Haccp Frozen Co Treated Tuna

RDEX FOOD INTERNATIONAL PHILS., INC.
WHARF II, BRGY. CALUMPANG,

GENERAL SANTOS CITY
Tel. No. (083) 552-2541 / 553-2845
HACCP PLAN
for
FROZEN YELLOWFIN TUNA TREATED WITH CARBON MONOXIDE

(Loins, Saku, Cubes, Pieces and Ground Meat)
PREPARED BY:
_____________________
CHARLIE M. LOZARITA
QUALITY ASSURANCE MANAGER
DATE PREPARED: FEBRUARY 10, 2012
APPROVED BY:
_____________________
ROGER E. RIVERA
SVP-CHIEF OPERATING OFFICER
DATE APPROVED: FEBRUARY 14, 2012
REVISION NO. : FSCM-02

REVISION DATE : FEBRUARY 14, 2012
Plant Name : RDEX Food International Philippines, Inc. Control No.
Address : Puting Bato Calumpang, General Santos City
Tel No. : (083) 552-2541 / 553-2846 FSCM – HACCP - 02
Fax No. : (083) 554-3178
Page Distribution Controlled by:
Document Title Plant Contacts and Address 1 of 1 FSCM – QAD
Prepared by: Approved by:
Revision No. 02
Mr. Charlie M. Lozarita Mr. Roger E. Rivera
QA Manager SVP-Chief Operating Officer
Plant’s Name : RDEX Food International Philippines Inc.
Facility Address : Philippine Fisheries Development Authority

Fish Port Agro-Industrial Complex,
Tambler, General Santos City
9500 Philippines
Contact Persons
Name : Mr. Roy C. Rivera
Title : EVP – Group Managing Director
Phone Number : (083) 552-2541 / 553-2846
Fax Number : (083) 554-3178
Name : Mr. Roger E. Rivera

Title : SVP – Chief Operating Officer
Phone Number : (083) 552-2541 / 553-2846
Fax Number : (083) 554-3178
Name : Mr. Charlie M. Lozarita

Title : Quality Assurance Manager
Phone Number : (083) 552-2541 / 553-2846
Fax Number : (083) 554-3178
Tel No. : (083) 552-2541 / 553-2846 FSCM – HACCP - 02
Fax No. : (083) 554-3178
Document Title Company Profile 1 of 1 FSCM – QAD
Revision No. 02
RDEX Food International Phils., Inc. is more popularly known as RDEX

was founded and established by the President and Chief Executive Officer, Mr.
Rodrigo E. Rivera, Sr. It was organized and made operational in December 1990
under the name of RD Food Processing and Export Corporation. In December
1994, its name was changed to South Sea Fishing Ventures Philippines, Inc.
(SSFVPI) and was later changed to RDEX Food International Phils., Inc. which is a
member of RD Group of Companies. RDEX was managed by its Executive Vice
President and Managing Director, Mr. Roy C. Rivera, and the entire operation was
headed by Mr. Roger E. Rivera, Senior Vice President and Chief Operating Officer.
The company operates three business divisions which composed of an Ice

Plant, Cold Storage and Processing Plant. The composition of three RDEX
businesses is separately located into two different locations. One is located at
Wharf II, Puting Bato, Calumpang, General Santos City and the other is within
the leased area of Fishport Agro-Industrial Estate Complex located at Tambler,
General Santos City. The central administrative office of RDEX is located at Wharf
II Compound, Puting Bato, Calumpang.
Currently, RDEX Food International Philippines, Inc. has a complement of

more than 200 personnel provided by manpower agency (Hurempco and Tempco
Agency) working on single or alternate shifts. For company employed personnel,
there were about 53 administrative and technical employees that handle the
entire organizational structure and different divisions and departments. Presently,
RDEX operates for the two major markets for U.S. and Japan and have a plan to
penetrate the European Union in the near future. The Plant exports monthly to
the U.S. about 60 metric tons of CO treated Frozen Yellowfin Tuna, 20 metric
tons of Frozen Roundscad and Milkfish.
Tel No. : (083) 552-2541 / 553-2846 FSCM – HACCP - 02
Fax No. : (083) 554-3178
Document Title Management Commitment on Food Safety 1 of 2 FSCM – QAD
Implementation
Revision No. 02
We, at RDEX Food International Phils., Inc. are committed and dedicated to
distribute world class and highly quality products and services, delivered at the
right time and place at reasonable prices. We are committed to meet customer’s
satisfaction and protection.
With this commitment, the Food Safety Compliance Manual has been diligently
developed through the adaptation of Hazard Analysis and Critical Control Points
(HACCP) system. This system is a team derivative composed of HACCP
Coordinator, Management Support Officers and members consisting of Managers,
Supervisors, Analyst, Quality Control Inspectors, Production Line Leaders and
Research & Development Specialist. With product safety and quality being the
focal point, the team devised the HACCP Plan based on the seven principles of 21
CFR Part 123 to wit:
1. Perform hazard analysis and risk assessment

2. Determine appropriate critical control points (CCP’s)
3. Establish critical limits (CL)
4. Establish monitoring requirements
5. Establish corrective action steps for deviations
6. Establish verification procedure
7. Establish record keeping
In the general implementation of Food Safety program, the company recognizes

the US FDA/CFSAN-Fish and Fisheries Products Hazards and Control Guidance 3 rd
ed., the Philippine Sanitation Code PD 856, FAO 212, and Council Directive
91/493 EEC.
Tel No. : (083) 552-2541 / 553-2846 FSCM – HACCP - 02
Fax No. : (083) 554-3178
Management Commitment on Food Safety FSCM – QAD
Document Title 2 of 2
Implementation
Revision No. 02
Thus, we commit to effectively implement all the concepts, guidelines and

procedures in our HACCP Plan. We also look after our health, safety and well
being to be able to realize our goals. It is therefore our policy to:
 Maintain a documented HACCP system.

 Conduct a periodic audit to ensure compliance to HACCP standards and
maintain records as evidence of conformance to specified requirements.
 Check implementation of the pre-requisite programs namely: Good
Manufacturing Practices (GMP) and Standard Sanitation Operating
Procedures (SSOP).
 Harness and develop the skills of our employees through trainings and
seminars.
 Maintain a safe working environment by conducting periodic checks of the
Plant’s facilities, equipment and operating parameters.
 Comply with government regulations pertaining to the production of safe,
quality and wholesome food.
 Support and cooperate with community’s desire for better health and
environment protection by adhering to environmental laws.
Tel No. : (083) 552-2541 / 553-2846 FSCM – HACCP - 02
Fax No. : (083) 554-3178
Document Title Company Organizational Structure 1 of 1 FSCM – QAD
Revision No. 02
BOD
HACCP SUPPORT
MANAGEMENT
MR. ROY C. RIVERA

EVP - GMD
MR. ROGER E. RIVERA

SVP - COO
HACCP SUPPORT HACCP TEAM LEADER, IMPLEMENTATION &

OFFICERS MON. TEAM
Marinao D. Demafeliz III Winston Cabreros Charlie M. Lozarita

Mary Grace R. Geli Esteban G. Gravilles Rita M. Garsuta Amado J. Lucas
SM – Food Processing Pollution Control QA
HR Manager IPCS Manager SAVP-Admin/Finace EMD Manager
(alumpang/Fishport) Officer Manager
Jinky R. Ayop Elaine Ranario

R&D
Production Procurement QA Supervisor GMP/SSOP
Sales & Marketing Supervisor
Supervisor Supervisor Coordinator
Jerry Ocampo
Domestic Sales Export Sales R&D Prod’n Planning &
Classifiers QC Inspector/
Specialist Specialist Aide Invty Control Fish Buying
Gretchel Arellano
Marketing QC Inspector/
Sales & Marketing Invty Mgt Clerk
Coordinator Receiving
Ariel Phala
Store Oncharge / Staff & Production
QC Inspector/
Merchandizer Recorders Initial
Whole Process Beverlyn Lacson

VAP
Initial Process Final Process Post Process Shrimp/Scad/Other QC Inspector/
Tuna/Shrimp/Bangus Final
Species
Lead Person Maricel Hermosa

Lead Person – Lead Person – Lead Person
Freezing/ Lead Person VAP QC Inspector/
Initial Final Whole Process Final
Processing
Isidro A. Villarmia
Packing/
Initial Crew Packing Crew VAP Crew Processing Crew QC Inspector/
Vacuum Crew Packing
John Ryan Eliot

Cold Storage
QC Inspector/
In-charge VAP
Marivic Queque
Lab. Analyst
Tel No. : (083) 552-2541 / 553-2846 FSCM – HACCP - 02
Fax No. : (083) 554-3178
Document Title HACCP Management and Support Team Duties 1 of 2 FSCM – QAD
and Functions
Revision No. 02
Name/Designation Mr. Roy C. Rivera / Executive Vice President – Group

Managing Director
Functions Oversees and manages the company’s three business
division’s operation (Cold Storage, Ice Plant and
Processing Divisions).
Approves policies and implementation of the HACCP
Program Manual, GMPs and SSOPs.
Name/Designation Mr. Roger E. Rivera/Senior Vice President – Chief Operating

Functions Officer
Gives order and authority to the subordinates of the
company’s three business division’s (Cold Storage, Ice
Plant and Processing) and allied division (Farm Cages).
Name/Designation Mildred Grace R. Geli/Human Resources Manager

Functions Source skillful manpower for operation and technical
requirement.
Make sure that all workers are fit to handle food products
and physically fit to work.
Ensures that Health Certificate are provided by accredited
physicians and these certificates are kept on file.
Evaluates worker competencies and training.
Name/Designation Esteban G. Gravilles/Senior Manager – Ice Plant & Cold

Functions Storage
Directly reports to SVP-COO for any significant
development and/or problems arising from Cold Storage
activities and coordinates with QA Manager on matters
that necessitate support and/or actions.
Responsible for the decisions regarding quality parameters
under his jurisdiction.
Ensures that procedures in this manual are properly
implemented and ensures propriety of implementation by
his personnel.
Implements corrective measures and appropriate
disciplinary actions against employees who committed any
clear infractions of company’s related policy orders.
Provides quality ice products to be used in the production.
Ensures that Cold Storage parameters are met to ensure
that finished products are held in good condition.
Tel No. : (083) 552-2541 / 553-2846 FSCM – HACCP - 02
Fax No. : (083) 554-3178
HACCP Management and Support Team Duties FSCM – QAD
and Functions
Revision No. 02
Ensures that every step during the processing activities is

properly monitored, documented and has significant
experience and exposure in seafood manufacturing,
purchasing and processing.
Checks and approves the purchased fish and other marine
or aquatic materials that are in accordance to operation
and marketing requirement and specification.
Reviews and prepares report of the procurement,
processing and sales and marketing groups and convey
this to the management.
Facilitates the planning in the operation in compliance to
the set regulatory and company standards and
specifications.
Name/Designation Amado J. Lucas/Engineering and Maintenance Manager

Functions Maintains the operation of the Spiral Freezer and other Air-
Conditioning System.
Keeps all Reefer and Chilling Vans in continuous operation
and at proper maintenance.
Ensures that standard temperature settings are met to
ensure that HACCP system is implemented.
Assures building and processing compliance to GMP
requirement.
Tel No. : (083) 552-2541 / 553-2846 FSCM – HACCP - 02
Fax No. : (083) 554-3178
Document Title HACCP Team Organizational Structure 1 of 1 FSCM – QAD
Revision No. 02
Charlie M. Lozarita
QA Manager
HACCP Team Leader
Jinky R. Ayop
QA Supervisor/
Auditor
Fish Receiving
Elaine Renario Gretchel Arellano Ariel Phala Beverlyn Lacson Isidro Villarnia
Jerry Ocampo
GMP/SSOP Coordinator QC Inspector- QC Inspector-Initial QC Inspector-Final QC Packing-Export
QC Inspector-Buying
Tel No. : (083) 552-2541 / 553-2846 FSCM – HACCP - 02
Fax No. : (083) 554-3178
Document Title HACCP Management and Support Team Duties 1 of 2 FSCM – QAD
and Functions
Revision No. 02
Name/Designation Mr. Roy C. Rivera / Executive Vice President – Group

Functions Managing Director
Oversees and manages the company’s three business
division’s operation (Cold Storage, Ice Plant and
Processing Divisions).
Name/Designation Mr. Roger E. Rivera/Senior Vice President – Chief Operating

Functions Officer
Gives order and authority to the subordinates of the
company’s three business division’s (Cold Storage, Ice
Plant and Processing) and allied division (Farm Cages).
Name/Designation Mildred Grace R. Geli/Human Resources Manager

Functions Source skillful manpower for operation and technical
requirement.
Make sure that all workers are fit to handle food products
and physically fit to work.
Ensures that Health Certificate are provided by accredited
physicians and these certificates are kept on file.
Evaluates worker competencies and training.
Name/Designation Esteban G. Gravilles/Senior Manager – Ice Plant & Cold

Functions Storage
Directly reports to SVP-COO for any significant
development and/or problems arising from Cold Storage
activities and coordinates with QA Manager on matters
that necessitate support and/or actions.
Responsible for the decisions regarding quality parameters
under his jurisdiction.
Ensures that procedures in this manual are properly
implemented and ensures propriety of implementation by
his personnel.
Implements corrective measures and appropriate
disciplinary actions against employees who committed any
clear infractions of company’s related policy orders.
Provides quality ice products to be used in the production.
Tel No. : (083) 552-2541 / 553-2846 FSCM – HACCP - 02
Fax No. : (083) 554-3178
HACCP Management and Support Team Duties FSCM – QAD
and Functions
Revision No. 02
Ensures that Cold Storage parameters are met to ensure

that finished products are held in good condition.
Ensures that every step during the processing activities is

properly monitored, documented and has significant
experience and exposure in seafood manufacturing,
purchasing and processing.
Checks and approves the purchased fish and other marine
or aquatic materials that are in accordance to operation and
marketing requirement and specification.
Reviews and prepares report of the procurement, processing
and sales and marketing groups and convey this to the
management.
Facilitates the planning in the operation in compliance to the
set regulatory and company standards and specifications.
Name/Designation Amado J. Lucas/Engineering and Maintenance Manager

Maintains the operation of the Spiral Freezer and other Air-
Functions Conditioning System.
Keeps all Reefer and Chilling Vans in continuous operation
and at proper maintenance.
Ensures that standard temperature settings are met to
ensure that HACCP system is implemented.
Assures building and processing compliance to GMP
requirement.
Tel No. : (083) 552-2541 / 553-2846 FSCM – HACCP - 02
Fax No. : (083) 554-3178
Document Title 1 of 17 FSCM – QAD
Revision No. 02
HACCP Team Charlie M. Lozarita/Quality Assurance Manager

Leader/Designation
Education/ Bachelor of Science in Biology. More than ten years of

Qualification experience in Seafood Industry. With extensive background in
Food Management and implementation of the Quality System of
the National and International Regulations in the fishery
processing Plant. Intensive background and knowledge in the
operation of different fishery products (Aquaculture/Marine).
With skills and experience on laboratory and other technical
services.
Food Safety EU Registered Stakeholder Workshop to Assess Issues

Trainings/Seminars and Constraints on the Implementation of the Upgraded
SPS Management and Control System
Cebu Parklane International Hotel
Cebu City
March 28-29, 2011
Aquaculture Farm Personnel Training on Good

Aquaculture Practices – Trade Related Technical Assistance
Project 2
Sun City Suites, General Santos City
February 22-24, 2011
Consultation Workshop on FAO 210

BFAR Central Office
Davao City
September 10, 2010
Seminar on Good Manufacturing Practice for Importers

and Exporters
Conducted by: DOH-FDA
Phela Grande Hotel, General Santos City
March 30-31, 2010
EU Registered Stakeholder Training on the Upgraded SPS

Management and Control System
Conducted by: TRTA Project 2
Sydney Hotel, General Santos City
February 22-25, 2010
Tel No. : (083) 552-2541 / 553-2846 FSCM – HACCP - 02
Fax No. : (083) 554-3178
HACCP Team Qualifications, Trainings and FSCM – QAD
Functions
Revision No. 02
Training Workshop on Illegal, Unreported and

Unregulated Fishing (IUUF)
March 10-11, 2009
Workshop Seminar on EU Fishery and Aquaculture

Standards
East Asia Royale Hotel, General Santos City
April 21, 2008
Seminar on Expanding Exports of Tropical Agriculture

and Fishery Products: Understanding Sanitary and
Phytosanitary Requirements, Phela Grande Hotel,
Magsaysay Avenue, General Santos City
November 8, 2007
Seminar on Forum on Halal Certification

Phela Grande Hotel, Magsaysay Avenue,
General Santos City
August 16, 2007
Training on Basic GMP, SSOP & HACCP Seminar

Sydney Hotel,
General Santos City
July 8, 2007
Duties and Prepares the food safety programs of the company such as; the
Functions HACCP, GMP and SSOP manual based on national and
international food safety regulations.
Prepares the Plant for any technical inspections, accreditations

and or renewal of the establishment and any customers visit in
the factory. Disseminates immediately corrective action report
to the third party inspection bodies.
Creates and develops the Food Safety Manual for regulatory

compliance to any food products and responsible in the updates
and revisions of this compliance manual based on the current
regulations.
Conducts spot audits of the plant’s premises and recommends

areas that need improvement about the company’s quality
implementation. Makes reports of the audit findings for
immediate action.
Tel No. : (083) 552-2541 / 553-2846 FSCM – HACCP - 02
Fax No. : (083) 554-3178
Functions
Revision No. 02
Coordinates with the Senior Vice President – Chief Operating

Officer and to concerned department heads for any significant
development and or problems arising in the entire Plant
premises that need appropriate action.
Develops appropriately the HACCP monitoring and corrective

action forms for line implementation by the Quality Inspectors.
Coordinates all HACCP members and counterchecks all HACCP

monitoring documents and corrective action if any submitted by
line QCs prior to final filing.
Conducts a weekly meeting to all subordinates to discuss

further about the quality implementation of the establishment.
Conducts in-house HACCP, GMP and SSOP trainings to the

workers and company staff.
Name/Designation Jinky R. Ayop / QA Supervisor

Bachelor of Science in Biology. Has more than four years of
Qualification experience in seafood processing in quality, operation and
laboratory services. Has background on quality implementation
in the operation.
Food Safety Food Safety Basic HACCP and Plant Hygiene

Trainings/Seminars RDEX Food International Philippines, Inc.
General Santos City
January 26-29, 2011
Seafood Sensory Workshop

RDEX Food International Philippines, Inc.
General Santos City
January 25, 2011
In-House Training on Histamine Analysis, Rapid Hygiene

and Sanitation, Food Safety and Rapid Microbial Testing
Conducted by: Glenwood Technologies International, Inc.
General Santos City
June 19, 2010
Tel No. : (083) 552-2541 / 553-2846 FSCM – HACCP - 02
Fax No. : (083) 554-3178
Functions
Revision No. 02
Seminar on Good Manufacturing Practice for Importers

and Exporters
Conducted by: Department of Health
March 30-31, 2010
Basic Orientation on Food Safety (HACCP, GMP, SSOP &

Plant Hygiene)
Conducted by Bureau of Fisheries and Aquatic Resources (BFAR)
RDEX Wharf II, Puting Bato Calumpang, General Santos City
April 30, 2009
Duties and Functions Supervises the Line Quality Controllers and Quality System in
with food safety compliance.
Conducts daily process audit in line with operating compliance,

structural requirement of the facility, including the HACCP, GMP
and SSOP program.
Recommends area that needs improvement and makes

corrective action if necessary.
Conducts basic HACCP, GMP/SSOP and Fish handling orientation

for newly hired personnel and annual orientation for all workers
to refresh them of the standards and procedures to attain high
degree of compliance.
Coordinates with the line Quality Control Inspectors and sees to

it that quality parameters are properly implemented.
Responsible for proper coordination on facilities preparation and

important documentation for compliance to the regulatory
agencies.
Review reports and related documents submitted by QC

Inspectors and QA Analyst.
Make abrupt disposition or decision for any deviation that may

occur during process.
Conducts sensory evaluation on the finished products and in

line-process.
Plant Name Control No.
Address : RDEX Food International Philippines, Inc.
Tel No. : Puting Bato Calumpang, General Santos City FSCM – HACCP - 02
Fax No. : (083) 552-2541 / 553-2846
: (083) 554-3178
Functions
Revision No. 02
Emphasizes and strictly implements GMP and SSOP in line with

the new HACCP system.
Facilitates stuffing activities and ensures products to be

exported were randomly expected (pre-shipment records) and
product codes were being encoded were being encoded
electronically for traceability purposes and compliance.
Facilitates the preparation of sample to be sent to BFAR

laboratory or any other accredited lab for outside analysis as
part of the HACCP verification procedure.
Performs other related tasks as directed by superior.
Name/Designation Elaine Renario/GMP Coordinator
Qualification Diploma in Fisheries. Has more than two (2) of experience in

fresh frozen seafood processing.

General Santos City
May 21, 2012

Plant Hygiene)
Conducted by Bureau of Fisheries and Aquatic Resources
(BFAR) RDEX Wharf II, Puting Bato Calumpang, General Santos
City
April 30, 2009
Duties and Overall in-charge of In-plant GMP and SSOP program.
Functions
Monitors the chlorine concentration in hand dips, foot
baths and water supply.
Checks personnel hygiene and working uniforms

compliance.

Fax No. : (083) 552-2541 / 553-2846
: (083) 554-3178
Functions
Revision No. 02
Overall in-charge of In-plant GMP and SSOP program.
Monitors the chlorine concentration in hand dips, foot baths and

water supply.
Checks personnel hygiene and working uniforms compliance.
Monitors the cleanliness of the processing areas, equipment,

building facilities, external premises and dry warehouse.
Performs daily calibration of weighing scales and in-process

thermometers.
Conducts daily and or weekly histamine and microbiological

analysis of raw materials and finished products.
Updates inventory and stock level of laboratory chemicals and

apparatus.
Calibrates laboratory apparatus regularly before using.
Conducts daily sensory evaluation on the frozen products.
Coordinates with the supplier for the yearly preventive

maintenance checks of all laboratory apparatus.
Implements good laboratory practices (GLP) in the area.
Makes corrective action and disciplinary action for GMP and

SSOP personnel and process non-compliance.
Coordinates and follow-ups from time to time with Engineering

and Maintenance for any job order requests concerning the
operating and structural compliance of the facility to food
safety.
Performs other related tasks as directed by QA Manager or

Supervisor.
Fax No. : (083) 552-2541 / 553-2846
: (083) 554-3178
Functions
Revision No. 02
Name/Designation Jerry C. Ocampo/QC Inspector (Fish Buying)
Qualification Bachelor of Science in Biology. Has more than two (2) of

experience in fresh frozen seafood processing.

General Santos City
January 26-29, 2011

General Santos City
January 25, 2011

General Santos City
June 19, 2010
Annual Re-orientation on Basic HACCP, GMP, SSOP, Plant

Hygiene and 5s held at RDEX Food International Phils., Inc.
Wharf II, Puting Bato Calumpang, General Santos City
February 5-6, 2010

Plant Hygiene) Conducted by Bureau of Fisheries and Aquatic
Resources (BFAR) RDEX Wharf II, Puting Bato Calumpang,
General Santos City
April 30, 2009
Food Safety Orientation Seminar (GMP, SSOP & Basic

HACCP) RDEX Wharf II, Puting Bato, Calumpang, General
Santos City
February 10, 2009
Duties and Evaluates fresh raw fish material quality prior to buying such
Functions as; meat texture, color and odor. Rejects or directly returns fish
to the suppliers not conforming with acceptable quality
parameters.
Fax No. : (083) 552-2541 / 553-2846
: (083) 554-3178
Functions
Revision No. 02
Performs raw fish material quality and temperature checks by

filling-up the harvest vessel monitoring form.
Records the list of suppliers of raw materials and endorses

them to processing plant for traceability purposes.
Ensures that the area at classifying section should always be

cleaned and sanitized where all raw materials are graded and
classified.
Ensures that tools and materials used during classifying, and

degutting are sanitized and in good condition.
Conducts audit on harvest vessel on a scheduled basis and

recommends to the boat operators for area that need
improvement in line with structural compliance, hygiene and
good handling practices.
Implements GMP and personnel hygiene compliance at fish

auction buying station.

Supervisor.
Fax No. : (083) 552-2541 / 553-2846
: (083) 554-3178
Functions
Revision No. 02
Name/Designation Gretchel Arellano/QC Inspector (Fish Receiving)
Qualification Diploma in Fisheries and Aquaculture. Experience in

seafood processing.
Food Safety
Trainings/Seminars Food Safety Basic HACCP and Plant Hygiene
General Santos City
January 26-29, 2011

General Santos City
January 25, 2011
In-House Training on Histamine Analysis, Rapid

Hygiene and Sanitation, Food Safety and Rapid
Microbial Testing
General Santos City
June 19, 2010
Annual Re-orientation on Basic HACCP, GMP, SSOP,

Plant Hygiene and 5s held at RDEX Food International
Phils., Inc.
February 5-6, 2010
Duties and Conducts monitoring of fish upon receipt by checking its

Functions quality characteristics and records result of evaluation in the
monitoring forms.
Timely informs the concerned production personnel for any

trapped fish with quality defects such as foul odor, etc. for
appropriate action.
Monitors the Receiving CCP and makes Corrective Actions for

appropriate recommendation and action.
Monitors the proper markings of fish with doubtful quality and

informs QC in final area ahead of time.
Fax No. : (083) 552-2541 / 553-2846
: (083) 554-3178
Functions
Revision No. 02
Checks periodically the Chiller Room temperature makes

corrective action report (CAR) for any temperature or
machine deviation encountered for immediate action.
Checks tools and equipment in the area if properly

maintained and sanitized.
Collects samples for histamine and microbiological tests (if

there’s any deviation occurring) and endorse it to QA lab.
Coordinate with GMP QC on the level of chlorine in the water

line and the soaking tub. (Frequency: One hour interval for
the chlorine check on line and hand dip).
Ensures that all fish are properly washed with chlorinated

water for microbiological control.
Implements good manufacturing practices (GMP), personnel

hygiene and SSOP in the area.
Alternates or assists other area if necessary with consent

from Superior.

Supervisor.
Name/Designation Ariel Phala/QC Inspector (Initial Processing)
Qualification Bachelor of Science in Fisheries. Has more than two (2) of


General Santos City
January 26-29, 2011

General Santos City
January 25, 2011
Fax No. : (083) 552-2541 / 553-2846
: (083) 554-3178
Functions
Revision No. 02

Microbial Testing
General Santos City
June 19, 2010

Phils., Inc.
February 5-6, 2010

Plant Hygiene) Conducted by Bureau of Fisheries and
Aquatic Resources (BFAR) RDEX Wharf II, Puting Bato
Calumpang, General Santos City
April 30, 2009

Santos City
February 10, 2009
Duties and Monitors the area operation from butchering to initial

Functions processing and see to that all HACCP parameters stipulated in
the Initial Processing Monitoring Report is properly performed
and accomplished.
Submits timely related HACCP reports for traceability and

documentation purpose.
Checks fish sensory attributes and internal temperature and

see to it that significant quality parameters are met.
Informs the concerned for any product deviation and or

quality problems encountered such as fish decomposition,
etc. for appropriate action.
Logbook related activities and all executed decision making.
Makes corrective action report (CAR) for any deviation

Fax No. : (083) 552-2541 / 553-2846
: (083) 554-3178
Functions
Revision No. 02
encountered in line for appropriate recommendation and

action.
Submits product quality profile reports for QA reference and

traceability.
Monitors product lagtime and first-in first-out system.
Implements good manufacturing practices (GMP) in the area.
Alternates or assists other area if necessary with consent

from Superior.

Supervisor.
Name/Designation Beverlyn Lacson/QC Inspector (Final Processing)
Qualification Bachelor of Science in Fisheries. Has more than two (2) of


General Santos City
January 26-29, 2011

General Santos City
January 25, 2011

Microbial Testing
General Santos City
June 19, 2010

Phils., Inc.
February 5-6, 2010
Tel No. : (083) 552-2541 / 553-2846 FSCM – HACCP - 02
Fax No. : (083) 554-3178
Functions
Revision No. 02
Duties and Conducts monitoring of final process (slicing to trimming) by

Functions checking the fish quality attributes and internal temperatures
which conforms with quality assurance standards.
Checks manpower efficiency on line which does not affects

degradation of product’s quality and informs certain point of
area in the operation that need immediate attention for
product quality protection.
Checks and monitors lag time of the products being

processed, from the time it goes out from the chiller to
vacuum.
Ensures packaging labels with proper information as per

current regulation and nutrition requirement.
Ensures vacuum packed products free from loose-packs and

other defects.
Monitors product lagtime and first-in first –out system during

processing and ensures that is strictly implemented.
Checks all products produced are within the quality standards

as per international and Buyer’s requirement.
Implements good manufacturing practices (GMP) in the area.
Conducts fish sensory concerning decomposition (fish odor)

and informs concerned personnel for product segregation
affected with decomposition defect for appropriate action.
Makes corrective action report (CAR) for any process/product

deviation encountered for appropriate recommendation and
action.
Submits HACCP monitoring reports and product quality profile

for QA traceability and documentation purpose.

Supervisor.
Tel No. : (083) 552-2541 / 553-2846 FSCM – HACCP - 02
Fax No. : (083) 554-3178
Functions
Revision No. 02
Name/Designation Isidro Villarmia/QC Inspector (Packing Export)

Qualification Diploma in Fisheries and Aquaculture. More than (2) years
experience in seafood processing.

General Santos City
January 26-29, 2011

General Santos City
January 25, 2011

General Santos City
June 19, 2010

February 5-6, 2010

General Santos City
April 30, 2009

Santos City
February 10, 2009
Tel No. : (083) 552-2541 / 553-2846 FSCM – HACCP - 02
Fax No. : (083) 554-3178
Functions
Revision No. 02

General Santos City
April 30, 2009
Duties and Monitors packing activity by checking the final quality of frozen
Functions products during piling and harvest.
Assures that frozen products have no more quality defects such

as pinholes, discolorations, loose packs on the vacuum and
record it in the daily packing monitoring report.
Monitors frozen product net weight by randomly checking its

weights every time interval and record it in the packing
monitoring report.
Checks the condition of freezers and storage if is properly

sanitized and arranged well.
Coordinates with the storage man the arrangement of stocks in

the storage.
Coordinates with loading in charge on the products to be

shipped and checked with the updated inventory.
Checks condition of the refrigerated van before loading activity

starts.
Monitors and records loading activity as per handling of frozen

products. Conducts pre-shipment inspection for traceability and
records.
Checks efficiency of workers during piling, harvesting, packing

and van loading. Implements good manufacturing practices in
the area of assignment.
Monitors area CCP (Metal Detection) follows proper

documentation and frequency of machine calibration.
Submits all HACCP reports daily for QA traceability and

documentation. purpose
Maintains area GMP and SSOP compliance.

Supervisor.
Tel No. : (083) 552-2541 / 553-2846 FSCM – HACCP - 02
Fax No. : (083) 554-3178
Functions
Revision No. 02
Name/Designation Maricel Hermosa/QC Inspector (Packing Local)

Qualification
Bachelor of Science in Biology. More than four (4) years
experience in seafood processing.

General Santos City
January 26-29, 2011

General Santos City
January 25, 2011

Microbial Testing
General Santos City
June 19, 2010

Phils., Inc.
February 5-6, 2010
QC Inspector in value added processing responsible for

ensuring the quality of the ready to cook products comply to
food safety standards.
Implements good manufacturing practices (GMP) and hygiene

compliance in the area and of the personnel.
Issues corrective action and or personnel disciplinary action if

violation occurs.
Monitors the first-in first-out system in the area.

Tel No. : (083) 552-2541 / 553-2846 FSCM – HACCP - 02
Fax No. : (083) 554-3178
Functions
Revision No. 02
Conducts sensory evaluation of the value added products and

makes corrective action report (CAR) for any encountered
quality problems for appropriate recommendation and action.
Coordinates with Line Leader for any incidence that need

improvement in the area.
Checks area GMP and SSOP compliance and makes

corrective/disciplinary action for any encountered process or
personnel non-compliance.
Alternates other area of responsibility if necessary with

consent from Superior.
Submits all HACCP and any corrective action reports daily for
QA traceability and documentation purpose.

Supervisor.
Name/Designation Marivic Queque/QC Inspector/Laboratory Analyst

Qualification
Bachelor of Science in Biology. More than four (4) years experience
in seafood processing.

General Santos City
January 26-29, 2011

General Santos City
January 25, 2011
In-House Training on Histamine Analysis, Rapid Hygiene and

Sanitation, Food Safety and Rapid Microbial Testing
General Santos City
June 19, 2010
February 5-6, 2010
In-charge in Laboratory.
Conducts in-house histamine analysis of the incoming fish, during

processing and finished product.
Coordinates with Production for any encountered critical limits to

raw materials and finished product for proper disposition. Makes
corrective action report to any non-compliant product.
Gives feedback to Production Department if there is not acceptable

raw materials due to high histamine result.
Conducts sensory evaluation on raw materials and finished product

in accordance with the current food safety standards.
Prepares samples (water, ice, Ingredients, and product) for

submission at third party laboratory. Follow-ups third party
laboratory results on time for reference and file.
Prepares all payment transaction of all third party analysis.
Gathers all pertinent documents

Tel No. : (083) 552-2541 / 553-2846 FSCM – HACCP - 01
Fax No. : (083) 554-3178
Document Title PLANT PROCESSING LAYOUT (Frozen Yellowfin Tuna Loins, Saku, Steak, Cubes, 1 of 1 FSCM – QAD
Pieces, Strips and Ground Meat Treated with Carbon Monoxide)
Effectivity Date: February 14, 2012

Cooli VAP Clean Utensils

ng Kitchen ENG’G MYCOM AREA
Towe
Entrance
r
De- Laundry
R&
Gassin
Cold Cold
FLOW OF SOLID Vacuum Sealing
Storag Storag
e1 e2
FINAL AREA Quick Freezing

Weighing/PE
Sorting – Final
CHILLER VAN
CHILLER VAN
Metal Detection
2
Mal
e CO
Injecti PACKAGING
Fem
ale
Feal INITIAL AREA Cold Storage Ante
e
Skinning/ Plastic
Butchering/Loining Tray Washing
Mal
Stoc
e
k
Chilling
Bin
Worker’s Entrance
LOADING RAMP
VanShipping
TEMPORARY CHILLING
LEGEND:
Red Arrow – Product Process Flow Black Arrow –
Personnel Flow Green Arrow – Solid Wastes Flow Blue
UNLOADING/
Arrow – Fish Offal Flow
Control No.
Plant Name : RDEX Food International Philippines, Inc.
Address : Puting Bato Calumpang, General Santos City FSCM – HACCP - 02
Tel No. : (083) 552-2541 / 553-2846
Fax No. : (083) 554-3178
Document Title Product Description (Frozen Yellowfin Tuna Loins, Saku, 2 of 7 FSCM – QAD
Steak, Cubes, Pieces, Strips and Ground Meat Treated with
Carbon Monoxide) Effectivity Date: Feb. 14, 2012
Revision No. 02
Frozen Yellowfin Tuna Loin, Saku, Steak, Cubes, Pieces,

Name of Product
Crazy Cuts & Ground Meat Treated with Carbon
Monoxide (To Promote color)
Yellowfin Tuna
Raw Materials
Thunnus albacares
Scientific Name
Fresh tuna are caught through hand line and long line
Method of Catching
fishing
Philippine waters (Sarangani Bay), and Indonesian and
Harvest Area
Papua New Guinea waters within the FAO Zone 71
Treated with Carbon Monoxide for 24-48 hours at
Processing Technology
chilling temperature (0°-+4°C). Treated Tuna are spiral
freeze at -40°C for 50 minutes to 1 hour.
Individually vacuum packed (IVP) by weight, placed in
Packaging Method and
an inner carton with a cushion liner separator. Inner
Material Used
carton are then packed in a corrugated master carton.
Distributed frozen and refrigerated van temperature is
Method of Distribution
maintained at -20°C.
and Storage
Served as raw with seasoning and could be fully
Intended Use of the
cooked.
Product
Shelf Life 18 months from the date of production
Intended Market US and other Asian Countries
Intended Use and Intended for human consumption. By General
Consumer Public.
To be thawed at 10°C before cooking or to be
Instruction for Use eaten as raw. Once thawed, do not refreeze.
Labeling Instructions Marked as “Keep Frozen at -18°C or below” and
labeled as required by the importing country.
Control No.
Tel No. : (083) 552-2541 / 553-2846
Fax No. : (083) 554-3178
Document Title Process Flow Diagram (Frozen Yellowfin Tuna Loins, 1 of 1 FSCM – QAD
Saku, Steak, Cubes, Pieces, Strips and Ground Meat Treated
with Carbon Monoxide)
Effectivity Date: Feb. 14, 2012

QA Manager SVP-Chief Operating Officer Revision No. 02
Ice
- Fish BBT of <
1.
1A. CHILLING
2.
3.
4. QUARTER
Receiving
(Packaging
5.
Quality
6. Check
7. PACKING IN
8. CO
Chiller Temp. 9.
10. DE-
10A. MEAT 11. FINAL
12. PE
13. BLAST/ QUICK
- Absence of metal
14. METAL
15.
- With food allergen

16. LABELING/FINAL
17. COLD
- Cold Storage
18. VAN
Control No.
Tel No. : (083) 552-2541 / 553-2846
Fax No. : (083) 554-3178
Document Title Narrative Process Flow (Frozen Yellowfin Tuna Loins, 1 of 7 FSCM – QAD
Effectivity Date: Feb. 14, 2012

QA Manager SVP-Chief Operating Officer Revision No. 02
Preface:
The Plant purchases its raw materials (i.e. Fresh Yellowfin Tuna – Thunnus
albacares) from the regular suppliers in the fish auction market of General Santos City
Fishport Complex Tambler. This operation is being handled by the company’s Purchasing
Division composed of a well experienced personnel in fresh tuna fish buying and quality
classification. Also, a QC Inspector is deployed in the station to countercheck the fish
freshness condition, internal fish temperature and quality prior the buying. In-case fish
affected by foul odor as primary decomposition indicatory during the sensory evaluation,
the Supplier presence is immediately called-up prior the fish rejection or return to the
Supplier. Also, fish backbone temperature of 4 oC or below is maintained per individual
fish from the time of offloading from the vessel till market auction and quality
evaluation.
Fish gilling and degutting is likewise performed in the buying station as soon as
fish quality passed the QC evaluation. Individual fish weighing is done for recovery
purpose. A ribbon is attached at fish tail indicating fish quality classification or grade and
its individual weight for further Plant identification.
Fish is kept chilled in an insulated plastic tub with chlorinated ice slurry (10 ppm)
to keep its freshness and low temperature prior to be transported to the processing
Plant. A Harvest Vessel Report is provided by the supplier every fish delivery.
1. UNLOADING/RECEIVING - CCP 1
1.1. Individually unload and receive fresh chilled tuna in the receiving window going to
the clean stainless table.
1.2. Perform an individual sensory evaluation on fish flesh odor, color and texture by
getting a small portion of fish flesh using the improvised meat tester or stainless
knife. Take a small sample of meat from tail, middle and belly portion.
1.3. Reject fish by informing the Supplier if detected with foul odor/decomposition
defects and document rejection on Fish Rejection Form.
1.4. Check fish backbone temperature (standard fish BBT is 4 oC or below) by random
sampling using digital thermometer and document result in Fish Receiving Report
form.
1.5. Randomly collect 18 samples from different fish for in-house laboratory analysis.
Control No.
Tel No. : (083) 552-2541 / 553-2846
Fax No. : (083) 554-3178
Revision No. 02
1A. CHILLING IN ICE SLURRY
1a.1. Continue to keep fish chilled in prepared ice slurry tub if cannot be processed
immediately in order to preserve its quality and maintain its internal
temperature.
1a.2. Monitor ice slurry temperature from time to time. Add ice if necessary to keep
fish backbone temperature (BBT) of < 4oC.
2. BUTCHERING
2.1. Take individual fish in a tub and place it in butchering table.
2.2. Wash fish with potable water through the knee operated faucet being built
within the butchering table.
2.3. Using the sharp stainless steel knife, cut off fish tail.
2.4. Cut off first pelvic fin.
2.5. Make a cut in fish gill flap and feel for the location where the spine meets the
head. Cut toward this spot.
2.6. Grab the pictoral fin and cut in a vee to center of the head.
2.7. Flip the fish over and repeat.
2.8. Sever the spine and the hard part beneath the jaw.
2.9. Remove head. Cut off remaining pelvic fin.
2.10. Open the belly and locate the spine at the head and tail.
2.11. Transfer butchered fish in washing area.
3. WASHING
3.1. Wash fish with potable water in the knee operated stainless washing table.
3.2. Remove remaining viscera and blood.
3.3. Rinse with running potable water.
Control No.
Tel No. : (083) 552-2541 / 553-2846
Fax No. : (083) 554-3178
Revision No. 02
4. QUARTER LOINING
4.1. Make a cut along the side of the fish just below the spine all the way to the
center.
4.2. Cut from back to front to slice off the lower quarter loin then remove.
4.3. Cut at an angle over the backbone then slice the top quarter (back loin) off and
remove.
4.4. Trim the fin areas on the top and bottom.
4.5. Cut the spine free from the second half of the fish.
4.6. Separate the belly quarter from the top quarter.
4.7. Cut off the major bloody areas in one piece. Finish trimming out the bloodline
from the belly quarter.
4.8 Turn the quarter round.
4.9 Cut off the bottom portion of the belly.
5. SKINNING
5.1. Skin-off loin by inserting the stainless knife underneath fish skin and sliding
from one end of the loin to the other. Segregate skin part in the offal container.
5.2. Trim and remove the black meat.
5.3. Conduct parasite check, sensory evaluation and randomly check fish meat
temperature. Log check results in the Initial Processing Inspection Report.
5.4. Reject loin if affected with foul or decomposition defects. Use the Product
Quality Evaluation and Disposition Report form.
5.5. Reject fish is infested with parasite. Use the Correction Action Report form.
Control No.
Tel No. : (083) 552-2541 / 553-2846
Fax No. : (083) 554-3178
Revision No. 02
6. LOIN CUTTING / TRIMMING / WEIGHING
6.1. Cut loin tail and head portion leaving about 3 inches cut dimension of both loin
ends.
6.2. Trim loin from visible skin tendons, remaining black meat and other quality
defects such as; yaki, pinholes and bruises.
6.3. Slice each loin into desired cuts. Set aside trimmings and accumulate in
separate tray for cubes and ground meat processing.
6.4. Weigh meat for recovery. Record meat weight in production form.
6.5. Conduct meat sensory evaluation such as; color, texture, odor and taste.
Record result of sensory evaluation in the Initial Processing Inspection Report.
7. PE BAGGING
7.1 Put loin or cuts in prepared PE bag with clean flat net foam. (The provision of
flat net is intended during CO curing of the product by allowing proper
distribution and circulation of CO at all product surface.
7.2. Pile enough product in plastic tray and transfer in CO treatment room.
8. CARBON MONOXIDE (CO) TREATMENT
8.1 Treat product cuts in PE bag with carbon monoxide by the use of air gun
pumped through air compressor machine.
8.2. For loin cut, use the needle injection system by evenly injecting CO into the loin
meat. Finally, fill PE bag with CO using the air gun.
8.3. Immediately seal PE bag using the sealer machine and pile product in plastic
crates.
Note: CO gas is manufactured in-house.

Control No.
Tel No. : (083) 552-2541 / 553-2846
Fax No. : (083) 554-3178
Revision No. 02
9. CHILLING – CCP 2
9.1. Treat product cuts in PE bag with carbon monoxide by the use of air gun
pumped through air compressor machine.
9.2. For loin cut, use the needle injection system by evenly injecting CO into the loin
meat. Finally, fill PE bag with CO using the air gun.
9.3. Immediately seal PE bag using the sealer machine and pile product in plastic
crates.
Note: CO gas is manufactured in-house.
10. DE-GASSING
10.1. Take out CO treated product in chiller van after 24-48 hours.
10.2. Bring product in de-gassing room
10.3. Individually open PE bag directly in the exhaust hood to de-gas the product.
Re-pile de-gassed product in clean plastic g-crate.

10.4.
11. FINAL TRIMMING / GRADING /WEIGHING
11.1. Bring product in final trimming tables. Remove product from PE plastic and pile
in clean stainless trays.
11.2. Final slice tuna meat as per buyer specification (such as; loin, saku, steak,
cubes and pieces). Set aside trimmings for ground meat processing and
grinding.
11.3. Remove burn meat and excess veins and tag lot with corresponding production
date.
11.4. Monitor product and room temperature from time to time.
11.5. Conduct sensory evaluation such as; meat color-intensity of meat redness,
texture, odor and taste. Reject meat with poor quality grade. Record result of
evaluation in Final Processing Monitoring Report.
11.6. Weigh meat for recovery report and record weight result in production form.
Control No.
Tel No. : (083) 552-2541 / 553-2846
Fax No. : (083) 554-3178
Revision No. 02
11.3. Remove burn meat and excess veins and tag lot with corresponding production
date.
10.4. Monitor product and room temperature from time to time.
10.5. Conduct sensory evaluation such as; meat color-intensity of meat redness,
texture, odor and taste. Reject meat with poor quality grade. Record result of
evaluation in Final Processing Monitoring Report.
10.6. Weigh meat for recovery report and record weight result in production form.
11A. MEAT MINCING/GRINDING
11a.1. For collected good quality trimmings, grind it the grinding machine.
11a.2. Clean and sanitize the grinder machine every 30 minutes.
11a.3. For minced type, chop tuna trimmings with stainless knife in a chopping
board.
11a.4. Collect ground or minced tuna meat in clean stainless tray and tag with
production date.
11a.5. Monitor product and room temperature regularly. Conduct sensory evaluation
such as meat color-redness intensity, texture, odor and taste. Reject fish with
poor quality grade. Record result in the Final Processing Monitoring Report.
12. PE BAGGING & VACUUM SEALLING
12.1. PE bag tuna slices. For meat with excess liquid drippings, wipe with paper
towel.
12.2. Pile in clean stainless tray and bring into vacuum area.
12.3. Vacuum seal product.
12.4. Check vacuum plastic sealing integrity. Immediately change PE plastic if

affected with loose packs.
Control No.
Tel No. : (083) 552-2541 / 553-2846
Fax No. : (083) 554-3178
Revision No. 02
13. QUICK FREEZING
13.1. Pre-cool Spiral Freezer machine one hour before freezing process is started.
Individually feed vacuum sealed product in the conveyorized Spiral Freezer

13.2. machine.
13.3. Let product freeze for 50 – 60 minutes at -30 oC to -40 oC.
14. SORTING
14.1. Classify frozen products in the sorting table according to their pack style, codes
and market.
14.2. Re-check PE plastic for possible loose packs for immediate change.
15. METAL DETECTION – CCP 3
15.1. Let all packed product pass through a metal detector for possible physical
hazard (metal with a minimum detection range of 0.1-0.4 mm) that might be
accidentally contained on the product.
15.2 Immediately segregate product if the machine stopped and sound buzzer is
heard.
15.3 Hold product for further inspection and disposition.
15.4 After metal contamination have been seen, reject product and record it in
Corrective Action Report.
16. FINAL PACKAGING
16.1. Weigh finished frozen products and final pack in master carton as specified by
the buyer.
16.2. Mark with the master carton with codes and number to follow the first in first
out (FIFO) system.
16.3. Record number of master cartons.

Control No.
Tel No. : (083) 552-2541 / 553-2846
Fax No. : (083) 554-3178
Revision No. 02
17. COLD STORAGE – CCP 4
17.1. Pile master carton with frozen products in a pallet and transfer inside the cold
storage.
17.2. Monitor cold storage temperature (< -18oC) hourly and log result in Cold
Storage Rooms Temperature Monitoring Report.
18. REEFER VAN LOADING/SHIPPING
18.1 Check reefer van condition, clean, sanitize and pre-cool until temperature
reached its standard setting. (less than 18oC).
18.2 Withdraw product in cold storage, position in loading ramp and carefully load in
the reefer van.
18.3. Record product quantity loaded, reefer van number and seal number.
18.4. Seal the reefer van and wait until standard temperature is reached. Ship the
product.
Plant Name : RDEX Food International Philippines, Inc Control No.
Tel. No. : (083) 552-2541 / 553-2846 FSCM – HACCP-02
Fax No. : (083) 554-3178
Document Title Hazard Analysis (Frozen Yellowfin Tuna Loins, Saku, Steak, Cubes, Pieces, Strips and Page Distribution Controlled by:
Ground Meat –CO Treated) 1 of 11 FSCM-QADept.
Effectivity Date : Feb. 14, 2012
_____________________ _____________________
Mr. Charlie M. Lozarita Mr. Roger E. Rivera Revision No. 02
Processing Step Potential hazards Are any potential Justify you decision What preventive measure(s) can be Is this step a CCP?
identified, introduced, food safety in column 3 applied to prevent significant hazards? Yes/No
enhanced or controlled hazards
at this step. significant?
Yes/No
ICE SUPPLY Biological
(crushed/flakes) Pathogens NO Use only of owned ice supply that NO
contamination (e.g. E. comes from potable water source during
coli, Salmonella, S. ice production. Regular or daily
aureus, V. cholera) monitoring of free residual chlorine level
on water is done and laboratory testing
to ensure water potability.
Chemical
None NO
Physical
Metal, plastics, etc. NO Strict GMP and SSOP implementation NO
PACKAGING Biological
MATERIALS Pathogens NO Only accept packaging materials with NO
RECEIVING contamination (e.g. E. secured wrapping/cover upon delivery.
coli, Salmonella, S. Requires product certification and
aureus, V. cholera) related documents (Business Permits,
LTO, etc.) for every supplier and item
delivery.
Chemical
None NO
Physical
None NO
Tel. No. : (083) 552-2541 / 553-2846 FSCM – HACCP-01
Fax No. : (083) 554-3178
_______________________ _____________________
Yes/No
Step 1 Biological
UNLOADING/ Presence of pathogens, YES Fish are natural reservoir of Hygiene and GMP training of the Food NO
RECEIVING growth and microorganisms. Pathogens (known to be Handlers and strict implementation such
CCP 1 contamination (e.g. E. the major cause of diseases and illnesses as; proper wearing of working uniforms.
coli, Salmonella, S. to the humans) could be transmitted Time and temperature control by proper
aureus, V. cholera) through poor handling practices by food fish icing after catch till factory delivery.
handlers and poor personal hygiene Checking of fish quality during unloading
implementation. and its backbone temperature.
(Acceptable fish BBT is 4oC or below for
fresh). Cleaning and sanitizing of food
contact surfaces before and after use.
Presence of visible YES Fish may serve as intermediate host for Fish are physically checked upon receipt NO
parasites (e.g. parasite (Fish parasites such as; (Physical checking on the pre-gilled and
Nematodes) nematodes can cause severe gastric upset, gutted fish). Fish is rejected if found with
loss of weight and anemia to the presence of visible parasite.
consumer).
Chemical YES Time and temperature abuse may increase Proper fish icing and chilling on board till
Histamine histamine level. (Histamine is a stable factory delivery to maintain fish BBT at YES
toxin as a result into severe allergic 4oC or below.
reaction by skin flushing and even
respiratory difficulty).
Presence of heavy YES Mercury is a heavy metal that presents in Fishing ground is identified and stated in NO
metals (e.g. Mercury) the earth crust and is methylated by the Harvest Vessel Form for every fish
bacteria in aquatic environments receipt.
contaminating the predatory fish. Mercury
is a neurotoxin accumulating the kidney,
liver and nervous system causing damage
and poisoning symptoms.
Fuel contamination on NO Fish are properly handled on board. NO

board (e.g. Diesel) Immediate rejection on auction site is
done if fish found contaminated with fuel.
Physical
Foreign material (metal NO Fish are individually checked. Product will NO
hooks, wooden undergo Metal Detection step.
particles, etc.
Tel. No. : (083) 552-2541 / 553-2846 FSCM – HACCP-01
Fax No. : (083) 554-3178
Distribution Controlled by:
Document Title Hazard Analysis (Frozen Yellowfin Tuna Loins, Saku, Steak, Cubes, Pieces, Strips and Page FSCM-QADept.
Ground Meat –CO Treated) Revision No. 02
3 of 11
Yes/No
Step 1A Biological YES Use of contaminated water and ice / Ensure water and ice used are potable NO
CHILLING IN ICE Pathogens Unsanitized contact surfaces / Poor (with 0.2-0.5 ppm free residual
SLURRY contamination and personnel hygiene. chlorine). Strict implementation of GMP
growth (e.g. E. coli, & SSOP such as; ensuring proper fish
Salmonella, S. icing, washing and sanitizing of food
aureus,) contact surfaces every after used and
strict implementation of personnel
hygiene compliance.
Presence of visible YES Fish may possibly still have presence of Fish are physically checked in the next NO
parasites (e.g. visible parasites. processing step.
Nematodes)
Chemical
Histamine YES Time and temperature abuse Transfer fish immediately in ice slurry NO
with BBT maintained at < 4oC. Add ice
if necessary.
Physical
None
Step 2 Biological
BUTCHERING Pathogens YES Unsanitized contact surfaces. Poor Strict implementation of GMP & SSOP NO
contamination and personnel hygiene. and personnel hygiene compliance.
growth (e.g. E. coli, Ensure water used for rinsing of food
Salmonella, S. contact surfaces is potable (with 0.2-
aureus,) 0.5 ppm chlorine). Ensure fish internal
temperature is maintained at < 4oC.
YES Fish may possibly infested with visible Fish are physically checked in the next NO
Presence of visible parasites. processing step.
parasites (e.g.
Nematodes)
Chemical
Histamine NO Controlled by rapid fish processing NO
maintaining fish BBT at < 4oC.
Physical
None NO
Tel. No. : (083) 552-2541 / 553-2846 FSCM – HACCP-02
Fax No. : (083) 554-3178
4 of 11
Yes/No
Step 3 Biological
WASHING Pathogens YES Used of contaminated water and ice. Strict implementation of GMP & SSOP NO
contamination and Unsanitized contact surfaces. Poor and personnel hygiene compliance.
growth (e.g. E. coli, personnel hygiene. Water used for Ensure water used for rinsing of food
Salmonella, S. washing is chlorinated (5-10 ppm). contact surfaces is potable (with 0.2-
aureus,) Water used for rinsing is potable (0.2- 0.5 ppm chlorine). Ensure fish internal
0.5 ppm chlorine). Fish internal temperature is maintained at < 4oC.
temperature is maintained at 40C.
Presence of visible YES Fish may possibly infested with visible Fish are physically checked in the next NO
parasites (e.g. parasites. processing step.
Nematodes)
Chemical
Histamine NO Controlled by rapid fish processing NO
maintaining fish BBT at < 4oC.
Physical
None NO
Step 4 Biological
QUARTER Pathogens NO Fish is processed rapidly in a NO
LOINING contamination and temperature controlled room. Fish flesh
growth (e.g. E. coli, internal temperature is maintained at <
Salmonella, S. 4oC. Food contact surfaces are washed
aureus,) and sanitized every after used. Workers
hygiene implementation is strictly
carried out.
Presence of visible NO Rigid physical checking is done in fish NO

parasites (e.g. flesh and immediate rejection if found
Nematodes) presence of visible parasites.
Chemical
Histamine NO Fish is processed rapidly in a NO
temperature controlled room. Fish flesh
internal temperature is maintained at <
4oC.
Physical NO Knives are kept after each operation, NO
Metal fragments from cleaning and physically checked for
butchering knives possible defects. The product will
undergo metal detection.
Tel. No. : (083) 552-2541 / 553-2846 FSCM – HACCP-02
Fax No. : (083) 554-3178
5 of 11
Yes/No
Step 5 Biological
SKINNING Pathogens NO Fish is processed rapidly in a NO
contamination and temperature controlled room. Fish flesh
carried out.
NO
Presence of visible NO Fish may possibly infested with visible
parasites (e.g. parasites.
Nematodes)
Chemical
4oC.
Physical
Metal fragments from NO The product will undergo metal NO
knife detection.
Step 6 Biological
SLICING/ Pathogens NO Fish is processed rapidly in a temperature NO
WEIGHING contamination and controlled room. Fish flesh internal
growth (e.g. E. coli, temperature is maintained at < 4oC. Food
Salmonella, S. aureus,) contact surfaces are washed and sanitized
every after used. Workers hygiene
implementation is strictly carried out.
Presence of visible NO Fish may possibly presence with visible NO

parasites (e.g. parasites.
Nematodes)
Chemical
Histamine NO Fish is processed rapidly in a temperature NO
controlled room. Fish flesh internal
temperature is maintained at < 4oC.
Physical
Metal fragments from NO The product will undergo metal detection. NO
knife
Tel. No. : (083) 552-2541 / 553-2846 FSCM – HACCP-02
Fax No. : (083) 554-3178
5 of 11
Yes/No
Step 7 Biological
PACKING IN PE Pathogens NO Fish is processed rapidly. Fish flesh NO
PLASTIC contamination and internal temperature is maintained at <
growth (e.g. E. coli, 4oC. Food contact surfaces are washed
Salmonella, S. and sanitized every after used. Workers
aureus,) hygiene implementation is strictly
carried out.
Chemical
4oC.
Physical
knife detection.
Step 8 Biological
CO INJECTION Pathogens NO Fish is processed rapidly in a NO
PLASTIC SEALING contamination and temperature controlled room. Fish flesh
Salmonella, S. aureus, 4oC. Food contact surfaces are washed
C. botulinum spores) and sanitized every after used. Workers
carried out. NO
Presence of visible NO
parasites (e.g. Fish may possibly presence with visible
Nematodes) parasites.
Chemical
4oC.
Physical
Metal fragments from YES Broken needle portion that may remain Injection needles are visually check NO
injection needles embedded on fish flesh and not from time to time. The product will
removed poses a physical risk upon undergo Metal Detection step.
product consumption.
Tel. No. : (083) 552-2541 / 553-2846 FSCM – HACCP-02
Fax No. : (083) 554-3178
5 of 11
Yes/No
Step 9 Biological
CHILLING Pathogens YES If chilling temperature not maintained Maintain the product temperature at < YES
CCP 2 contamination and at 3.3oC by setting down the unit
growth (e.g. E. coli, < 3.3oC that can trigger the growth of temperature at -2oC to 0oC. Ensure
Salmonella, S. aureus, Clostridium botulinum bacteria which is good condition of the machine by
C. botulinum spores) the major cause of illness and food regular preventive maintenance
poison to consumer. schedule. Check daily machine
condition.
Chemical
Histamine NO Product temperature abuse may trigger Maintain the product temperature at < NO
increase in histamine level to unsafe 3.3oC by setting down the unit
levels. temperature at -2oC to 0oC. Ensure
good condition of the machine by
regular preventive maintenance
schedule. Check daily machine
condition.
Physical
knife detection.
Step 10 Biological
DE GASSING Pathogens NO Fish is processed rapidly in a NO
contamination and temperature controlled room. Fish flesh
carried out. Strict implementation of
GMP and SSOP.
Chemical
4oC.
Physical
Metal fragments NO The product will undergo metal NO
detection.
Tel. No. : (083) 552-2541 / 553-2846 FSCM – HACCP-02
Fax No. : (083) 554-3178
5 of 11
Yes/No
Step 11 Biological
FINAL TRIMMING/ Pathogens NO Fish is processed rapidly. Fish flesh NO
GRADING/ contamination and internal temperature is maintained at <
WEIGHING growth (e.g. E. coli, 4oC. Food contact surfaces are washed
Salmonella, S. and sanitized every after used. Workers
aureus,) hygiene implementation is strictly
GMP and SSOP.
Chemical
4oC.
Physical
detection.
Step 12 Biological
PE BAGGING/ Pathogens NO Fish is processed rapidly. Fish flesh NO
VACUUM SEALING contamination and internal temperature is maintained at <
growth (e.g. E. coli, 4oC. Food contact surfaces are washed
Salmonella, S. aureus, and sanitized every after used. Workers
C. botulinum spores) hygiene implementation is strictly
GMP and SSOP.
Chemical
4oC.
Physical
detection.
Tel. No. : (083) 552-2541 / 553-2846 FSCM – HACCP-02
Fax No. : (083) 554-3178
5 of 11
Yes/No
Step 13 Biological
BLAST/QUICK Pathogens NO The product is immediately blast frozen NO
FREEZING contamination and for 4-6 hours at -30oC to -35oC or
growth (e.g. E. coli, quickly frozen at Spiral Freezer for 50-
Salmonella, S. aureus, 60 minutes at -30oC to -40oC.
C. botulinum spores)
Chemical
Histamine NO The product is immediately blast frozen NO
for 4-6 hours at -30oC to -35oC or
quickly frozen at Spiral Freezer for 50-
60 minutes at -30oC to -40oC.
Physical
detection.
Step 14 Biological
METAL DETECTION Pathogens NO The product is already hard frozen and NO
CCP 3 contamination and the process step is done rapidly in a
growth (e.g. E. coli, temperature controlled room.
Salmonella, S. aureus,
Chemical
Histamine NO The product is already hard frozen and NO
the process step is done rapidly in a
temperature controlled room.
Physical
Metal fragments YES Metal fragments could be possibly Ensure all products passed in Metal YES
presence in fish meat that could Detector. Ensure Metal Detector
choke/injure the consumer. calibrated before using and regular
check-up of the machine to ensure
good condition.
Tel. No. : (083) 552-2541 / 553-2846 FSCM – HACCP-02
Fax No. : (083) 554-3178
5 of 11
Yes/No
Step 15 Biological
SORTING Pathogens NO The product is already hard frozen and the NO
contamination and process step is done rapidly. The
growth (e.g. E. coli, processing area is temperature controlled
Salmonella, S. aureus, room.
Chemical The product is already hard frozen and the
Histamine NO process step is done rapidly. The NO
processing area is temperature controlled
room.
Physical
None NO
Step 16 Biological
LABELING/FINAL Pathogens NO The product is already hard frozen and the NO
CARTON contamination and process step is done rapidly. The
PACKING growth (e.g. E. coli, processing area is temperature controlled
CCP 4 Salmonella, S. aureus, room.
Chemical
Histamine NO The product is already hard frozen and the NO
process step is done rapidly. The
processing area is temperature controlled
room.
Food Allergen YES Undeclared ingredients text to contain: Ensure all labels/packages to contain YES
Fish (Yellowfin Tuna) in the package ingredients text to contain: Fish
(Yellowfin Tuna)
Physical
None NO
Step 17 Biological
COLD STORAGE Pathogens survival and YES Pathogens may likely to survive and grow Ensure cold storage temperature YES
CCP 5 growth (e.g. E. coli, if there is a considerable abuse on cold maintained at -18oC or below.
Salmonella, S. aureus, temperature and without imposing
C. botulinum spores) alternative solution.
Chemical
Histamine NO Cold Storage temperature is maintained at NO
-18oC or below.
Physical
None NO
Tel. No. : (083) 552-2541 / 553-2846 FSCM – HACCP-02
Fax No. : (083) 554-3178
5 of 11
Yes/No
Step 18 Biological
VAN LOADING Pathogens NO The product is already hard frozen and NO
contamination and the process step is done rapidly.
growth (e.g. E. coli, Immediate sealing and operating of the
Salmonella, S. aureus, reefer container set at minimum of -
C. botulinum spores) 20oC.
Chemical
Histamine NO The product is already hard frozen and NO
the process step is done rapidly.
Immediate sealing and operating of the
reefer container set at minimum of -
20oC.
Physical
None NO
Tel. No. : (083) 552-2541 / 553-2846 FSCM – HACCP-02
Fax No. : (083) 554-3178
_____________________ _____________________
Process Hazard Question # 1 Question # 2 Question # 3 Question # 4 CCP
Step Do control preventive Is the step specifically designed Could contamination with Will a subsequent step Yes or No
measure exist? to eliminate or reduce the likely identified hazards occur in eliminate identified hazards
No – Not a CCP – however, if occurrence of the hazard to an excess of acceptable levels or or reduce the likely
control preventive measures are acceptable level? could these increase to occurrence to an acceptable
required to ensure safety then No – to Q.#3 Yes - CCP unacceptable levels? level?
modify step, product or process. No – Not a CCP Yes – to Q.#4 No – CCP
Yes – to Q.#2 Yes – Not a CCP
Receiving Chemical
CCP1 Histamine YES NO YES NO YES
Cold Storage Chemical

CCP2 Histamine YES YES
Metal Physical
Detection Metal fragments YES YES
CCP3 (from broken
needles/knives,
etc.)
Labeling/ Chemical
Final YES YES
Packing Undeclared
CCP4 “Tuna” in the
ingredient
Cold Storage Biological

CCP5 Pathogens survival YES YES
and growth (e.g.
E. coli, Salmonella,
S. aureus, V.
cholera)
Tel. No. : (083) 552-2541 / 553-2846 FSCM – HACCP-01
Fax No. : (083) 554-3178
Document Title Hazard Analysis Critical Control Point Plan (Frozen Yellowfin Tuna Loins, Saku, Steak, Page Distribution Controlled by:
Cubes, Pieces, Strips and Ground Meat –CO Treated) 1 of 4 FSCM-QADept.
_____________________ _____________________
CCP Hazard Critical Monitoring Corrective Records Verification
Limits What How Freq. Who Action/s
RECEIVING Chemical Harvest Vessel Harvest Vessel Visual review Every lot QC Reject lot or Harvest Vessel Review of records
CCP1 Histamine Record Record of record receipt Inspector discontinue supplier Record and corrective
Content if not covered with action within one
harvest vessel week of
record preparation.
Maximum fish Fish BBT Insertion of Every lot QC Fish BBT upon Raw Fish Receiving Review of records
BBT of 4oC dial/digital receipt Inspector receipt of 4oC but Report and corrective
thermometer not more than 8oC, action within one
on the fish re-ice fish week of
nape part immediately. preparation.
Fish Rejection
Fish BBT upon Notice
receipt of more than
8oC, reject the lot.
Maximum Histamine Conducting Every lot Lab. Reject lot with one In-house Histamine Monthly 3rd party
histamine level on fish rapid receipt Analysts or more fish at 50 Analysis report finished product
content of 50 histamine ppm or greater verification
ppm for 18 analysis histamine analysis
samples or 17
ppm for 6
samples by
composite of
three.
No more than Quantity of Sensory Every QC Reject whole if Raw Fish Receiving Review of records
2.5% decomposition evaluation of incoming Inspector decomposition Report and corrective
decomposition in incoming lot individual fish lot problem exceed the action within one
in the in- limit Fish Rejection week of
coming lot Notice preparation.
Tel. No. : (083) 552-2541 / 553-2846 FSCM – HACCP-01
Fax No. : (083) 554-3178
Document Title Hazard Analysis Critical Control Point Plan (Frozen Yellowfin Tuna Loins, Saku, Page Distribution Controlled by:
Steak, Cubes, Pieces, Strips and Ground Meat –CO Treated) 2 of 4 FSCM-QADept.
_____________________ _____________________
CHILLING Biological Maximum Chiller room Visual Hourly QC Adjust or repair the Daily Chiller Van Daily review of
CCP2 Clostridium chiller room temperature checking of checking Inspector/ chiller Monitoring Report monitoring and
botulinum temp. of the chiller Technician corrective action
spores 3.3oC temperature Hold and evaluate report
gauge product based on
time/temp exposure
Chemical Maximum Chiller room Visual Hourly QC If chiller temperature Daily Chiller Van Daily review of
Histamine chiller room temperature checking of checking Inspector/ reading deviate from Temperature monitoring
temperature the chiller Technician critical limit: Monitoring Report record/corrective
of 3.3oC temperature a. Counter check action
gauge product temp. CCP Deviation and
b. Lower down chiller Corrective Action Monthly
temp setting Report histamine and
c. Minimize frequent microbial analysis
opening of the Histamine and though 3rd party
door Microbial Analysis accredited
d. Call technician to Report laboratory
check the machine
e. Conduct sensory
and histamine
analysis
Tel. No. : (083) 552-2541 / 553-2846 FSCM – HACCP-01
Fax No. : (083) 554-3178
_____________________ _____________________
METAL Physical No detectable Presence of Metal Every QC Destroy any product Metal Detection Test metal
DETECTION Metal metal detectable detector finished Inspector/ rejected by metal Operation Log detector with
CCP3 Inclusion fragments in metal product Technician detector three test units
finished fragments in package, before
product finished with Identify source of production each
products operation metal found in day, and
check product and fix recalibrate if
before damaged equipment needed.
start up
If product is Review
processed without monitoring,
metal detection hold corrective action
for metal detection and verification
records within
one week of
preparation.
LABELING/ Chemical
FINAL Undeclared All finished Labels on Visual One label QC Segregate and Labeling-Packing Review of
PACKING ingredients product finished Inspection at the Inspector relabel improperly Inspection Report monitoring and
CCP4 text to packages product for beginning labeled product. corrective action
contain must bear the presence of the records within 1
“Fish labels that of ingredients production Inform the label week of
(Yellowfin contain text “Fish of each lot encoder/printer to preparation.
Tuna)” ingredients (Yellowfin and every correct the label
text “Fish Tuna)” thirty information.
(Yellowfin minutes
Tuna)” thereafter
Tel. No. : (083) 552-2541 / 553-2846 FSCM – HACCP-01
Fax No. : (083) 554-3178
_____________________ _____________________
COLD Biological Cold Storage Cold storage Visual Hourly QC Incase of major Cold Cold Storage Daily review of
STORAGE Pathogens temperature temperature monitoring check Inspector/ Storage trouble Temperature monitoring
CCP5 survival and of -18oC or on cold Technician resulting into Monitoring Report report and
growth (e.g. below storage uncontrollable rise of corrective action
E. coli, temp. gauge room temperature for Thermometer if any.
Salmonella, a longer period of Gauge Calibration
S. aureus, time: Annual
C. a. Monitor constantly Cold Storage calibration of
botulinum product temp. Temperature Data thermometer
spores) b. Monitor constantly Logger Report gauge through
Cold Storage 3rd party.
temp. Product Sensory
c. Wait Eng’g Evaluation Report Weekly
feedback on CS downloading of
condition. temperature
data logger
Incase Eng’g through
feedback is failure computer and
and product review result.
temperature is
affected: Monthly 3rd party
a. Conduct product microbiological
sensory evaluation analysis report
and histamine
analysis
b. Transfer product
to alternative
storage facility to
safeguard and
protect the
product quality.

Haccp Frozen Co Treated Tuna

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RDEX FOOD INTERNATIONAL PHILS., INC.

WHARF II, BRGY. CALUMPANG,

FROZEN YELLOWFIN TUNA TREATED WITH CARBON MONOXIDE

REVISION NO. : FSCM-02

Plant’s Name : RDEX Food International Philippines Inc.

Facility Address : Philippine Fisheries Development Authority

Name : Mr. Roger E. Rivera

Name : Mr. Charlie M. Lozarita

RDEX Food International Phils., Inc. is more popularly known as RDEX

The company operates three business divisions which composed of an Ice

Currently, RDEX Food International Philippines, Inc. has a complement of

1. Perform hazard analysis and risk assessment

In the general implementation of Food Safety program, the company recognizes

Thus, we commit to effectively implement all the concepts, guidelines and

 Maintain a documented HACCP system.

MR. ROY C. RIVERA

MR. ROGER E. RIVERA

HACCP SUPPORT HACCP TEAM LEADER, IMPLEMENTATION &

Marinao D. Demafeliz III Winston Cabreros Charlie M. Lozarita

Jinky R. Ayop Elaine Ranario

Whole Process Beverlyn Lacson

Lead Person Maricel Hermosa

John Ryan Eliot

Name/Designation Mr. Roy C. Rivera / Executive Vice President – Group

Name/Designation Mr. Roger E. Rivera/Senior Vice President – Chief Operating

Name/Designation Mildred Grace R. Geli/Human Resources Manager

Name/Designation Esteban G. Gravilles/Senior Manager – Ice Plant & Cold

Ensures that every step during the processing activities is

Name/Designation Amado J. Lucas/Engineering and Maintenance Manager

Name/Designation Mr. Roy C. Rivera / Executive Vice President – Group

Name/Designation Mr. Roger E. Rivera/Senior Vice President – Chief Operating

Name/Designation Mildred Grace R. Geli/Human Resources Manager

Name/Designation Esteban G. Gravilles/Senior Manager – Ice Plant & Cold

Ensures that Cold Storage parameters are met to ensure

Ensures that every step during the processing activities is

Name/Designation Amado J. Lucas/Engineering and Maintenance Manager

HACCP Team Charlie M. Lozarita/Quality Assurance Manager

Education/ Bachelor of Science in Biology. More than ten years of

Food Safety EU Registered Stakeholder Workshop to Assess Issues

Aquaculture Farm Personnel Training on Good

Consultation Workshop on FAO 210

Seminar on Good Manufacturing Practice for Importers

EU Registered Stakeholder Training on the Upgraded SPS

Training Workshop on Illegal, Unreported and

Workshop Seminar on EU Fishery and Aquaculture

Seminar on Expanding Exports of Tropical Agriculture

Seminar on Forum on Halal Certification

Training on Basic GMP, SSOP & HACCP Seminar

Prepares the Plant for any technical inspections, accreditations

Creates and develops the Food Safety Manual for regulatory

Conducts spot audits of the plant’s premises and recommends

Coordinates with the Senior Vice President – Chief Operating

Develops appropriately the HACCP monitoring and corrective

Coordinates all HACCP members and counterchecks all HACCP

Conducts a weekly meeting to all subordinates to discuss

Conducts in-house HACCP, GMP and SSOP trainings to the

Name/Designation Jinky R. Ayop / QA Supervisor

Food Safety Food Safety Basic HACCP and Plant Hygiene

Seafood Sensory Workshop

In-House Training on Histamine Analysis, Rapid Hygiene

Seminar on Good Manufacturing Practice for Importers

Basic Orientation on Food Safety (HACCP, GMP, SSOP &