabmeatis(+40oF).Foradditionalinformationpleasereferencethe(Fish&FisheriesProductsHazards&ControlGuidance:ThirdEdition,Chapter12)listedonpages(26-27).

• Allshipmentsofrefrigeratedpasteurizedcrabmeatcontainatimetemperatureindicator(T.T.I.)oratimetemperaturerecorder(T.T.R.)upondeliveryunlesstheoriginationlocationonthegeneralbillofladingislessthan4hoursfromBeaverStreetFisheries.Pleasenotethattemperaturesshouldfallbetween32.5oF&38oF.

• Inordertoinspectthecrabmeat,placetheunopenedcanonthescaleandrecordthisintheGrossWeightsectionoftheinspectionworksheet.OpenthecanandemptythemeatandnaturaljuicesontothescaleandrecordthisintheNetWeightsectionoftheinspectionworksheet.

• Afterrecordingtheweights,itisimportanttosmellthemeattodetermineifanyoffodorsarepresent(sour,sicklysweet,ammonia).Themeatshouldappearclean,whiteandsmellfreshwithnooffodors,colors.Thetextureshouldbefirmandmoistwithnomushyordryattributes.

• Wheninspectingcrabmeat,itisimportanttosiftthroughthemeatandrecordanyphysicaldefectssuchasshellandcartilage.


PasteurizedCrabmeatProcedures–continued

KindsofPasteurizedCrabmeat

Colossal

JumboLump

SuperLump


PasteurizedCrabmeatProcedures–continuedLump

Special

Claw


PasteurizedCrabmeatProcedures–continuedForreceivingofrefrigerated(notfrozen)cooked,ready-to-eatorraw,ready-to-eatfisheryproductstobestored,orprocessedwithoutfurthercooking:What:Theinternaltemperatureofthefisheryproductthroughouttransportation;

ORThetemperatureofthetruckorothercarrierthroughouttransportation;

ORforfisheryproductswithatransittimeoffourhoursorless:Theinternaltemperatureofarepresentativenumberofcontainersinthelotattimeofdelivery;

ORTheadequacyoficeorchemicalcoolingmediaattimeofdelivery.

How:Useatime/temperatureintegratorforproductinternaltemperaturemonitoringduringtransit;ORUseamaximumindicatingthermometerforambientairtemperaturemonitoringduringtransit;ORUseadigitaltime/temperaturedataloggerforproductinternaltemperatureorambientairtemperaturemonitoringduringtransit;ORUsearecorderthermometerforambientairtemperaturemonitoringduringtransit;ORUseadialordigitalthermometerforinternalproducttemperaturemonitoringatreceipt;ORMakevisualobservationsoftheadequacyoficeorothercoolingmediainasufficientnumberofcontainerstorepresenttheentireproduct.

Frequency:Eachshipment.

Who:Withrecorderthermometers,time/temperatureintegrators,hightemperaturealarms,maximumindicatingthermometers,anddigitaldataloggers,monitoringisperformedbytheequipmentitself.However,anytimethatsuchinstrumentationisused,avisualcheckshouldbemadeatleastonceperdayinordertoensurethatthecriticallimitshaveconsistentlybeenmet.Thesechecks,aswellasdialthermometerchecks,timeofexposurechecks,andadequacyoficeorothercoolingmediachecksmaybeperformedbythereceivingemployee,theequipmentoperator,aproductionsupervisor,amemberofthequalitycontrolstaff,oranyotherpersonwhohasanunderstandingoftheprocessandthemonitoringprocedure.

ReferenceFish&FisheriesProductsHazards&ControlGuidance:ThirdEdition,Chapter12.


PasteurizedCrabmeatProcedures–continuedForreceivingofrefrigerated(notfrozen)cooked,ready-to-eatorraw,ready-to-eatfisheryproductstobestored,orprocessedwithoutfurthercooking:

CorrectiveAction:Rejectshipment,iftheCLisnotmet;ORHoldtheproductuntilitcanbeevaluatedbasedonitstotaltime/temperatureexposure;AND

Discontinueuseofsupplierorcarrieruntilevidenceisobtainedthattransportationpracticeshavechanged.

Note:Ifanincominglotthatfailstomeetareceivingcriticallimitismistakenlyaccepted,andtheerrorislaterdetected,thefollowingactionsshouldbetaken:1)thelotandanyproductsprocessedfromthatlotshouldbedestroyed,divertedtoanonfooduseortoauseinwhichthecriticallimitisnotapplicable,orplacedonholduntilafoodsafetyevaluationcanbecompleted;and2)anyproductsprocessedfromthatlotthathavealreadybeendistributedshouldberecalledandsubjectedtotheactionsdescribedabove.

Records:Receivingrecordshowingtheresultsofthetime/temperatureintegratorchecks;ORPrintoutfromdigitaltime/temperaturedatalogger;OR

Recorderthermometerchart;OR

Receivingrecordshowingtheresultsofthe

maximumindicatingthermometerchecks;

ORTheresultsofinternalproducttemperaturemonitoringatreceipt;AND

Thedateandtimeofdepartureandarrivalofthevehicle;ORReceivingrecordshowingtheresultsoftheiceorothercoolingmediachecks.

ReferenceFish&FisheriesProductsHazards&ControlGuidance:ThirdEdition,Chapter12.



Storage• Oncecrabmeatisreceivedintoinventoryitisimmediatelyplacedinarackedcoolerwhichis

continuouslymonitoredbymultipletemperaturerecordingdeviceswhicharecalibratedforaccuracyonaregularbasis(quarterly).

• Intheeventofasystemfailureortemperaturesexceeding40oFtherecordingdevicesareconnectedtoahightemperaturealarmsystemwhichisprogrammedtoalertourmaintenancedepartment24hoursaday.Inaddition,alltimetemperaturedataiscapturedondataloggerswhichhavebackupbatterysupportintheeventofalossofpower.

• Onaverageourcoolertemperaturesfluctuatebetween33oF&35oF.



Shipping

• Whenanorderisplacedforrefrigeratedpasteurizedcrabmeattheproductispulledfromthecoolerracksandwrappedwithinsulatedfoilbubblewraptohelpinsulateandprotecttheproductfromanytemperaturefluctuationsduringtransittoourcustomers.

• Onceproducthasbeenwrappeditwillremaininthecooleruntiltimetobeplacedonthetraileratwhichtimeasmallslitwillbemadeintothebubblewrapinordertoplacethetimetemperaturereorderdevice(TempTale4)inside.

• ToactivateTempTale4pleaserefertotheorangedisplaypanellabeled“ShipperInstructions”.

• Pleasenotethemastercartonthatcontainsthetimetemperaturerecordershallbelabeledwithanorangeandwhitestickerthatstates:(Crabmeat-Maintain34oFTTRInside).

• Thetrailershallbecheckedforcleanliness,sanitation,unitisrunningproperly,andtemperaturesarenotatedonthetrailershippinglogwhichistobesignedbythedriveronceloadedandsealed.

• Oncetrailerisloadedandsealedthedriversignsallpaperworkandunderstandstheimportanceofmaintainingtemperatureswithintheproductscriticallimitations.


SoftShellCrabs

Crabsaremeasuredtiptotipinordertodeterminesize.

SizingGuidelineforSoftShellCrab

Size Pack Measure BoxWeightApprox.Ind.Crab

Wt.(oz.).

Whales 10/1.5dozen 5.5inches&Up 5.25to5.75lbs. 4.5ozto5.5oz

Jumbo 10/2dozen 5-5to5inches 5.25to5.75lbs. 3.5ozto4.5oz

Prime 10/3dozen 4.5to5inches 6.0to6.5lbs. 2.5ozto3.5oz

Hotel 10/4dozen 4to4.5inches 6.0to6.5lbs. 2.0ozto2.5oz

Medium 10/4dozen 3.5to4inches 4.5to5.0lbs. 1.5ozto2.0oz


InspectionMethodologyforLobsterSamplingA)Checktheconditionoftheproductforanytemperaturerelatedissueswhenpullingsamples.Also,makeanynecessarynotationofthecondition,andtemperaturesfromthetrailer/containerbeingunloaded.B)Inordertopulltheaccuratenumberofsamples,pleaserefertotheBSFQ.C.SamplingPlan.Samplesshallbetakenfromrandomlocationsfrommultiplepallets.Itisalsoimportantthatdifferentproductiondatecodesbesampledandevaluated.PackagingChecktheconditionoftheouterandinnerpackagingmaterialforineffectivepackagingmaterialsanddefectiveworkmanshipthatwillcontributetoalossofshelf-lifeordehydration.Deficiencieswouldincludepuncturesinwrappingandpolybags/vacpacks,weakcardboard,vacuumpacksnotsealedproperlyandpolybagsnotfoldedovertheproducttopreventdehydration.Inspectthepackagingandproductfortemperatureabuseusingthefollowingguidelines:





5)Productispliable





InspectionMethodologyforLobster–continued

Labeling

Mastercasesandinnerpacksshallbecheckedforthefollowinginformation:Allinformationshallberecordedontheinspectionworksheets.

1)ProductDescription


3)LotNumber

4)Brand

5)CountryofOrigin





10)ShipmentNumber

11)UPC(master/inner)–mustbescannedandverifiedtobecorrect


13)Ingredients



Also,recordontheinspectionsheetthedimensionsofthemastercase(LxWxH),innercase,palletcount,andnumberofcaseswithinthelot.


InspectionMethodologyforLobster–continued

Inspection

A)PhysicalInspection

1.RecordtheGrossWeightofthemastercaseorinnerpackwithallcontents(cardboardbox,packagingmaterial,andproductwithglazeon).


3.Inordertoobtainatareweightforthebags,countthenumberoftailswhileexaminingfordefects,andthenmultiplythatnumberbytheaverageweightoftheplasticbag/polywrap.Atthispointthenetweightmayalsobecalculatedusingthefollowingcalculation.Netweight=Grossweight–(Allpackagingmaterial)

4.ForSub-Sample,randomlyselectsixlobstertailsand/ortenpercentofthedeclarednetweightfromthemaster/innercases.Removepolywrap/plasticbagsandrecordtheweightofthetailsinthe(GlazeOn)sectionoftheinspectionworksheet.

5.PlacelobstertailsinaNo8sievewithbellyportiondown.Removeallvisibleglazefromthelobsterandletdrainfor2minutesata30oangle.(Pleasenotethatoptimumwatertemperatureshouldbebetween70oF&80oF).Afterthe2-minutedrain,removelobstertailsfromsieveandrecordweightinthe(GlazeOff)sectionoftheinspectionworksheet.

6.Withglazedremovedfromthesubsamplethefollowingcalculationscanbemade.



7.Weighandrecordthesizeofeachofthelobstertailinounces.Recordtheseweightsinthe(Grading)sectionoftheinspectionworksheet.Tailsshouldfall(+/-)a½ounceforadeclaredsizeoralltailsshouldfallbetweenadeclaredsizerangewiththeexceptionofthe10-12oz.sizerangewhichcanfallbetween9.5-12oz.


InspectionMethodologyforLobster–continuedB)AppearanceInspection(ObserveandDocumentthefollowingappearancedefects).

1.BlackBellies–Noticeabledarkareaonthebellymembraneandanalareaofthelobster.

2.SoftShell–Lobstershellissofttothetouchandmayinsomecasesappeartranslucent.3.Excessivethroatmeat–Themeatextendspasttheshellportionmorethana1½inches.Insomecasethisportionofthemeatmayappeardirtyorgray.

4.BrokenorCrackedshell–Theshellispartiallybrokenorcracked.

5.Brokenanddamagedtails–Pleasenoteifthelobsterhasbrokenormissingtailsfins.Themiddletailfinisreferredtoasthetelson.

C)OrganolepticInspection(PleaserefertotheSensoryQualityIndicatorsguide)

1.Odor/Flavor–Shallbethatoffreshlycaughtandprocessedlobsterwithnosour,sicklysweet,orammoniaattributes.


3.Color–Shallbeindicativetothatoflivefreshlycaughtandprocessedlobster.


InspectionMethodologyforShrimp(IQF,Breaded,Block)

SamplingA)Checktheconditionoftheproductforanytemperaturerelatedissueswhenpullingsamples.Also,makeanynecessarynotationofthecondition,andtemperaturesfromthetrailer/containerbeingunloaded.

B)Inordertopulltheaccuratenumberofsamples,pleaserefertotheBSFQ.C.SamplingPlan.Samplesshallbetakenfromrandomlocationsfrommultiplepallets.Itisalsoimportantthatdifferentproductiondatecodesbesampledandevaluated.

PackagingChecktheconditionoftheouterandinnerpackagingmaterialforineffectivepackagingmaterialsanddefectiveworkmanshipthatwillcontributetoalossofshelf-lifeordehydration.Deficiencieswouldincludepuncturesinwrappingandpolybags/vacpacks,weakcardboard,vacuumpacksnotsealedproperlyandpolybagsnotfoldedovertheproducttopreventdehydration.Inspectthepackagingandproductfortemperatureabuseusingthefollowingguidelines:





5)Productispliable





InspectionMethodologyforShrimp–continuedLabelingMastercasesandinnerpacksshallbecheckedforthefollowinginformation:Allinformationshallberecordedontheinspectionworksheets.1)ProductDescription


3)LotNumber

4)Brand

5)CountryofOrigin





10)ShipmentNumber



13)Ingredients





InspectionMethodologyforShrimp–continued

IQFInspectionA)PhysicalInspection

1.RecordtheGrossWeightofthemastercaseorinnerpackwithallcontents(cardboardbox,packagingmaterial,&productwithglazeon).



4.ForSub-Sample,randomlyselectaminimumof1to2poundsforsubsampleandrecordweightinthe(GlazeOn)sectionoftheworksheet.Forblockfrozenshrimpthewholeblockwillneedtobethawedfirstinordertoobtainthesubsample.

5a).IQFShrimp–PlaceshrimpinaNo8sieveandremoveallvisibleglazefromtheshrimpandletdrainfor2minutesata30oangle.(Pleasenotethatoptimumwatertemperatureshouldbebetween70oF&80oF).Afterthe2-minutedrain,removeshrimpfromsieveandrecordweightinthe(GlazeOff)sectionoftheinspectionworksheet.

5b).BreadedShrimp–PlacebreadedshrimpevenlyacrossthebottomportionofNo8sieveandremoveallbreadingfromshrimpinthesubsampleusingthespraymethod.(Pleasenotethatoptimumwatertemperatureshouldbebetween70oF&80oF).Onceallbreadinghasbeenremovedletshrimpdrainfor2minutesata30oangle.Afterthe2-minutedrain,removeshrimpfromsieveandrecordweightinthe(GlazeOff)sectionoftheinspectionworksheet.

5c).BlockFrozenShrimp–Placeshrimpinaplasticbagandsubmergeunderrunningwateruntilshrimphavethawedcompletely.(Pleasenotethatoptimumwatertemperatureshouldbebetween70oF&80oF).OnceshrimphavethawedplacetheminaNo8sieveandletdrainfor2minutesata30oangle.Afterthe2-minutedrain,removeshrimpfromsieveandrecordweightinthe(CalculatedNetWeight)sectionoftheinspectionworksheet.

6.Withshrimpthawed,de-glazed,orbreadingremovedfromthesubsamplethefollowingcalculationscanbemade.



%Breading*=(BreadOnwt.lbs.–BreadingOffwt.lbs.)X100BreadOnwt.lbs.

*Pleasenotethe%Breadingfor“breadedshrimp”shouldnotexceed52%


InspectionMethodologyforShrimp–continuedInordertoobtainthecountperpoundcountthenumberofuseableshrimpinthesub-sample.Separatepieces/brokenshrimpfromsub-sampleandrecordasweightintheInspectionReport.(Pleasenotethatcountperpoundforbreadedshrimpwouldbedeterminedwithbreadon).

CountperPound=NumberofWholeUsablePiecesX100(SubGlazeOffwt.lbs.–Wt.ofUnusablePieceslbs.)

Shrimparecustomarilysoldbythecountornumberofindividualheadless,shell-onshrimpperpound.Buyersshouldnotordershrimpbydescriptivenames,i.e.,jumbo,large,medium.Orderingbycountsismorepreciseandunderstandable.Anycountorsizemixcanbeordered,butcommoncommercialcountsbegininunitsoffivecounts.Thelistedcountsaremostcommonforthepackinghouseordockside.Pleasenotethecommonsizes.

U/10 16/20 21/25 31/35 36/40 56/60 61/70

B)AppearanceInspection(ObserveandDocumentthefollowingappearancedefects).Pleasenoteanyofthefollowingdefects.

•Longthroatmeat •MeatDiscoloration

•Sandveins •Blackspotonmeat

•Brownmeat •Tailrotandblacktail

•Softtail •Chiptail

•Miscut •Buttonhole

•IQFClumping •BreadedShrimpClumping


1.Odor/Flavor–Shallbethatoffreshlycaughtandprocessedshrimpwithnosour,sicklysweet,orammoniaattributes.Shrimpshallalsobefreefromthefollowingodors/flavors.

•ModeratetoStrongGeosmini.e.muddy/grassy.•Sour,Ammonia•Fecal,Putrid•Stale,Cardboard•Petroleum,Diesel•Chemical


InspectionMethodologyforShrimp–continued2.Texture–Shallbefirmandmoistintexturewithnosoftormushyattributeswhicharegood

indicatorsthatdecompositionispresent.Arubberytextureofshrimpisagoodindicativeofthemisuseofphosphates.

3.Color–Shallbeindicativetothatoflivefreshlycaughtandprocessedshrimp.Itisimportanttonoteiftheshrimphaveanydiscoloration.Thisisagoodindicatorthatdecompositionispresent.(Blackspotsonthemeat/tail,reddishblotchesonthemeat/tailportions).Translucencyofshrimpisagoodindicativeofthemisuseofphosphates.

BLOCKFROZEN IQFSHRIMP


InspectionMethodologyforScallops(IQF,Breaded,Block)









5)Productispliable





InspectionMethodologyforScallops–continuedLabelingMastercasesandinnerpacksshallbecheckedforthefollowinginformation:Allinformationshallberecordedontheinspectionworksheets.1)ProductDescription


3)LotNumber

4)Brand

5)CountryofOrigin





10)ShipmentNumber



13)Ingredients





InspectionMethodologyforScallops–continuedIQFInspectionA)PhysicalInspection




4.ForSub-Sample,randomlyselectaminimumof1to2poundsforsubsampleandrecordweightinthe(GlazeOn)sectionoftheworksheet.Forblockfrozenscallopsthewholeblockwillneedtobethawedfirstinordertoobtainthesubsample.

5a).IQFScallops–PlacescallopsinaNo8sieveandremoveallvisibleglazefromthescallopsandletdrainfor2minutesata30oangle.(Pleasenotethatoptimumwatertemperatureshouldbebetween70oF&80oF).Afterthe2-minutedrain,removescallopsfromsieveandrecordweightinthe(GlazeOff)sectionoftheinspectionworksheet.

5b).BreadedScallops–PlacebreadedscallopsevenlyacrossthebottomportionofNo8sieveandremoveallbreadingfromscallopsinthesubsampleusingthespraymethod.(Pleasenotethatoptimumwatertemperatureshouldbebetween70oF&80oF).Onceallbreadinghasbeenremovedletscallopsdrainfor2minutesata30oangle.Afterthe2-minutedrain,removescallopsfromsieveandrecordweightinthe(GlazeOff)sectionoftheinspectionworksheet.

5c).BlockFrozenScallops–Placescallopsinaplasticbagandsubmergeunderrunningwateruntilscallopshavethawedcompletely.(Pleasenotethatoptimumwatertemperatureshouldbebetween70oF&80oF).OncescallopshavethawedplacetheminaNo8sieveandletdrainfor2minutesata30oangle.Afterthe2-minutedrain,removescallopsfromsieveandrecordweightinthe(CalculatedNetWeight)sectionoftheinspectionworksheet.

6.Withscallopsthawed,de-glazed,orbreadingremovedfromthesubsamplethefollowingcalculationscanbemade.




*Pleasenotethe%Breadingfor“breadedscallops”shouldnotexceed52%


InspectionMethodologyforScallops–continued

Inordertoobtainthecountperpoundcountthenumberofuseablescallopsinthesub-sample.Separatepieces/brokenscallopsfromsub-sampleandrecordasweightintheInspectionReport.(Pleasenotethatcountperpoundforbreadedscallopswouldbedeterminedwithbreadon).

CountperPound=NumberofWholeUsablePiecesX100(SubGlazeOffWt.lbs.–Wt.ofUnusablePieceslbs.)

ScallopSizing

U/10 10/20 20/30 30/40 80/100 100/120 120/150

B)AppearanceInspection(ObserveandDocumentthefollowingappearancedefects).Pleasenoteanyofthefollowingdefects.

•Viscera •MeatDiscoloration(Purple/Gray)

•Sand/Grit/Shell •PumpkinColorMeat

•IQFClumping •BreadedScallopsClumping

•YellowingofMeatduetoaging •DehydrationSpots

C)OrganolepticInspection(PleaserefertotheSensoryQualityIndicatorsguide.)

1.Odor/Flavor–Shallbethatoffreshlycaughtandprocessedscallopswithnosour,sicklysweet,orammoniaattributes.Scallopsshallalsobefreefromthefollowingodors/flavors.

•Sour,Ammonia•OldFreezerodor/flavors•Chemical


InspectionMethodologyforScallops–continued2.Texture–Shallbefirmandmoistintexturewithnosoftormushyattributeswhicharegoodindicatorsthatdecompositionispresent.Arubberytextureofthescallopsisagoodindicativeofthemisuseofphosphates.

3.Color–Shallbeindicativetothatoflivefreshlycaught,shuckedandprocessedscallops.Itisimportanttonoteifthescallopshaveanydiscoloration.Thisisagoodindicatorthatdecompositionispresent.Translucencyofscallopsisagoodindicativeofthemisuseofphosphates.

DryScallops–74%to82%moisture

Theycanbesoakedinfreshwateruptoamoisturepercentageof82%andstillbecalledadryscallop.Above82%andmustbedeclared“WaterAdded”.

WetScallops–83%-86%moisture

Packersmayusesodiumtripolyphosphatetomakethescallopssoakadditionalwater.

Anyuseofaningredientthatdoesnothaveanutritionalvaluemustbeindicatedandforwhatpurpose.Ie.(STP–toretainmoisture)


InspectionMethodologyforSquid(IQF,Breaded,Block)



PackagingChecktheconditionoftheouterandinnerpackagingmaterialforineffectivepackagingmaterialsanddefectiveworkmanshipthatwillcontributetoalossofshelf-lifeordehydration.Deficiencieswouldincludepuncturesinwrappingandpolybags/vacpacks,weakcardboard,vacuumpacksnotsealedproperlyandpolybagsnotfoldedovertheproducttopreventdehydration.Inspectthepackagingandproductfortemperatureabuseusingthefollowingguidelines:





5)Productispliable





InspectionMethodologyforSquid–continuedLabelingMastercasesandinnerpacksshallbecheckedforthefollowinginformation:Allinformationshallberecordedontheinspectionworksheets.



3)LotNumber

4)Brand

5)CountryofOrigin





10)ShipmentNumber



13)Ingredients





InspectionMethodologyforSquid–continuedIQFInspectionA)PhysicalInspection




4.ForSub-Sample,randomlyselectaminimumof1to2poundsforsubsampleandrecordweightinthe(GlazeOn)sectionoftheworksheet.Forblockfrozencalamarithewholeblockwillneedtobethawedfirstinordertoobtainthesubsample.

5a).IQFRings/Strips/Tentacles–PlacesquidinaNo8sieveandremoveallvisibleglazefromthesquidandletdrainfor2minutesata30oangle.(Pleasenotethatoptimumwatertemperatureshouldbebetween70oF&80oF).Afterthe2-minutedrain,removesquidfromsieveandrecordweightinthe(GlazeOff)sectionoftheinspectionworksheet.

5b).BreadedCalamari–PlacebreadedcalamarievenlyacrossthebottomportionofNo8sieveandremoveallbreadingfromcalamariinthesubsampleusingthespraymethod.(Pleasenotethatoptimumwatertemperatureshouldbebetween70oF&80oF).Onceallbreadinghasbeenremovedletcalamaridrainfor2minutesata30oangle.Afterthe2-minutedrain,removecalamarifromsieveandrecordweightinthe(GlazeOff)sectionoftheinspectionworksheet.

5c).BlockFrozenSquid–Placesquidinaplasticbagandsubmergeunderrunningwateruntilsquidhavethawedcompletely.(Pleasenotethatoptimumwatertemperatureshouldbebetween70oF&80oF).OncesquidhavethawedplacetheminaNo8sieveandletdrainfor2minutesata30oangle.Afterthe2-minutedrain,removesquidfromsieveandrecordweightinthe(CalculatedNetWeight)sectionoftheinspectionworksheet.

6.Withsquidthawed,de-glazed,orbreadingremovedfromthesubsamplethefollowingcalculationscanbemade.





InspectionMethodologyforSquid–continued

Tubes&Tentacles–Tubesaretobemeasuredwitharulerandfallbetweenthedeclaredsizerangesin(inches).Thereshouldbeanequalnumberoftubesandtentaclesinthepack.Usethefollowingcalculationtodeterminethisinformation.

RatioforTubes:NumberofTubes/Numberoftubesandtentacles.

RatioforTentacles:NumberofTubes/Numberoftubesandtentacles.

•Tubes–Tubesaretobemeasuredwitharulerandfallbetweenthedeclaredsizerangesin(inches).

•Rings–Thenumberofringsshouldbecountedwithintheindividualunit.

•RingsandTentacles–Thenumberofrings&tentaclesshouldbecountedwithintheindividualunit.


InspectionMethodologyforSquid–continuedB)AppearanceInspection(ObserveandDocumentthefollowingappearancedefects).Pleasenoteanyofthefollowingdefects.

•PensandQuills •Beaks

•IQFClumping •BreadedCalamariClumping

•YellowingofMeatDueAging •DehydrationSpots


1.Odor/Flavor–Shallbethatoffreshlycaughtandprocessedsquidwithnosour,sicklysweet,orammoniaattributes.Squidshallalsobefreefromthefollowingodors/flavors.

•Sour,Ammonia•OldFreezerodor/flavors•Chemical


3.Color–Shallbeindicativetothatoflivefreshlycaughtandprocessedsquid.Itisimportanttonoteifthesquid/calamarihasanydiscoloration.Thisisagoodindicatorthatdecompositionispresent.

Beaks

Quill


InspectionMethodologyforFinFish(IQF&Breaded)SamplingA)Checktheconditionoftheproductforanytemperaturerelatedissueswhenpullingsamples.Also,makeanynecessarynotationofthecondition,andtemperaturesfromthetrailer/containerbeingunloaded.








5)Productispliable





InspectionMethodologyforFinFish–continuedLabelingMastercasesandinnerpacksshallbecheckedforthefollowinginformation:Allinformationshallberecordedontheinspectionworksheets.1)ProductDescription


3)LotNumber

4)Brand

5)CountryofOrigin





10)ShipmentNumber



13)Ingredients


15)AllergenStatementAlso,recordontheinspectionsheetthedimensionsofthemastercase(LxWxH),palletcount,andnumberofcaseswithinthelot.


InspectionMethodologyforFinFish–continuedIQFInspectionA)PhysicalInspection




4.ForSub-Sample,randomlyselectsixfish/filletswhichshouldbeapproximatelyonetotwopoundsforsubsampleandrecordweightinthe(GlazeOn)sectionoftheworksheet.

5a).IQF–Placefish/filletsinaNo8sieveandremoveallvisibleglazeandletdrainfor2minutesata30oangle.(Pleasenotethatoptimumwatertemperatureshouldbebetween70oF&80oF).Afterthe2minutedrain,removefish/filletsfromsieveandrecordweightinthe(GlazeOff)sectionoftheinspectionworksheet.

5b).Breadedfillets–PlacebreadedfilletsevenlyacrossthebottomportionofNo8sieveandremoveallbreadingfromfilletsinthesubsampleusingthespraymethod.(Pleasenotethatoptimumwatertemperatureshouldbebetween70oF&80oF).Onceallbreadinghasbeenremovedletfilletsdrainfor2minutesata30oangle.Afterthe2-minutedrain,removefilletsfromsieveandrecordweightinthe(GlazeOff)sectionoftheinspectionworksheet.

6.Withfish/filletsthawed,de-glazed,orbreadingremovedfromthesubsamplethefollowingcalculationscanbemade.




Sizing–Randomlyselectsixfish/filletsandweight/recordtheweightinounces.Unlessotherwisestatedintheproductdescription,alwaysrecordsizesinounces.

PleasenoteindustrystandardonstraightouncegradeportionsandsteaksaregenerallyofferedinonlyevennumbergradesI.E.4,6,8,10etc.isequaltothefollowingsizeranges4=3/5,6=5/7,8=7/9,10=9/11etc.


InspectionMethodologyforFinFish–continuedB)AppearanceInspection(ObserveandDocumentthefollowingappearancedefects).Pleasenoteanyofthefollowingdefects.

•ExcessSkinonSkinlessFillets •MeatDiscoloration(GreenBellies)

•BoneCartilageinBonelessFillets •Bruises

•Parasites •Workmanship(Trims,Cuts,&Portions)

•IQF(Clumping/Married) •BreadedFillets(Clumping/Married)

•YellowingofMeatDuetoAging •DehydrationSpots.


1.Odor/Flavor–Shallbethatoffreshlycaughtandprocessedfishwithnosour,sicklysweet,orammoniaattributes.Fishshallalsobefreefromthefollowingodors/flavors.

•Sour,Ammonia•Geosmin(muddy/grass)•OldFreezerodor/flavors•Chemicals


3.Color–Shallbeindicativetothatoflivefreshlycaughtandprocessedfish.Itisimportanttonoteifthefishhaveanydiscoloration.Thisisagoodindicatorthatdecompositionispresent.


InspectionMethodologyforFinFish–continuedFilletCuts


SalmonFilletTrimGuide

StandardFilletTrimmingA-E

TrimA•Backbone,bellyboneoff

TrimB•Backbone,bellyboneoff•Backfinsoff

•Collarboneoff•Bellyfat,finsoff

TrimC•Backbone,bellyboneoff•Backfinsoff•Collarboneoff

•Bellyfat,finsoff•Pinboneout

TrimD•Backbone,bellyboneoff•Backfinsoff•Collarboneoff•Bellyfat,finsoff

•Pinboneout•Allbellyoff•Tailpieceoff•Fullytrimmed

TrimE•Backbone,bellyboneoff•Backfinsoff•Collarboneoff•Bellyfat,finsoff•Pinboneout

•Allbellyoff•Tailpieceoff•Fullytrimmed•Skinoff


InspectionMethodologyforFrogLegs









5)Productispliable





InspectionMethodologyforFrogLegs–continuedLabelingMastercasesandinnerpacksshallbecheckedforthefollowinginformation.Allinformationshallberecordedontheinspectionworksheets.



3)LotNumber

4)Brand

5)CountryofOrigin





10)ShipmentNumber



13)Ingredients


15)AllergenStatementAlso,recordontheinspectionsheetthedimensionsofthemastercase(LxWxH),palletcount,andnumberofcaseswithinthelot.


InspectionMethodologyforFrogLegs–continuedIQFInspectionA)PhysicalInspection

1.RecordtheGrossWeightoftheinnercasewithallcontents(cardboardbox,packagingmaterial,andproductwithglazeon).

2.Openinnercasetoexaminetheoverallqualityoftheproducttoensurethatthereisnodehydrationordecompositionpresent.Thereisa“zerotolerance”forthepresenceofanydehydration/decomposition.

3.AtthispointtheCountcanbeobtainedwhileremovingthepolywrapfromeachfrog.

4.OnceallwraphasbeenremovedfromthefrogstheNetWeightmayberecordedontheinspectionworksheet(Frogswithglazeon).

5a).PlacefroglegsinaNo8sieveandremoveallvisibleglazeandletdrainfor2minutesata30oangle(Pleasenotethatoptimumwatertemperatureshouldbebetween70oF&80oF).Afterthe2minutedrain,removefrogsfromsieveandrecordastheDeglazedNetWeight.

%Glaze=(GlazeOnwt.lbs.–GlazeOffwt.lbs.)X100GlazeOnWt.lbs.CountperPound=NumberofWholeFrogsX1lb.DeglazedNetWt.

FrogSizing–Basedonthefollowingcountranges.

2to4countperlb. 8to10countperlb.




InspectionMethodologyforFrogLegs–continuedB)AppearanceInspection(ObserveandDocumentthefollowingappearancedefects).Pleasenoteanyofthefollowingdefects.

•ExcessiveSkin •MeatDiscoloration

•ExcessiveMembrane •ExcessiveBlemished

•Parasites •Workmanship(Trims,Miscues)

•ToesTrimmed •SaddleRemoved

•YellowingofMeatDuetoAging •DehydrationSpots


1.Odor/Flavor–Shallbethatoffreshlyharvestedfrogswithnoobjectionableodors.Frogsshallalsobefreefromthefollowingodors/flavors.

•Sour,Ammonia•Eosin(muddy/grass)•OldFreezerodor/flavors•Chemicals


3.Color–Shallbeindicativetothatoflivefreshlyharvestedandprocessedfrogs.Itisimportanttonoteifthefleshhasanydiscoloration.Thisisagoodindicatorthatdecompositionmaybepresent.


InspectionMethodologyforMoisture(FishFillets)

ItemsNeededforAnalysis� MoistureMachine

� AluminumPans

� GlassFiberpads (thatfitthemoisturemachine)

� KnifeandCuttingBoard(forcubingsamples)

� Blenderorfoodprocessor(forhomogenization)

� No.8Sieve

� Timer

� Smallspatula(forspreadingsampleontoaluminumpan)


MoistureInspection1.Randomlyselectfivefilletsfromeachshipment.

2.TurnonOHAUSMoistureAnalyzerandallowinstrumenttowarmupandcalibrate.

3.Removeallpackagingandglazefromfillets.Letdrainfor2minutes.4.Cubefilletsinto½inchsquaresandaddtoblenderandcoverwithlid.


InspectionMethodologyforMoisture–continued5.Blendandhomogenizetoacreamyconsistency.

6.Usingthemoisturebalance,tarealuminumpanandglassfiberpad.(Left)7.Removeglassfiberpadandaddapproximately10gto12gofhomogenizedsample.(Right)8.Removesampletrayfrombalanceandusesmallspatulatospreadsampleevenlyacrossaluminumpan.


InspectionMethodologyforMoisture–continued9.Oncesampleisspreadthenplaceglassfiberpadoversampleandsmoothoversamplegentlywithfinger.

10.Placesampletrayontotarredbalance,closelidandrecordstartingweight.

11.Pushstartandrunsample.Allowfor45minto1hourforeachsample.Becarefulnottobumptableormoisturereader.Waitforthebeep.12.Oncefinished,recordfinishweight,%solids,andpercentmoisture.


InspectionMethodologyforMoisture–continuedTips� Becarefulnottobumptableormoisturereaderduringtheanalysis.

� Importanttospreadsampleevenly.Openareascancausecrackingandseparationwhichgivesanincompleteanalysis.

� Ifunsureofreadings,a“TrailTest”canbeperformedusingthreegramsofwater.Thefinishedweightshouldbezerogramswith100%moisture.Seeinstructionsmanualfordetails.

� Pleaserefertoinstructionsmanualforanyissues.


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QUALITY SEAFOOD INSPECTION METHODOLOGY · BSF Quality Seafood Inspection Methodology | Revised July...

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Transcript of QUALITY SEAFOOD INSPECTION METHODOLOGY · BSF Quality Seafood Inspection Methodology | Revised July...