ICM-SOP

1. HACCP Standard of: Raw Material Handling &Selection CODE
Good Manufacturing Practices (Checking, Grading and Cold Storing)
RMS
No.: 01/RMS/ICM/02-2008 01
(Fish handling)
On Board Fish Handling: [RMS 01/1]
Fish are allowed to chill in the slurry for no less than 6 hours. Fish should be chilled to an
internal temperature of 500F (100C) within 6 hours capture. Fish are placed in ice or
refrigerated seawater for final chilling period.
On ice vessels ice is repacked around the fish after 6 hours to ensure proper chilling. Fish
temperature are brought down to 320F (00C) within a total of 24 hours of capture. Fish are
kept properly iced during storage on board the vessel to maintain a constant 320F (00C) until
unloading.
When long lining for Tuna and Mahi-mahi, fish are landed individually by hook and line,
gaffed and immediately stunned with a club and bled using gill and tail cuts. The fish are
then gilled and gutted using a knife. The fish is rinsed with seawater and placed immediately
into ice slurry. This process takes no more than 15 minutes.
Fishing Boat Sanitation: [RMS 01/2]
The fish holds are cleaned and sanitized after each trip using dilute chlorine bleach solution
(specially, sodium hypochlorite solution of 100 ppm). Clean new ice made from potable
water is loaded into the fish hold at the start of each fishing trip. Fish holds are not used to
store fuel. Fish holds are kept free of chemicals and lubricants used on-board the vessels
Physical characteristics of ice utilized in chilling fish. [RMS 01/3]
Types Approximate Dimensions Specific volume (m3/t) Specific weight (t/m3)
Flake 10/20 - 2/3 mm 2.2 -2.3 0.45-0.43
Plate 30/50 - 8/15 mm 1.7 - 1.8 0.59-0.55
Tube 50(D)- 10/12 mm 1.6 - 2.0 0.62-0.5
Block Variable (3) 1.08 0.92
Crushed Variable 1.4 - 1.5 0.71 -0.66
block
Ice consumption [RMS 01/4]
Estimated time chilled fish to reach 00 C (320F)
0
Fish Layers Initial Fish Temperature ( C) Time (hours)
5 1.5
7.5 cm 10 2.0
15 3.0
5 6.0
15 cm 10 8.0
15 10.0
Estimated Ice added to chill 1 Kilogram of fish at 00 C (320F)
0
Initial Fish Temperature ( C) Ice (Kilogram)
30 0.38
25 0.31
20 0.25
15 0.19
10 0.13
5 0.07
INDO CENTRAL MARINE CORPORATION (Processing Department) RMS-01 | Page 1

2. HACCP Standard of: Raw Material Handling &Selection
Good Manufacturing Practices (Checking, Grading and Cold Storing)
Estimated Ice melted during 12 hours at various temperatures
Environment Temperature at 10 Kg Fish Box at 40 Kg Fish Box
30 4.0 Kg 9.2 Kg
25 3.5 Kg 7.8 Kg
20 3.0 Kg 6.4 Kg
15 2.5 Kg 5.0 Kg
10 2.0 Kg 3.5 Kg
Typical stowage rates, materials and methods of stowage [RMS 01/5]
Material Method of stowage Stowage rate
(kg/m3)
Ice, crushed 550
Ice, flake 420-480
Small fish (e.g. sardine or similar) Without ice 800-900
Small fish (e.g. sardine or similar) In bulk with ice 650
Small fish (e.g. sardine or similar) In CSW 700
Average to large fish In bulk with ice 500
Average to large fish In boxes with ice 350
Stowage rates for shelf, boxed and bulk methods [RMS 01/6]
Method of stowage Average stowage rate Average stowage rate
(m3/tonne of fish) (ft3/tonne of fish)
Shelf (2:1 fish:ice) 4.5 160
Box (2:1 fish:ice) 2.7 96
Bulk (2:1 fish:ice) 2.0 70
Type of ice and visual observations [RMS 01/7]
Hours Shell Flake Block (crushed)
0 Ice shells vary in size (10- Ice flakes 30 mm × 2 Appears like heavy dense snow interspersed with
100 mm) and approx. 6 mm thick clear single chunks of ice (10-100 mm)
mm thick Flakes irregular in Ice tends to clump (retain) shape of boxes
No large clumps, poured shape
loosely into insulated No clumping, poured
container/box with lid into insulated
container/box with lid
24 Shrinkage 5 mm from sides Shrinkage 10 mm from Surface solid with some single solid fragments
Individual pieces retain sides
shape Lost “flakey”
appearance
Some small clumps
Developing glazed crust
Somewhat dirty
appearance
48 Shrinkage 10 mm from Surface essentially solid Solid
sides crust
Individual pieces smaller Shovel bent during test
with pitted surface
appearance
96 Shrinkage 10 mm + Solid surface Shrinkage 20 mm
Pieces noticeably smaller Quite dirty surface Solid, odd single fragments and small bits of
Ice tends to stick together clumping, snow-like particles
but still breaks up and Quite dirty
shovels easily
168 Shrinkage 20-40 mm Shrinkage 20-50 mm (192 h)
Noticeably dirty Shrinkage 30 mm
No real clumping, breaks Very difficult to push shovel into ice
up easily
INDO CENTRAL MARINE CORPORATION (Processing Department) RMS-01 | Page 2

3. HACCP Standard of: Raw Material Handling &Selection
Good Manufacturing Practices (Checking, Grading and Cold Storing)
Shelf-life of some marine and freshwater fish species stored in ice [RMS 01/8]
Species Shelf-life (days in ice) Remarks
Temperate Tropical
waters waters
Marine 2-24 6-35 Shelf-life for tropical fish tends to be longer.
species
Cod, Haddock 9-15 White-fleshed lean
Whiting 7-9 White-fleshed lean
Hake 7-15 White-fleshed lean
Bream 10-31 Lean/low fat
Croaker 8-22 Lean
Snapper 10-28 Lean
Grouper 6-28 Lean
Catfish 16-19 Lean
Pandora 8-21 Lean
Jobfish 16-35 Lean
Spadefish 21-26 Lean/low fat
Batfish 21-24 Lean
Sole, Plaice 7-21 21 Flat fish
Flounder 7-18 Flat fish
Halibut 21-24 Flat fish
Mackerel 4-19 14-18 Pelagic fish; high/low fat
Summer 2-6 Pelagic fish; high fat
herring
Winter herring 7-12 Pelagic fish; low fat
Sardine 3-8 9-16 Pelagic fish; high fat
Freshwater 9-17 6-40 Shelf-life for tropical fish tends to be longer.
species
Catfish 12-13 15-27 Lean
Trout 9-11 16-24 Low fat
Perch 8-17 13-32 Lean/low fat
Tilapia 10-27 Lean
Mullet 12-26 Lean
Carp 16-21 Lean/low fat
Lungfish 11-25 Lean/low fat
Shad 25 Medium fat
Corvina 30 Medium fat
Pacu 40 Fatty
Bagre (type of 25 Medium fat
catfish)
Chincuna 40 Fatty
Intrinsic factors affecting the spoilage rate of chilled fish [RMS 01/9]
Intrinsic factors Relative spoilage rate of fish stored in ice
Slow rate Fast rate
Shape Flat fish Round fish
Size Large fish Small fish
Fat content in the flesh Lean species Fatty species
Skin characteristics Thick skin Thin skin
INDO CENTRAL MARINE CORPORATION (Processing Department) RMS-01 | Page 3

4. HACCP Standard of: Raw Material Handling &Selection
CODE
Good Manufacturing Practices (Checking, Grading and Cold Storing)
RMS
No.: 02/RMS/ICM/02-2008 02
(The freshness standard of fish)
Reception of chilled fish: [RMS 02/1]
1. Fish temperature on arrival = 50C or less
2. Freshness grade score = 3 for each partial inspected is accepted
3. Freshness grade score < 3 for each partial inspected is rejected; provide the initial training for
the supplier (Fish handling training) through a brochure / simple or advanced explanation
(depending on educational background & field condition)
Criteria
Freshness Grade
Part of 3 2 1 0
fish
inspected
Appearance
1
Skin Bright, iridescent Pigmentation bright Pigmentation in the Dull pigmentation
pigmentation, no but not lustrous process of
discoloration becoming Opaque mucus
Slightly cloudy discolored and dull
Aqueous, transparent, mucus
mucus Milky mucus
1
Eye Convex (bulging) Convex and slightly Flat Concave in the
sunken centre
Transparent cornea Opalescent
Slightly opalescent cornea Milky cornea
Black, bright pupil cornea
Opaque pupil Grey pupil
Black, dull pupil
1
Gills Bright color Less colored Becoming Yellowish
discolored
No mucus Slight traces of clear Milky mucus
mucus Opaque mucus
1
Flesh (cut Bluish, translucent, Velvety, waxy, dull Slightly opaque Opaque
from smooth, shining
abdomen) Color slightly
No change in original changed
color
1
Color Uncolored Slightly pink Pink Red
(along
vertebral
column)
Organs Kidneys and residues Kidneys and Kidneys and Kidneys and
of other organs should residues of other residues of other residues of other
be bright red, as organs should be organs and blood organs and should
should the blood dull red; blood should be pale red be brownish in color
inside the aorta becoming discolored
Condition
1
Flesh Firm and elastic Less elastic Slightly soft Soft (flaccid)
(flaccid), less
Smooth surface elastic Scales easily
detached from skin,
Waxy (velvety) and surface rather
dull surface wrinkled, inclining
to mealy
1
Vertebral Breaks instead of Sticks Sticks slightly Does not stick
column coming away
1
Peritoneum Sticks completely to Sticks Sticks slightly Does not stick
flesh
Smell
1
Gills, skin Seaweed No smell of seaweed Slightly sour Sour
abdominal or any bad smell
cavity
INDO CENTRAL MARINE CORPORATION (Processing Department) RMS-02 | Page 4

5. HACCP Standard of: Raw Material Handling &Selection
CODE
Good Manufacturing Practices (Checking, Grading and Cold Storing)
RMS
03
4. Conduct the training to a small group of fisherman at least (2-3) people if necessary
5. The training scope : use of ice on fishing vessel, fish box standard material and
cleaning, boat/vessel sanitation, fish handling and storage , moving the fish from
supplier site to the processing plant/factory. Explain it as simple as possible
6. Recruit a new group continually to conduct a training if necessary
Requirements shall be meeting in whole chilled fish (visual check): [RMS 02/2]
1. It shall have natural gills without mucous and opaque shining eyes with translucent
cornea
2. It shall be free from foul odors, and shall have its specific odor
3. The fish shall be clean, free from scratches and wounds. Its surface shall not be dull
and its slime shall be transparent.
4. The flesh of the fish shall be spongy when pressed by finger and shall become
normal after the pressure is removed
5. The scales shall not be easily separated in scaled fish; whereas scale-less fish shall
have.
6. Smooth uncurled skin
No.: 03/RMS/ICM/02-2008
(Laboratory Test)
Tested by appropriate methods of sampling and examination, the product: [RMS 03/1]
1. Shall be free from microorganism substances originating from microorganism in
amounts which may present a hazard to health in accordance with standard
established (SNI/Standar Nasional Indonesia, and other related international
standard)
2. Shall not contain histamine that exceeds 20mg/100g. This applies only to species of:
Scombridae (plate:96-97), Clupeidae (plate:6), Pamotomidae (plate:40) and
Coryphaenedae (plate:39) Family
Histamine Production Rates
The five histamine-producing isolates identified in this study were further
o
characterized by their rate of histamine production at 25 and 37 C .Because all five
bacterial isolates were slow to grow, incubation time was increased from 24 to 48
hrs. This observation is consistent with results reported by Kim et al (17) for a strain
of Morganella morganii that produced higher histamine concentration in 48 hrs at
o o o
37 C than it did in 24 hrs at either 25 C or 37 C. However, Babu et al. (3) found that
histamine production by Streptococcus cremoris decreased from 24 to 48 hrs when
o
incubated at 37 C, suggesting that each bacterial isolate may have different
histamine production profiles
None of the five bacterial isolates identified were high histamine producers [>1000
o
ppm in 24 hrs at >15 C (2, 27)].
INDO CENTRAL MARINE CORPORATION (Processing Department) RMS-02/03 | Page 5

6. HACCP Standard of: Raw Material Handling &Selection
Good Manufacturing Practices (Checking, Grading and Cold Storing)
Raoultella planticola (ATCC 43176) was found to be a medium producer of histamine
o
(250-1000 ppm in 48 hrs at > 15 C) under the two incubation temperatures studied.
Contrary to our results, Kanki et al. (16) reported that Raoultella planticola (ATCC
43176) produced histamine levels of 4,550 ppm using 2 ml media volume and an
o
incubation of 18 hrs at 30 C. Bacteria isolated by Tsai et al. (27) and Ababouch et al.
(2) reported histamine production rates between
o
1000 to 4000 ppm in 24 hrs at 37 C. Frank et al (10) reported that mesophilic
histamine producing bacteria could achieve concentrations of >10,000 ppm in 24 hrs
o
at 32 C.
The five bacterial isolates were low histamine producers, defined as <100 ppm in 24
o o
hrs at > 15 C or <250 ppm in 48 hrs at > 15 C (2,27). However, isolates 4077 and
o
4086 did produce > 100 ppm histamine at 37 C but in 48 hrs rather than the 24 hrs
as reported in previously published studies. Tsai et al. (26) reported low histamine-
o
producing Gram negative rods around 100 ppm in 24 hrs at 37 C and Ababoch et al.
o
(2) found similar levels produced at 35 C. Streptococcus cremoris was reported by
o
Babu et al. (3) to produce a concentration of 43 ppm in 24 hrs at 30 C, a
concentration lower than any of the Gram negative isolates identified in this study.
The majority of bacterial isolates reported by Frank et al. (10) produced histamine
concentrations between10-50 ppm, with about a third acquiring concentrations of
o
10,000 ppm or more in 24 hrs at 32 C.
3. The content of contaminating mineral elements in chilled fish shall not exceed to the
corresponding proportion (P.P.M), shown against each:
Cadmium = 0.5 ppm
Mercury = 1.0 ppm
Lead = 2.0 ppm
4. The microbiological limits shall not be greater than the following
Limits/gram
Microorganism
n c m M
Total aerobic bacterial count 5 3 5x105 107
Escherichia coli 5 3 11 5x102
n = Number of sample units to be examined
m = value or level of microbiological criterion to be meet in the food product
c = The maximum number of sample units allowed to have a microbiological
criterion value greater than m and below the value of M
M = The maximum criterion value that should not be achieved or exceeded by
any of (n) units
5. The concentration of total volatile nitrogen shall not be greater than 30 mg/100g
INDO CENTRAL MARINE CORPORATION (Processing Department) RMS-03 | Page 6

7. HACCP Standard of: Raw Material Handling & Selection
CODE
Good Manufacturing Practices (Checking, Grading and Cold Storing)
RMS
No.: 04/RMS/ICM/02-2008
(Grading, Transporting, cold storing of Raw Material)
04
Chilling (0° to 5°
C C)
Storage of fish at temperatures between 0° to 5°
C C
Chilling and Grading Procedure (at processing plant): [RMS 04/1]
1. Apply the personal hygiene standard
2. Crushed ice preparation
3. Fish box storage/container preparation
Fish boxes/container allowing the drainage of melt-water from upper into lower
boxes, made from suitable, hygienic and clean materials and shall not leads to the
contamination of the product.
4. Species selection (fast handling & carefully to prevent damage and prevent a longer
directly contact with air which is caused oxidation) | apply ice if necessary
5. Weight selection fast handling & carefully to prevent damage and prevent a longer
directly contact with air which is caused oxidation) | apply ice if necessary
6. Place the fish into fish box and layering with sufficient ice. Fish shall be horizontally
arranged, with layers of finely ground ice between, on the top, and the bottom of fish
layers, use a tin layer of plastic if necessary. Close the fish box container as soon as
possible and avoid the direct sun light
7. Labeling : (receiving date, species, weight grade, total weight per box/container,
checker name/code)
8. Storing at raw material space area (do not store the raw material into cold
storage/cold room which is finished product is storage in.
9. Prepare the daily report of incoming raw material
Fish container : Polyurethane Plastic (easily to clean, strong and durable, no-chemical
contaminated)
Ice: Crushed ice or flake ice
Ice application: RMS-01 | Page 1
Scale: Use digital scale for grading (and place -2% of weight tolerance), use mechanic scale per
minimum 50 Kg fish and above.
Chilling and Storing Procedure (at supplier site) and On Board site : [RMS 04/2]
[RMS 04/1]: point = 1, 2, 3, 4&5 (optional), 6
Transporting chilled fish from supplier site to processing plant : [RMS 04/3]
[RMS 01/2], [RMS 04/1], do not re-use Styrofoam box.
INDO CENTRAL MARINE CORPORATION (Processing Department) RMS-04 | Page 7