Company name: Tin Thinh Company Limited

Lot F1, Suoi Dau Industrial Park, Cam Lam, Khanh Hoa Province
Tel : 058 3744161 , Fax :058 3744163

EXPLANATION OF PRODUCTION PROCESS DIAGRAM

Product Name: 1/ Tuna canned in oil
2/ Tuna canned in brine
No. PROCESS SPECIFICATIONS EXPLAINATION
Receiving Packaging standards -Packaging supplies for export oil-soaked and
1
supplies, Packaging Quality salted tuna canned products include: box
packaging Certification labels, cartons, glue, sealing tape
(cartons, cans, -Check the sanitary condition of the transport
lids, labels ..) vehicle
-Sensory inspection of requirements for
quality, design, quantity ..... packaging,
carrton in accordance with approved
specifications
Preservation Airy and clean storage -Carton packaging after receipt must be stored
2
of supplies in the factory's warehouse of supplies
Requires regular cleaning of warehouses,
masonry walls do not stagnate water, do not
suffer from mold and are easy to clean
3 Reception of According to Company - Auxiliary ingredients and spices include:
auxiliary standards + Vegetable oil
materials,
spices + Salt
- Vegetable oil, Salt before entering the
Company's warehouse are checked by
organoleptic methods.
4 Preservation - For vegetable oil: stored in plastic cans and
of auxiliary stored in a cool, dry place.
materials, - For salt contained in PE bags outside PP
spices bags,
All are placed on high pallets from 10-20cm
from the ground, 10cm from the wall, 50cm
from the ceiling, the storage must be cool and
hygienic.
5 Seasoning - Vegetable oil, brine: - The salt is made into a boiling solution,
preparation heated at 800 – 900C. filtered through three layers of filter cloth into
a tightly closed container. Before pouring into
the box must check the concentration of the
solution.
- Vegetable oil before pouring into a heated
container. Absolutely do not heat above the
specified temperature.
6 Reception of According to Company The case and lid of the box before entering the
the case and standards Company's warehouse are sampled for quality
lid of the box inspection.
7 Preserve - Các kiện vỏ và nắp hộp được đặt trên các bục
gỗ, riêng từng lô theo ngày nhập kết quả kiểm
tra.

HACCP -21 REV 12 Date issued 28/04/23

No. PROCESS SPECIFICATIONS EXPLAINATION
- Kho bảo quản thoàng mát, khô ráo, sạch sẽ.
8 Choosing a According to Company - The case and lid of the box are carefully
case and lid standards selected, eliminating defective ones that did
not enter production.
9 Washing the The satisfactory box that is put into the
box washing machine is clean water. The washing
machine works stably, the box after washing
must be clean and taken to dry.
- Fish center temperature: 1. Fresh ingredients:
 40C. - Khanh Hoa sea area and surrounding areas
- Transit time:  8h Raw materials procured in Fao zones 61 and
- Washing water 71 from fishing vessels are not on the illegal
temperature:  100C. fishing (IUU) list. Through dealers,
- Chlorine concentration: transported to the factory by refrigerated car or
0.5 – 1.0 ppm insulation vehicle, storage temperature
NL<4OC
-At QC Company, check the sanitary status of
vehicles and tools, storage temperature, check
sensory quality, size according to prescribed
standards. Poor-quality fish are excluded. The
company only accepts batches of raw
materials that meet the quality requirements.
Reception of - Quality raw tuna is gradually put into
raw materials steaming treatment or whole freezing in case
10
–Washing of large quantities.
Fish center temperature: 2. Raw materials or semi-finished products
<-18 0C of frozen loin cooked (imported):
Raw materials or frozen loin are imported
from Chinese countries, transported to the
factory by refrigerated containers with storage
temperature NL freezer <-18OC
At the factory, QC, receiving staff check the
sanitary status of means of transportation,
storage methods, storage temperature,
organoleptic assessment, microbiological and
biochemical inspection samples before being
put into processing, can be immediately
produced or preserved. Get only satisfactory
semi-finished products

- Cold storage Ingredients: pre-processed whole fish (remove

Preliminary To = -40oC offal, or remove head) folded into the freezer
processing- Time: 12h
transfer tray
Freezing,
11 Loose freezing, after freezing time 12 h the
weighing,
product center temperature ≤ -18oC.
packaging,
storage. Weight: 25 kg/PP
Store in cold storage at -20oC ± 2oC
Defrosting, *Thawing: For frozen whole fish: thaw in liquid water
12 Handling, - Fish center temperature until the body is soft, the deep fish center
washing, after thawing  40C. temperature thaws ≤ 4°C, the thawing time
sizing - Time:  12h
HACCP -21 REV 12 Date issued 28/04/23
No. PROCESS SPECIFICATIONS EXPLAINATION
*Handle depends on the size of the fish but does not
- Fish temperature  40C exceed 12 h.
- Time  30 min / 200kg
- Rinse water temperature *Process:
 100 C. - Use a knife to remove the gills and make an
incision from the anus through the sternum fin
to clean the internal organs and blood in the
abdominal sinuses, wash away viscous blood
impurities in the abdominal cavity and outside
the body of the fish under running water. Fish
with a weight of 2.0 kg or more are sawn
along 2 lines on the side of the body.
. + Processing time  30 minutes.
*Wash:
Fish after treatment are washed in a cold,
clean water bath at a temperature of  50 C.
* Sizing:
- Materials will be classified according to the
following sizes
+ 0.5kg – 1 kg
+ 1.0 kg- 2.0 kg
+ 2.0kg – 4.0kg
+ Fish temperature during treatment, manure
size must be  40C
Steamed, Steaming time:
- After processing, washed fish are stacked on
13 cooled + Fish size 0.5-1 kg/pcs trays of steamers, put into autoclaves, steamed
steamed mode: cooked fish.
15’ – 10’
98 0C –1000C Arrange the fish on a tray in each size and
(Pre-steamed fish center have the following steaming mode:
temperature 2-40C) + Fish size 0.5-1 kg/pcs steamed mode:
+ Fish size 0.5-1 kg/pcs 15’ – 10’
steamed mode: 98 0C –1000C
15’ – 15’ (Pre-steamed fish center temperature 2-40C)
98 0C –1000C + Fish size 0.5-1 kg/pcs steamed mode:
(Pre-steamed fish center 15’ – 15’
temperature 0-20C) 98 0C –1000C
+ Fish size 1-2 kg/pcs (Pre-steamed fish center temperature 0-20C)
steamed mode: + Fish size 1-2 kg/pcs steamed mode:
15’ – 15’ 15’ – 15’
98 0C –1000C 98 0C –1000C
(Pre-steamed fish center (Pre-steamed fish center temperature 2-40C)
temperature 2-40C) + Fish size 1-2 kg/pcs steamed mode:
+ Fish size 1-2 kg/pcs 15’ – 20’
steamed mode: 98 0C –1000C
15’ – 20’ (Pre-steamed fish center temperature 0-20C)
98 0C –1000C + Fish size 2-4 kg/pcs steamed mode:
(Pre-steamed fish center 15’ – 25’
temperature 0-20C) 98 0C –1000C
+ Fish size 2-4 kg/pcs (Pre-steamed fish center temperature 2-40C)
steamed mode: + Fish size 2-4 kg/pcs steamed mode:
15’ – 25’ 15’ – 30’
98 0C –1000C 98 0C –1000C
(Pre-steamed fish center (Pre-steamed fish center temperature 0-20C)
HACCP -21 REV 12 Date issued 28/04/23
No. PROCESS SPECIFICATIONS EXPLAINATION
temperature 2-40C) + Fish size 4 kg up/pcs steamed mode:
+ Fish size 2-4 kg/pcs 15’ – 50’
steamed mode: 98 0C –1000C
15’ – 30’ (Pre-steamed fish center temperature 2-40C)
98 0C –1000C + Fish size 4kg up kg/pcs steamed mode:
(Pre-steamed fish center 15’ – 55’
temperature 0-20C) 98 0C –1000C
+ Fish size 4 kg up/pcs
steamed mode: (Pre-steamed fish center temperature 0-20C)
15’ – 50’
98 0C –1000C - After steaming the fish, the flesh of the fish
(Pre-steamed fish center is white easily removed from the backbone,
temperature 2-40C) removed from the autoclave, sprayed with
+ Fish size 4kg up kg/pcs clean water with chlorine concentration of 0.5-
steamed mode: 1.0pmm sprayed all over the body of the fish
15’ – 55’ to quickly cool down the flesh and outer skin.
98 0C –1000C Fish after cooling reach a temperature of 35-
(Pre-steamed fish center 40°C
temperature 0-20C)

Clean skin, flakes, bones 1. After steaming and cooling, the fish is
and brown flesh. removed from the heads, skin, bones,
splitting the fish body into 2 pieces
along the backbone arranged on a tray
Cleaning to cool.
14
- Once cooled, remove the brown flesh,
yellow flesh with a sharp knife,
chipped bones, fin leg bones, leftover
skin and gelatin layer.
Fe : Ø = 1.2mm - After separating the cleaning loin, each
Metal None Fe : Ø = 2.5mm
15 fish loin will be detected through a
detection Sus : Ø = 2.5 mm metal detector, before putting the fish
into the cutting machine
- Specifications of fish - The fish pieces after satisfactory cleaning are
according to customer folded into the cutting mold along with the
requirements. specified crumb ratio, then put the fish mold
- The fish block has a flat into the cutting machine, cut and push the fish
2-head cross-section into the can.
perpendicular to the fish
meat fiber, and arranged - The bodies and chips are interspersed in a
vertically in the box. mold cut in a prescribed ratio. In one box are
placed only the same type of fish. The fish
Molding, - Rate of chunk and blocks have a flat 2-head cross-section
cutting, crumbs in 1 box perpendicular to the fish meat fiber, and are
16 boxing, according to customer arranged vertically in the box.
weighing requirements.
- Fish boxes are - Conduct quantification of fish in the box and
quantitatively weighed, check the crumb ratio according to
flattened the surface, specifications for each product, smooth the
created a beautiful surface, create a beautiful appearance.
appearance - The color of fish meat in the box must be
relatively uniform, the percentage of whole
fish and scraps in a box must be structured in
accordance with the regulations of customers.
HACCP -21 REV 12 Date issued 28/04/23
No. PROCESS SPECIFICATIONS EXPLAINATION
- Oil and salt water - The fish can, after weighing enough weight,
temperature: 800C  flatten the surface on the conveyor belt and
900C. pass it through the brine solution filling
- Volume and machine and oil filling machine.
concentration of brine
Pour spices, mixed according to - Use a filling machine to put the brine and oil
17 pair lids, wash customer requirements. solution into the container according to the
- Joints size according to prescribed quantity
the standards of the The box after pouring spices is immediately
canning manufacturer. sealed.
(Attach specifications of
grafted eyelids) The tightness of the lid is regulated.

- Pasteurization mode: - Products after grafting the lid are folded into
Based on the pasteurization baskets, these baskets are put
experimental results of into the pasteurization pot and pasteurized
each type of carved can, according to the established formula for each
there will be a different type of box and different type of product.
etching pasteurization - Pasteurization mode: use high-temperature,
mode (attach
Pasteurization, specifications on high-pressure water for pasteurization.
18 quenching, Quenching with clean water with compressed
pasteurization mode)
insulation air as antagonistic pressure.
-Box after pasteurization to stabilize the box
≥24h, then dry, Stack freshly pasteurized
boxes in warehouses with appropriate
temperature within the specified time to
stabilize products and detect spoilage caused
by physical, chemical and microbiological
agents.
Packaging waiting time: The box after printing the code on the lid is
≥ 20 days for export, stacked into a tree in the warehouse waiting
≥ 10 days for domestic for packaging, and at the same time take
goods samples for warm incubation tests. During the
Wait for
waiting period, the packaging regularly
19 packaging,
monitors, detects and promptly removes
annealing test
substandard boxes. The end of the packaging
waiting time combined with the results of
multiple choice annealing to decide to include
the product in the package.
According to customer Print the code on the lid of the box. Content
requirements printed according to customer requirements
and quality control.
The sticker to the box is straightforward, not
Code- oblique, adhering tightly to the body of the
Labeling, box.
20
product The finished labeled box is folded into a
packaging carton, the carton contains 48, 6 or 4 boxes,
sealed with tape. Sealing tape with glue paper
or plastic depending on market requirements.
Products are stored in dry, cool warehouses,
stored at normal temperature.
Date issued 27/04/23 Verification date: 28/04/23
Compiler Verifiers:
HACCP -21 REV 12 Date issued 28/04/23