HACCP protocol for various Fish products

WEST BENGAL UNIVERSITY OF ANIMAL AND
FISHERY SCIENCES
FACULTY OF FISHERY SCIENCES
MODULE-II: POST HARVEST TECHNOLOGY
“Hands-On-Training”(Experiential Learning)
Course: FEL-421
Department of Fish Processing Technology
The HACCP Manual of Fish Processing Plant
B.F.Sc 4th Year
[Batch: 2015-2019]

WEST BENGAL UNIVERSITY OF ANIMAL AND
FISHERY SCIENCES
FACULTY OF FISHERY SCIENCES
MODULE-II
POST HARVEST TECHNOLOGY
“Hands-On-Training”(Experiential Learning)
Course: FEL-421
Department of Fish Processing Technology
The Experiential Learning Unit for “Hands-On-Training” programme
under Department of Fish Processing Technology possess a
versatile field of industrial attachments and skill development for
the students. The plant provides the best facilities for gearing up
confidence level for future entrepreneur development in scientific
manner that will be hygienic and commercially developed.

CONTENTS
PART 1 THE HACCP PROGRAM APPLICATION TO A FISH PROCESSING PLANT
1.1 Introduction on HACCP
1.2 Microbial Hazards in Processing Plants
1.3 Principles of HACCP
1.4 The HACCP manual – A step by step approach
PART 2 THE HACCP PROGRAM CRITICAL CONTROL POINTS IN A FISH FARM
2.1 Establish Critical limits for each CCPs
2.2 Logic sequence for HACCP application
2.3 Institute Corrective action
2.4 Establish record keeping system to document HACCP plan
2.5 Verify that the HACCP program is working
2.6 Implement procedures to monitor CCPs and record data
2.7 Standardized product code system for fish processing plant
2.8 Determination of CCPs
2.9 Sanitation Standard Operation Procedures(SSOP)
PART 4 WORKING GROUP SET UP OF THE PROCESSING PLANT
4.1 Responsibility of different groups
4.2 Name of the personal
Responsibility of all students for quality control operators
PART 3 IMPLEMENTATION OF HACCP IN PLANT
3.1 Plant sanitation problem and how to control
Annexure 1
Annexure 2
Annexure 3
Annexure 4
Annexure 5
Annexure 6
Annexure 7
Annexure 8
Annexure 9

PART 5 HYGIENIC FLOW CHART FOR PROCESSING OF RAW FISH AND VALUE ADDED
PRODUCTS
5.1 HACCP plan for Shrimp Pickle Preparation
5.2 HACCP plan for Fish pickle Preparation
5.3 HACCP plan for Fish Ball Preparation
5.4 HACCP plan for Fish Cutlet Preparation
5.5 HACCP plan for Fish Finger Preparation
5.6 HACCP plan for Fish Samosa Preparation
5.7 HACCP plan for Fish Momo Preparation
5.8 HACCP plan for Fish Chowmin Preparation
5.9 HACCP plan for Fish Burger Preparation
5.10 HACCP plan for Fish Kochuri Preparation
PART 6 DESIGN AND LAYOUT OF THE PLANT AND COLD STORAGE
PART 7 INSTRUMENTS USED FROM THE PLANT
PART 8 PHOTO GALLERY
PART 9 ACKNOWLEDGEMENT

Introduction
There are a varicty of potential hazards for most foods, many of which can occur during the
processing stage. Since most fish processing plants are capable of processing high volumes of products,
food borne outbreaks can potentially affect large sectors of the population.
A hazard may be an unacceptable level of disease-causing micro-organisms or products of microbial
activity (i.e. toxins).
 Hazards may also be caused by chemical substances that reach food inadvertently through various
environmental sources or during food processing, preparation or storage
 Hazards can result from food additives that are used in excess of functional or culinary needs or
from materials that leach into highly acidic food from containcrs, pipes or their toxic coatings
 Physical hazards may also occur, for example, glass, metal fragments and insects.
Hazard Analysis Critical Control Points (HACCP) systems provide scientifically sound
bases for demonstrating that all reasonable precautions have been taken to prevent a hazard from
reaching the consumer. For the plant manager, the HACCP program simplifics fish product safety by
identifying the critical operations and providing effective and efficient methods for monitoring and
controlling them. A Critical Control Point (CCP) is a procedure or process that controls or eliminates
a hazard at a specific point in the food processing sequence. Failure of the CCP can result in a Critical
Defect'. The final outcome of a HACCP programme is the highest assurance in food safety.
 MICROBIALHAZARDS IN PROCESSING PLANTS:
i. The microorganisms concerned to freshwater fishes are protozoa, bacteria, yeast, moulds and
viruses. Freshwater fishes are mostly encountered with bacteria, protozoa and viruses.
ii. Bacteria are single celled living organisms that appear in spear-shaped and rod shaped.
iii. The rate of bacteria multiplying depend on sanitary conditions, temperature and time. This is
advocated under three conditions i.e
1. Keep it clean
2. Keep it cool
3. Keep it moving
iv. Toxin produced by some microbes may be infectious upon ingestion of the food. So, in order to
avoid such incident microbial multiplication should be limited
iv. To avoid any microbial hazards in the products, pathogenic bacteria should be kept as close to zero
as possible.
v. To achieve this purpose, the temperature should be as low as the product can tolerate & time should
be as short as possible.

PRINCIPLES OF HACCP
The seven principles of a HACCP Program
Step 1-dentifying Hazards
Step 2 Identifying Critical Control Points
Step 3 - Setting Up Procedures and Standards
Step 4 Monitoring Critical Control Points
Step 5 Taking Corrective Action
Step 6- Developing HACCP Record-Keeping Systems
Step 7- Verifying that the HACCP Program Is Working
The HACCP Manual - A step by step approach
 ASSESS THE HAZARDS IN A FISH PROCESSING PLANT:
a) Construction of a flow diagram or block diagram is recommended to assist the
determination of CCPS for a particular process. All processing steps are included whether they involve a
CCP or not.
b) Identify all potential hazards associated with each step in the process. Hazard
analysis is a general assessment of hazards involving processing, handling, storage/distribution, display and
consumer abuse potential of a particular seafood.
 CLEANING AND SANITISING:
a. Removal of all gross debris by brushing, scraping or flushing away with water.
b. Washing of all surfaces with detergent in hot water, soaking and/or scrubbing where
necessary. A general neutral detergent is used according to manufacturer's recommendation concentration.
c. Rinse all detergent solution with clean cold water.
d. Prepare a sanitizing solution of 100ppm Cl2. It is better to use cold water.
e. Sprinkle all surfaces with solution or small items by soaking in tub of solution.
Minimum contact time in solution is 10 minutes for the equipment or work area is needed to use.
Immediately thereafter all sanitizing solutions is flushed away with clean cold water as soon as the contact
time over. Surfaces are inclined and inverted to facilitate draining and drying.
 PERSONAL HYGIENE AND PERSONNEL:
Food handlers contaminate the major source of contamination of processed food. So, the authority
has shown a major importance on personal hygiene & maintains the log sheet.
 HYGIENE TRAINING:
Any student joining the plant shall have to undergo hygiene training. By this training they made
aware themselves of relevant hygiene procedures in each area of the work
 CHEMICALS:
Chemicals recognized by USFDA and EU are used for sanitation, sterilization, and pest control of the
factory. Chemicals are stored in a general dry well ventilated clean storeroom with correctly labeled,
physically separated from all processing areas and packaging materials.

THE FOLLOWING CHART HIGHLIGHTS THE TYPES OF HAZARDS THAT
COULD BE A PART OF ANY ONE PROCESSING STEP
SEA-FOOD RELATED CONSUMER HAZARDS:
STANDARD OPERATING PROCEDURE (SOP):
Standard Operating Procedure is very important and plays a vital role to produce safety food products. In a fish
processing plant to implement HACCP system and to ensure the quality product, the plant maintains some
standards in every operational step.
WATER TREATMENT WITH CHLORINE:
The plant follows a guideline for the treatment of water with chlorine by using chlorine injector and also
manually at different concentration as per requirement. Quality control supervisors monitor the water treatment
procedure.
STEP STANDARD UMIT OF TREATMENT
1. Floor, watt and drain wash—————— up to 200 PPM
2. Foot dip ———----------------------up to 200 PPM
3. Utensil wash ———------------------up to 100 PPM
4. Hand wash -------------------------up to 20 PPM
S. Washing water————---------------<5PPM
CLEANLINESS:
Bacteria is present just everywhere and found on the surface of the shrimps, when it is caught on the boxes and
the entire surface where it touches. We can reduce the load of bacteria by washing with clean water. Over 90%
of the bacteria can be washed from the shrimp surface using clean water.
MICROBIOLOGICAL CHEMICAL PHYSICAL
 Pathogenic (disease-
causing) micro-
organisms.
 Cross-contamination.
 Spoilage micro-
organisms (a concern
when histamine
producing fish, i.e.
Tuna, Mahi Mahi, are
involved).
 Parasites.
 Toxins.
 Chemical
cleaners/sanitizer.
 Food additives.
 Undeclared allergens.
 Foreign filths.
 Bones (If labeled
boneless).
 Packaging.

ESTABLISH CRITICAL LIMITS FOR EACH CCP:
a) Critical limits are a set of tolerances or operating conditions for each CCP. These has become the monitoring
and testing limits that determine whether a CCP is within acceptable limits. Critical limits may be derived from
a variety of a sources, such as regulatory standards, literature surveys, experimental studies and/or expert
advice.
b) In determining some critical limits, it is important to know the expected variation of the equipment to ensure
that the critical control point is not exceeded. For example, destroying salmonella in fish cakes takes 65°C for
one minute. The oven temperature will vary by two degrees either way; the minimum acceptable temperature
(critical limit) should be 67°C.
c) There can be more than one CCP for a particular step. In the above situation there are actually three Critical
Control Points that need monitoring:
i. Temperature = 67°C
ii. Time = one minute -or more
iii. Fish cake Thickness = r-Jot to exceed 3 cm thickness (as determined by testing)
d) Establish conditions which must be met (Critical Limits) at each identified CCP.
e) Critical Limits are specifications or conditions to be met to ensure control of hazard or risk.
INSTITUTE CORRECTIVE ACTION:
In any HACCP program, a CCP may fail. As. such, corrective action must be included to ensure that the operator
knows exactly how to react to a detected problem and bring the critical control point back under control without delay.
Action must included
 Procedure for holding product pending completion of analysis to confirm product safety.
 Disposition of the product if necessary.
 Confirmation that the CCP has been brought under control.
 Record of event (Jog tracking sheet).
 If a product cannot be proven safe, then it must be disposed of, or if possible, safely reworked.
 As well, the reasons for deviations must be found, documented, and corrected.
ESTABLISH RECORD KEEPING SYSTEMS TO DOCUMENT HACCP PLAN:
A single individual should be made responsible for ensuring all data is collected and recorded. This individual must have
authority to ensure:
a) All data is collected (i.e. testing and monitoring data, in-house verification reports, equipment maintenance and
calibration);
 All data is centrally located and thus easy to retrieve;
 A record of all CCP deviations is kept, and most importantly;
 Documentation of the appropriate action taken when results deviate beyond the critical limits.
b) The record-keeping system must be as simple as possible. A single binder for smaller operations or a single filing
cabinet for larger operations should be more than adequate.
c) Records are kept for a minimum of 2 years.

Describe Product
Identify Intended Use
List All Identified Hazards Associated With Each Steps
Construct Flow Diagram
Establish Critical Limits for Each CCP
Establish a Monitoring System & Corrective Action for Each CCP
Establish Verification Procedures
LOGIC SEQUENCE FOR APPLICATION OF HACCP
Apply HACCP Decision Tree to Each Step with Identified Hazards
(Answer Question in Sequence)
Q1. Yes Do Preventative Measures Exist?
No
Is Control at this Step for safety? Yes
Not a CCP Stop
No
Q2. Is the Preventive Measure Designed to Eliminate or Reduce the Likely?
Occurrence of a Hazard to an Acceptable level? Yes
No
Modify Step or Process
(Except when controlled at a later step) Not CCP *CRITICAL
CONTROL POINT *Proceed to the next identified hazard in the described process.
Establish Record Keeping and Documentation

VERIFY THAT THE HACCP PROGRAM IS WORKING
A) Some processing plants are already performing regular quality control testing of their finished product.
Results from quality control test can often indicate that a HACCP program is not performing as
required. In such cases, the program must be reviewed to ensure:
a) The present HACCP program is being followed
b) All hazards were identified in the initial HACCP program.
B) Other methods to verify the HACCP program is working include:
a) Close monitoring of consumer complaints.
b) In-house and regulatory verification inspections to confirm that the CCPs are under control.
c) Review of the current HACCP program to determine if processes, procedures, or formulations
have changed since the initial HACCP program was implemented.
d) Random sample collection and testing.
IMPLEMENT PROCEDURES TO MONITOR CCP AND RECORD DATA:
i. Monitoring is the scheduled testing or observation of a CCP and its limits. Monitoring should be
done at a frequency proportional to the degree of consumer risk involved. From the monitoring
standpoint, failure to control a CCP is a critical defect. In addition to being able to detect a loss of
control, a monitoring procedure should ideally provide this information in time for corrective
action before there is a need to reject the product.
ii. In most instances, monitoring of CCPs can be accomplished through the use of physical and
chemical tests ( i.e temperature recording charts or continuous pH tests in fluids), and through
visual observations. The use of microbiological testing is seldom an effective means of
monitoring CCPs because of the time required to obtain results. Microbiological criteria do,
however, play a role in verifying that the overall HACCP system is working.
iii. Spot checks are useful for supplementing the monitoring of certain CCPs and their respective
limits. They may be used to check incoming pre-certified ingredients or to assess equipment and
environmental sanitation. Supervision is a form of monitoring and is often a part of the spot check
system.
iv. It is also important to ensure that monitoring procedures are extremely effective and that their
results will give useful and practical information. Records must be kept to ensure the CCPs are
being monitored on a regular basis.
v. Most, if not all, processing plants are unique and differ in their processes and plant conditions. For
this reason, the monitoring will vary from plant to plant, which again emphasises the fact that the
following tables are meant to be use only as a guidelines.

STANDARDIZED PRODUCT CODE SYSTEM FOR FISH
PROCESSING PLANT FOR PURCHASING RAW MATERIAL
 NAME: Pangasius pangasius
 Date and year will be written in actual figure
 CODES FOR MONTHS ARE
JANUARY A JULY G
FEBRUARY B AUGUST H
MARCH C SEPTEMBER I
APRIL D OCTOBER J
MAY E NOVEMBER K
JUNE F DECEMBER L
MARKET DAY MONTH YEAR
HW 8 8 18
MARKET CODES
Garia GA
Howrah HW

DETERMINE CRITICAL CONTROL POINTS (CCP):
 Most CCPs are located at any point in a food sequence where potential hazards need to be reduced
or controlled. Sometimes more than one measure may be required to control of specific hazards
and more than one hazard may be controlled by a specific measure.
 Once having identified a possible CCP three questions will confirm whether or not a CCP exists.
These questions are,
a) If this step is left uncontrolled, will it result in an unacceptable risk of a hazard to the consumer?
b) Does a preventive measure exist further on in the process?
c) Does this preventive step reduce the hazard to an acceptable level?
 CRITICAL CONTROL POINTS WILL INVOLVE:
 Raw material and ingredients,
 Preservatives factors ( pH, water activity etc),
 Time/Temperature,
 Sanitation,
 Preventing cross-contamination,
 Food handling/employee hygiene and special control.

SANITATION STANDARD OPERATING PROCEDURE (SSOP)
STRUCTURE AND LAYOUT
The factory building is a one storied building. It consists of entrance, dress change room, landing room,
receiving room. processing room, chill room, ante room, cold storage space, general store, etc. The factory is
designed, constructed and maintained in such a way to prevent external contaminants such as wind and foot
traffic on dirty roads or parking lots, mud paddles or chemical spills on the grounds. The building is
structured to ensure proper cleaning and sanitizing the floor, Wall and ceiling and these are constructed with
the materials that are durable, impervious, smooth, non-absorbent, easily cleansable and suitable for
production and do not bring any contamination and pollution of the environment. Floor is sufficiently
slopped to permit liquids to drain to trapped outlets. Following facilities are available:
I. Doors are smooth, Non-absorbent, sufficiently wide, close fitting.
2. Windows are at two meters above the floor, washable and scaled with close fitting glass.
3. Premises are well ventilated so that no condensation can occur.
4. The lighting facilities are adequate with safety covers.
5. All the junctions between wall to wall and wall to floor are rounded types, which
facilitate proper cleaning.
6. Drains are of sufficient depth, slopped and with round bottom and covered.
The product is considered hazardous when one or more of the following risk characteristics are involved:
 There are micro-organisms of concern likely to be present if this step is not controlled.
 There is a possibility of toxins.
 There is a possibility of chemical or physical contamination.
 There is a potential for consumer abuse.
 In determining these risks, it is important to ask ourselves these questions can something go wrong
here, and, if so, what is the risk to the consumer if this step is not controlled? A good rule of thumb is
that the risk of a consumer hazard increases for a particular product.
(I) With more handling,
(2) With higher storage temperatures, and
(3) If the final product does not require cooking before eating.

PLANT SANFTATION PROBLEM & HOW TO CONTROL
PURPOSE: The purpose is to provide plant management and quality control personnel with important &
critical elements sanitation requirement for processing raw shrimp & fish products.
COMPLAINCE CHECKLIST: The raw shrimp and fish products HACCP plants sanitation compliance
checklists a comprehensive form for use an intermittent basis to determine the general sanitation compliance
of the plant.
It should be ensured that the plant should have maximum number of minor or major or serious items
acceptable at any times.
PRODUCT PROCESS HAZARDS & HOW TO CONTROL:
The purpose is to provide the plant management and quality control personnel
with a procedure routinely monitor the specific operational steps and to maintain the specific manufacturing
record to ensure that the hazards are been kept under control.
TO ACHIEVE THESE, FOLLOWING GUIDELINES ARE TO BE FOLLOWED:
Receiving of the raw material is the 1st step in the product operation. The process of the
hazard control starts at this point. For this purpose, raw material evaluation worksheet
should be followed as given ........Annexure 7
Process flow charts for raw shrimp products & shrimp & value-added products showing
the CCPs as given......... HACCP PLAN FOR PRODUCTS
Personnel hygiene log is shown in........ Annexure 9
 Instrument checklist & temperature log is shown in......... Annexure 2 &3
 The plant management & the quality control personnel are regularly exercising the following
additional measures in order to control & check the hazards which might occur during processing.
 Maintaining a daily cleaning schedule as shown in.......... Annexure 1
 In process tine checking of the material during processing.
 Organoleptic and microbial inspection of finished products, ice and water.
 Maintaining clearing schedule of the plant water storage and overhead tanks.
 The chlorine level is checked by titration method.
 Clearing the utensil twice before and after uses.
 Like the raw materials, the quality of all the packing material used for packing is equally important.
 All the plant personnel undergo regular health check up by institute doctor ensure that the products
will be safe from contamination of diseases. The details of individual health check up are given
as......... Annexure 9
IMPORTANCE:
a) Introduce and explain HACCP principles.
b) Illustrate and describe those critical control points (CCPs) commonly found
in fish processing plants, and
c) Provide a schedule for monitoring CCPs.

Daily Cleaning & Washing Schedule of Processing Equipment, Utensils etc
Report Form No……………. S=Satisfactory
US=Unsatisfactory
A = Alarming
Date:
Note: Cleanliness to be checked by visually at every 2 hours and through laboratory test at every 15
days.
Sl.
NO.
ITEM
Before
Starting
TIME OF CHECKING
After
Finishing
Remarks
Corrective
Action
Taken
Signature of
Technologists
1.
Table &
Footrest
2.
Freezing
Trays
3.
Basins,Crates
& Storage
Container
4.
Weghing
Machines
5.
Other Utensils
and Trolleys
6.
Freezer and
Blast Freezer
7.
PUD grading
machine, ice
shovel, ice
storage
container.
8.
Floors,celings,
Doors&
windows
9..
Fan, Lights &
exhaust fan
covers
10.
Drain,side
wall etc.

DAILY MAINTENANCE REPORT
DATE: _______________
SL.NO. DESCRIPTION WORKING IDLE BREAKDOWN REMARKS
1. COMPRESSOR FOR DEEP FREEZER
2. COMPRESSOR FOR DEEP
FREEZER(INST LAB)
3. COMPRESSOR FOR WATER COOLER
4. COMPRESSOR FOR ICE FLAKE
5. COMPRESSOR FOR PLATE FREEZER
6. PLATE FREEZER
7. DEEP FREEZER
8. ICE FLAKE UNIT
9. SUBMERSIBLE PUMP(FFSC)
10. WATER TREATMENT PUMP
11. CHLORINE DOSING PUMP
12. GENERATOR
13. SENSOR FOR DEEP FREEZER
14. SENSOR FOR DEEP FREEZER(INST LAB)
15. SENSOR FOR PLATE FREEZER
16. PLASTIC STRIPPING MACHINE
17. HEAT SEALING MACHINE
18. REFRIGERATED DEEP FREEZ UNIT
19. VACUUM PACKING MACHINE
20. DEBONER
21. WEIGHT BALANCE
22. TABLE 1
23. TABLE 2
24. TABLE 3
25. TABLE 4
26. PLATEFORM 1
27. PLATEFORM 2
28. SAUSAGE FILLER MACHINE
29. SILENT CUTTER
30. SCREW PRESS
31. MINCER
32. AC
REMARKS:
Signature of Student: Signature of Instructor:

MARKETING LOG SHEET
DATE PRODUCT
NAME
NUMBER
OF UNITS
SOLD
RATE PER
UNIT (in
Rs.)
TOTAL SALE
(in Rs.)

SALE LOG
DATE:
SL.
NO.
NAME OF THE CUSTOMER
PRODUCT
NAME
AMOUNT TOD* DI/TA^ PAID
*TIME OF DELIVERY
^DINE IN/TAKE AWAY
TOTAL: DI: TA: PAID: DUE:

RAW MATERIAL EVALUATION WORKSHEET
---------------------------------------------------------------------------------------------------------------------------------
Product Code: ________________ Source: ___________________________________
History: _________________________________________________________________
In Date: _________________ Check Date: ____________________________
Product Name: ________________________________________________________________
Scientific: ____________ Common: _____________ Market: __________________
Type/Form: __________________________________________________________________
Packaging: __________________________________________________________________
Labeling: Source: _____________________________________________________
Product Name: _____________________________________________________
Contents: ______________________________________________________
Ingredients: ______________________________________________________
Other: ______________________________________________________
Weight/ Volume: Unit: _____________________________________________________
Gross (w/package): _____________________________________________________
Net Fresh/Frozen: _____________________________________________________
Net Thawed: _____________________________________________________
Other: _____________________________________________________
Grade/Size: Unit: ______________________________________________________
Uniformity: ______________________________________________________
Specific Attributes: ______________________________________________________
Quality Attributes
Organoleptic Colour Odor Taste Texture
Fresh ( ) ( ) ( ) ( )
Frozen ( ) ( ) ( ) ( )
Cooked ( ) ( ) ( ) ( )
Damage:
Dehydration _____________________________________________________
Extraneous Material:
Bones ______________________________________________________
Parasites _______________________________________________________
Comments: __________________________________________________________________
__________________________________________________________________
Checked by: ______________________________________
Shipped to: ______________________________________ Date: _________________

WORK DETAILS OF FISH MARKETING GROUP
Marketing for processed fish and value added products:
DATE: TIME:
NAME OF THE PRODUCTS:
MANUFACTURED DATE AND TIME:
EXPIERY DATE:
SPECIFICATION OF THE PRODUCTS:
QUALITY AND ORGANOLEPTIC FACTORS AT THE TIME OF SELLING:
CHECKED FOR FILTH/METAL:
TYPE AND QUALITY OF PACKAGING MATERIAL:
SPECIFICATION OF PACKETS:
CHECKING FOR FINAL PACKETS:

PERSONNEL HYGIENE LOG
PERIOD CHECKS
DATE: ____________________ Checks are to be made once each
Period of the day. Indicate as
INSPECTED BY: ____________________ S= Satisfactory, or
N=Needs Improvement
APPROVED BY: ___________________
All “N’s” are highlighted and
brought to Supervisor’s
attention. Note corrective
action taken.
Period:
1.
2. 3. 4. 5. 6. 7. 8. 9. Remarks
Time of inspectiion:
Initials:
Hair Covered, beards, etc.
Jewelry Off, rings, watches,
bracelets,etc.
Hands Clean, no nail polish,
etc.
Sleeves Rolled Upto elbow or
covered
No Food In Area, gum, coffee,
snacks, etc.
No Unauthorized Peersonnel in
Area
Notes: Corrective Action
Taken:
Supervisor’s Initials:

RECEIVING COPY OF GROCERY PARTICULARS
(From Purchasing Group to Processing Group)
Sl no. Particulars Amount
1. Potato
2. Garlic
3. Ginger
4. Cabbage
5. Cucumber
6. Carrot
7. Green chilli
8. Lemon
9. Green coriander
10. Oil
11. Sauce
12. Kasundi
13. Egg/bason/arraroot
14. Wheatflour
15. Bread crumbs
16. Vinegar
17. Garam masala
18. Chicken masala
19. Coriander powder
20. Soup powder
21. Chilli powder
22. Utensils
23. Onion stick
24. Tomato
25. Salt
26. Burger bread
27. Tooth pick
28. Kerosene oil
29. Pepper powder
30. Mayonnaise
31. Onion
32. Miscellaneous
Signature Signature
(Purchasing Group)(Processing Group)

HACCP PLANT SANITATION COMPLIANCE CHECK LIST
 PREMISES Minor Major Ser Crit
1. Litter, waste, or improperly X
stored equipment.
--------------------------------------------------------------------------------------------------------
2. Excessively dusty roads, parking lots. X
---------------------------------------------------------------------------------------------------------
3. Inadequate drainage. X
---------------------------------------------------------------------------------------------------------
4. Premises not protected from pests, dirt, etc. X
---------------------------------------------------------------------------------------------------------
 BUILDING CONSTRUCTION Minor Major Ser Crit
5. Design, materials or consruction X
prevent sanitation.
-------------------------------------------------------------------------------------------------------
6. Ceilings over product not free of
peeling paint. X
-------------------------------------------------------------------------------------------------------
7. Exterior openings, where practical,
not equipped with screens, etc, X
to prevent entrance of pests, etc.
-------------------------------------------------------------------------------------------------------
8. Insect and rodent control not
effective in those areas where X
screening of openings is impractical.
------------------------------------------------------------------------------------------------------
9. Air Curtains and Screen doors, if
installed, not effective. X
-------------------------------------------------------------------------------------------------------
10. Processing area opens directly without
barriers into living quarters, garage, X
or heavy maintenance shop.
------------------------------------------------------------------------------------------------------
11. Separation between edible and inedible
products are inadequate. X
-------------------------------------------------------------------------------------------------------
Minor = Minor Defect; Major = Major Defect;
Ser =Serious Defect; Crit =Critical Defect.

 LIGHTING Minor Major Ser Crit
12. Lighting is insuffient. X
------------------------------------
13. Lights not safety type and unshielded X
--------------------------------------------------------------------------------------------------------------------
VENTILATION Minor Major Ser Crit
14. Accumulation of condensates in X
processing or storage areas.
---------------------------------------------------------------------------------------------------------------------
15. Mold is present in processing or X
Storage area; or objectionable odors.
----------------------------------------------------------------------------------------------------------------------
16. Contaminants, i.e., gas, oil, X
unapproved additives are in
processing area.
----------------------------------------------------------------------------------------------------------------------
 WATER SUPPLY Minor Major Ser Crit
17. a. Inadequate supply of cold or hot water X
b. Water not accessible. X
----------------------------------------------------------------------------------------------------------------------
18. Water subject to contamination. X
----------------------------------------------------------------------------------------------------------------------
19. Water not potable or not approved by
appropriate authorities for food
processing. X
20. Seawater not chlorinated adequately,
or not used as specified. X
 ICE Minor Major Ser Crit
21. Not made from water meeting the X
requirement of 18, 19, or 20.
----------------------------------------------------------------------------------------------------------------------
22. Not manufactured, handled or used in a
sanitary manner. X
----------------------------------------------------------------------------------------------------------------------
23. Transferred and used on other and
products. X
----------------------------------------------------------------------------------------------------------------------

DISPOSAL OF WASTES Minor Major Ser Crit
24. Liquid waste not disposed of in a
sanitary mannner. X
----------------------------------------------------------------------------------------------------------------------
25. Dry wastes not collected in suitable
containers conveniently located
throughout the plant. X
----------------------------------------------------------------------------------------------------------------------
26. Product wastes not collected or
disposed of in a sanitary manner
(includes shrimp recovery machines). X
----------------------------------------------------------------------------------------------------------------------
27. All waste not collected and disposed
of at frequent intervals; and/or not
in a sanitary manner. X
----------------------------------------------------------------------------------------------------------------------
RESTROOM ACCOMMODATIONS Minor Major Ser Crit
28. Absence of functional washing
facilities, tissue, soap, hot water,
hand drying facilities, or X
signs directing employees to wash
hands.
--------------------------------------------------------------------------------------------------------------------
29. Insufficient number of toilets as
defined by USDA requirements. X
----------------------------------------------------------------------------------------------------------------------
CONSTRUCTION & REPAIR OF EQUIPMENT, CONTAINERS AND UTENSILS
Minor Major Ser Crit
30. Product contact surfaces of all
equipment, containers, and utensuks X
not constructed from suitable, impervious,
non-toxic corrosion resistant material.
----------------------------------------------------------------------------------------------------------------------
31. Design, construction, or location of
equipment, containers, and utensils
is such that it does not provide protection X
from contaminants and can not be readily
cleaned not effectively sanitized.
----------------------------------------------------------------------------------------------------------------------
32. Equipment, containers, or utensils X
not in good repair.
----------------------------------------------------------------------------------------------------------------------
33. No demonstrated monitoring program to remove
used or abused containers, utensils, and equipment. X
----------------------------------------------------------------------------------------------------------------------
Minor Major Ser Crit

34. Eqipment, utensils and containers not X
cleaned properly before use.
----------------------------------------------------------------------------------------------------------------------
35. Cleaning methods do not preclude X
product contamination.
----------------------------------------------------------------------------------------------------------------------
36. Rooms and areas used for receiving,
processing, and storing raw materials X
and finished product not maintained in
a clean and sanitary manner.
----------------------------------------------------------------------------------------------------------------------
SANITATION CONTROLS Minor Major Ser Crit
37. Absence of effective in-plant X
sanitation programme.
----------------------------------------------------------------------------------------------------------------------
38. Sanitation control of finished product
not sufficient to protect the product from X
contamination.
----------------------------------------------------------------------------------------------------------------------
39. Absence of visible hand washing and/or X
hand dipping stations.
----------------------------------------------------------------------------------------------------------------------
INSECTS, BIRDS, ANIMALS Minor Major Ser Crit
40. Birds and animals not excluded from X
the plant.
----------------------------------------------------------------------------------------------------------------------
41. Insect & rodent control measures not X
effective.
----------------------------------------------------------------------------------------------------------------------
CHEMICALS Minor Major Ser Crit
42. Insecticides or rodenticides not safe X
for use as prescribed by EPA or USDA.
----------------------------------------------------------------------------------------------------------------------
43. Chemicals not employed by approved
methods of handled and stored in an unsafe X
manner.
----------------------------------------------------------------------------------------------------------------------
44. Chemicals, toxins, sanitizers, food additives X
not properly labeled or stored.
----------------------------------------------------------------------------------------------------------------------
45. Unapproved chemicals and sanitizers used. X
----------------------------------------------------------------------------------------------------------------------

Fish Processing Technology
Hands-on-Training
(Group Members for 06/02/2019 to 08/03/2019)
Sl. No. Groups Name Roll. No Mobile No.
1. Supervisors
SANDIPAN DAS F/2015/28 8240362295
SUBHRASHANKHA GANGULY F/2015/38 8240372760
2. House Keeping
NILADRI SINHA RAY F/2015/21 7548030801
SOHINI HALDER F/2015/36 9051432434
SUJATA MANDAL F/2015/40 8001458579
3. Quality Control
JULEKHA PARVIN F/2015/15 8906053037
LABONI MONDAL F/2015/17 9563848911
SAYANI HORE F/2015/29 9831687949
4. Purchasing
AYAN BISWAS F/2015/07 8240831124
RAJESH MANDAL F/2015/24 9564429096
SHIRSAK MONDAL F/2015/31 8240363738
5. Marketing
SHOUVIK SAHA F/2015/32 8240368154
SOUMYA SARDAR F/2015/37 7003723598
SUCHISMITA JANA F/2015/39 9002832981
6. Processing All …………….. ……………………

Hands-on-Training
1. Supervisors
SAYANI HORE F/2015/29 9831687949
2. House Keeping
RAJESH MANDAL F/2015/24 9564429096
LABONI MONDAL F/2015/17 9563848911
3. Quality Control
AYAN BISWAS F/2015/07 8240831124
SUBHRA SHANKHA GANGULY F/2015/38 8240372760
SUJATA MANDAL F/2015/40 8001458579
4. Purchasing
SOUMYA SARDAR F/2015/37 7003723598
SHOUVIK SAHA F/2015/32 8240368154
5. Marketing
SOHINI HALDER F/2015/36 9051432434
SANDIPAN DAS F/2015/28 8240362295
6. Processing All …………….. ……………………

Hands-on-Training
1. Supervisors
SOUMYA SARDAR F/2015/37 7003723598
2. House Keeping
SAYANI HORE F/2015/29 9831687949
SANDIPAN DAS F/2015/28 8240362295
3. Quality Control
SOHINI HALDER F/2015/36 9051432434
SUBHRA SHANKHAGANGULY F/2015/38 8240372760
4. Purchasing
SHOUVIK SAHA F/2015/32 8240368154
SUJATA MANDAL F/2015/40 8001458579
5. Marketing
RAJESH MANDAL F/2015/24 9564429096
AYAN BISWAS F/2015/07 8240831124
LABONI MONDAL F/2015/17 9563848911
6. Processing All …………….. ……………………

Hands-on-Training
1. Supervisors
SHOUVIK SAHA F/2015/32 8240368154
LABONI MONDAL F/2015/17 9563848911
2. House Keeping
SOHINI HALDER F/2015/36 9051432434
SOUMYA SARDAR F/2015/37 7003723598
3. Quality Control
RAJESH MANDAL F/2015/24 9564429096
4. Purchasing
AYAN BISWAS F/2015/07 8240831124
SANDIPAN DAS F/2015/28 8240362295
SUJATA MANDAL F/2015/40 8001458579
5. Marketing
SAYANI HORE F/2015/29 9831687949
SUBHRA SHANKHA GANGULY F/2015/38 8240372760
6. Processing All …………….. ……………………

HACCP PLAN FOR SHRIMP PICKLE
PREPARATION
CCP1…………..
Raw materials collection:
Collected from market
 Check the organoleptic factor(colour, texture,
odour etc.)
 Check foreign materials like filth
 Check weight
 Include checklist of purchase group
CCP2……………
Bringing the prawn
 Use ice made of 5-10 ppm chlorinated water
CCP3………………
After bringing in the
processing plant
 Check weight
 Check shape
 Check temperature
CCP4………………
Wash the shrimp thoroughly
 Use 5-10 ppm chlorinated water
CCP5………………
Check weight
 Store in deep freeze

CCP6……………..
Washed shrimp
CCP7…………….
Peel out the shrimp
CCP8………………
Wash the shrimp
CCP9………………
Fry the peeled shrimps at 140-
160 degree C for 5 min to light
pink colour and keep it seperate
CCP10……………..
Add cumin seed,garlic ginger
paste,salt,sugar,cumin powder,coriander
powder,mustard powder,chili paste ect.
 Check quality and expiry dates

CCP11………………
Mix the fried shrimps with it and fry for 10 min at 1800
C.
 Check quality
and temperature
CCP12…………….
Add vinegar and sodium
benzoate
 Check quality
CCP13……………
Packing
 Check organoleptic character and size grade

HACCP PLAN FOR FISH PICKLE PREPARATION
CCP1…………..
 Check the organoleptic factor(colour,
texture, odour etc.)
 Check weight
CCP2……………
Bringing the fish
CCP3………………
processing plant
 Check weight
 Check shape
CCP4………………
Wash the fish fillets
thoroughly
CCP5………………
Cut the large fillets into
small pieces
 Clean the cutting and processing instruments that
are to be used.
 Check the quality of the meat of the fish fillets.

CCP6……………..
Wash the small fish pieces
and marinate using salt and
turmeric
 Use 5-10 ppm chlorinated water for washing
 Check the quality and quatity of salt and
termeric used while marinating.
 Keep for 30 to 45 mins and check the texture
of the marinated fish.
CCP7…………….
Fry the peeled shrimps at 140-160
degree C for 5 min to light pink
colour and keep it seperate
 Check the texture of the fish
after frying
CCP8……………..
Add cumin seed,garlic ginger
paste,salt,sugar,cumin powder,coriander
powder,mustard powder,chili paste ect.
 Check quality and expiry dates
CCP9……………..
Mix the fried fishes with it and cook for
25 min at 180 degree C
 Check quality and temperature.

FISH PICKLE
CCP10…………….
Add vinegar and sodium
benzoate
 Check quality and quantity.
CCP13……………
Coolind and packing
and weight of packets .

HACCP PLAN FOR FISH BALL PREPARATION
CCP1…………..
Collected from market.
odour etc.)
 Check foreign materials like filth and mud and
dirt particles.
 Check weight of whole fish and fish fillets.
CCP2……………
Bringing the fish.
CCP3………………
Bring the fish to the
processing plant.
 Check weight of fish and fillets.
 Check temperature.
CCP4………………
Wash the fillets thoroughly.
CCP5………………
Mince the fillets using the
Salient Cutter Machine.
 Check whether the instrument to be used is
clean or not. If not clean, clean using 20-30
ppm chlorine water.
 Check whether the cutting tray and
container for keeping the minced fish in
clean or not. Otherwise clean with with
20ppm chlorine water.

CCP6……………..
Boil the potatoes for the
batter.
 Check whether the potatoes and washed
properly and there are no rotten parts within
the potatoes.
CCP7…………….
Peel the potatoes and smash
 Check whether the tray is clean or not. If not
clean , clean using 20-30 ppm chlorine water.
 Check whether the potatoes are boiled
properly or not. If not, then boil again and
check for rotten parts. Remove the rotten
parts.
CCP8………………
Fry the minced fish with
all ingredients and
masala.
 Check whether the kadai and other utensils to
be used is clean or not. I not clean, clean using
20-30 ppm chlorine water.
 Check the weight of all the ingredients to be
used while cooking.
 Follow the cooking procedure and add all the
ingredients in proper measured quantities.
 Check the texture of the minced fish to prevent
toughness of meat.
CCP9……………..
Make the egg batter and
bread crumbs ready.
 Check whether the eggs are alright or not and
remove rotten ones.
 Mix the cornflour powder thoroughly to
remove lumps.

FISH BALL
CCP10………
Mix the sauted fish with the boiled potatoes to make a
tight dough. Make a medium sized rectangular pieces
and mix them in egg batter and in bread crumbs.
 Check for filth and
other particles like
hair
CCP11…………….
Fry in deep oil under
controlled condition.
 Check that after releasing in hot oil, the
crumbles do not break apart.
 After cooking check to ensure that the taste
remains good and palatable.

HACCP PLAN FOR FISH CUTLET PREPARATION
CCP1…………..
Collected from market.
odour etc.)
 Check foreign materials like filth and mud and
dirt particles.
 Check weight of whole fish and fish fillets.
CCP2……………
Bringing the fish.
CCP3………………
Bring the fish to the
processing plant.
 Check weight of fish and fillets.
 Check temperature.
CCP4………………
Wash the fillets thoroughly.
CCP5………………
Salient Cutter Machine.
 Check whether the instrument to be used is
clean or not. If not clean, clean using 20-30
ppm chlorine water.
 Check whether the cutting tray and
container for keeping the minced fish in
clean or not. Otherwise clean with with
20ppm chlorine water.

FISH CUTLET
CCP10………
Mix the sauted fish with the boiled potatoes to make a
tight dough. Make a medium sized rectangular pieces
and mix them in egg batter and in bread crumbs.
 Check for filth and
other particles like
hair
CCP11…………….
Fry in deep oil under
controlled condition.
 Check that after releasing in hot oil, the
crumbles do not break apart.
 After cooking check to ensure that the taste
remains good and palatable.

HACCP PLAN FOR FISH FINGR PREPARATION
CCP 1:
Raw material collected from
Market
Check the organoleptic factors (colour, odour,
texture, etc.)
Check foreign particles like filth and mud and dirt
particles.
Check wt. of whole fish and fish fillets.
CCP 2:
Bringing the fish
Use ice water made of 5 – 10 ppm chlorinated
water.
CCP 3 :
Bringing the fish to the processing plant
 Check temperature and wt. of the fish
and fillets.
CCP 4:
Wash the fillets thoroughly
Use 5 – 10 ppm chlorinated water.
CCP 5:
Mince the fillets using the salient
cutter machine.
Check whether the instrument to br used is clean or
not. If not clean, clean using 20-30 ppm chlorinated
water.
Check whether the cutting tray and container for
keeping the minced fish is clean or not. Otherwise
clean with 20 ppm chlorinated water.
CCP 6:
Boil the potatoes for the batter.
Check whether the potatoes are washed
properly and there are no rotten parts within
the potatoes.
CCP 7:
Peel the potatoes and smash
Check whether the tray is clean or not. If not clean,
clean using 20-30 ppm chlorinated water.
Check whether the potatoes are boiled properly or not. If
not, then boil again and check for rotten parts. Remove the
rotten parts.

FISH FINGER
CCP 8:
Fry the minced fish with all
the ingredients.
Check whether the kadai and other utensils to be used is
clean or not. If not clean, clean using 20-30 ppm
chlorinated water.
check the wt. of all the ingredients to be used while
coking.
Follow the cooking procedure and add all the ingredients
in proper measured quantities.
Check the texture of the minced fish to prevent toughness
of the meat.
CCP 9:
Make the egg batter and bread
crumbles ready.
Check whether the eggs are alright or not. Remove
the rotten eggs.
Mix the corn flour powder thoroughly to remove
lumps.
CCP 10:
Mix the sauted fish with the boiled potatoes to make
a tight dough. Make medium sized rod like pieces
and mix them in egg batter and in bread crumbles.
Check for filth and other
particles like hair.
CCP 11:
Fry in deep oil under controlled
condition.
Check that after realizing in oil,
the crumbles do not break apart.
 After the cooking, check to
ensure that the taste remains good
and palatable.

HACCP PLAN FOR FISH SAMOSA PREPARATION
CCP 1:
Raw material collected from
market.
Check the organoleptic factors(colour, odour, texture, etc.)
Check foreign particles like filth and mud and dirt particles.
Check wt. of the whole fish and fish fillets.
CCP 2:
Bringing the fish.
Use ice water made of 5-10 ppm chlorinated water
CCP 3:
Bring the fish to the processing plant
check temperature and wt. of the fish and fillets.
CCP 4:
Wash the fillets thoroughly. Use 5-10 ppm chlorinated water
CCP 5:
Salient Cutter machine.
Check whether the instruments to be used are clean or not. If not
clean, clean using 20-3- ppm chlorinated water.
Check whether the cutting tray and container for keeping the minced
fish is clean or not. Otherwise clean with 20 ppm chlorinated water.
CCP 6:
Boil the potatoes for the
batter.
Check whether the potatoes and washed properly and there are no
rotten parts within the potatoes.
CCP 7:
Peel the potatoes and
smash.
check whether the tray is clean or note. If not clean, clean using 20-30
ppm chlorinated water.
Check whether the potatoes are boiled properly or not. If not then boil
again and check for rotten parts. Remove the rotten pars.

FISH SAMOSA
CCP 8:
Fry the minced fish
with all ingredients
and masala.
Check whether the kadai and other utensils to be used is clean or not. If
not clean using 20-30 ppm chlorinated water.
Check the wt. of all the ingredients to be used while cooking.
Follow the cooking procedure and add all the ingredients in proper
measured quantities.
Check the texture of the minced fish to prevent toughness of the meat.
CCP 9:
Mix the flour (maida) with oil and
water to make a dough.
Make circular pieces and cut from
middle to make the beginning
shape for samosas.
Check whether the plate to be used is clean or not. If
not clean, clean using 20-30 ppm chlorinated water.
Maintain hygienic habits while making samosas.
CCP 10:
Make the samosas ready by giving the
filler inside and seal from outside.
Maintain hygienic habits while making samosas.
CCP 11:
Release the samosas in ongoing
heated oil and cook till the samosas
turns brown and is fully cooked.
Check for filth and other particles like hair.
Check the temperature of the oil. It must be preheated
condition; otherwise the samosas would burn and remain
undercooked.
check whether the samosas does not burn while cooking.
It must be consumer palatable.

HACCP PLAN FOR FISH MOMO PREPARATION
CCP 1
Raw material collected
from market.
 Check the organoleptic factors(color,odor,texture etc.)
 Check foreign materials like filth
 Check weight
 Include check list of purchase group
CCP 2
Bringing the fish
 Use ice made of 5-10 ppm chlorinated water
CCP 3
Bringing in the processing
plant
 Check temperature and weight of fish.
CCP 4
Wash the fish fillets thoroughly  Use 5-10ppm chlorinated water.
CCP 5
Mince the large fillets into
small pieces by using salient
cutter
 Clean the cutting and processing instruments that are
to be used.
 Check the quality of the meat of the fish fillets.
CCP-6
Mix the minced fish with finely
chopped onions , ginger and a
pinch of monosodium
glutamate(MSG) also add
chopped coriander leaves and
other required spices for taste
 Check for any filth materials while mixing the
ingredients.
 Check the quantity and quality of salt and
turmeric and other spices used.

FISH MOMO
CCP 7
Make dough of flour with oil
slightly warm water , salt and
keep aside for 30 mins.
 Check the quality of the flour used and also the
quantities of flour, oil, water. Also check for other filth
materials like hairs, dust particles etc.
CCP 8
Make small balls of dough from the
bigger one and make cup like structure
for the filler .Afterwards seal the sides
by making wavy-like structure
 Check for filth materials.
CCP 9
Cook the momos under steam
using a momo maker.
 Check temperature of water.
 Check time of cooking
 Check for any leakage while cooking.
CCP 10
Serve the momos with
sauce when hot
 Check the quality of cooking of the filler inside the
momos.

HACCP PLAN FOR PRAWN CHOWMEIN
PREPARATION
CCP1…………..
 Check the organoleptic factor(colour,
texture, odour etc.)
 Check weight
CCP2……………
Bringing the prawn
CCP3………………
processing plant
 Check weight
 Check shape
CCP4………………
Wash the prawn thoroughly
CCP5………………
Check weight
 Store in deep freeze

CCP6……………..
Dress the shrimp
 Utensils are sanitized with 50-100 ppm
chlorinated water
CCP7…………….
Wash the shrimp
 5-10 ppm chlorinated water
CCP8………………
Fry in 160-180 c for 4-5 min
CCP9………………
Boiling the noodles at 80-
90 c for 20-30 min
 Check quality and expiry date
 Cleaned with 50 ppm chlorinated water
CCP10……………..
Cool it and separate it in
an utensils
 Check quality
 Utensils are sanitized with 50-100 ppm
chlorinated water
CCP11………………
Salt, sugar, spices, chilli powder, vinegar, ginger & garlic paste,
fried capsicum, carrot, peas, onion are mixed with boiled noodles
 Check
quality

PRAWN CHOWMEIN
CCP12…………….
Fry the noodles along with all
spices at 160 c for 15-20 min
CCP13……………
Add the fried prawn to the
fried noodles
 Check quality and texture
CCP14…………..
Packing

HACCP PLAN FOR FISH BURGER PREPARATON
CCP 1……
Raw material collected
from market.
 Check the organoleptic factors (colour, odour, texture etc.)
 Check weight
CCP 2…….
Bringing the fish
 Use ice made of 5-10 ppm chlorinated water
CCP 3……
Bringing in the processing
plant
 Check temperature and of fish.
 Check shape and weight of fish
CCP 4……..
Wash the fish thoroughly
 Use 5-10ppm chlorinated water.
CCP 5…….
Check weight
 Store in deep freeze.
 Check temperature.
CCP 6……..
Dress the fish
 Utensils are sanitized with 50-100 ppm chlorinated
water.
.
CCP 7……..
Wash the fish
 5-10 ppm chlorinated water

CCP 8…….
Filleting
 Utensils are sanitized with 50-100 ppm chlorinated water.
CCP 9………
Mincing the meat by salient cutter
 Cleaned with 50 ppm chlorinated water.
CCP 10………
Boiled and peeled the potatoes are transformed into fine paste
and mixed with minced meat
 Check quality
CCP 11………
Salt, chili powder, garlic paste, fried onion are added into it
 Check the quality.
CCP 12…….
Adding chili powder, salt, spices into batter
 Check quality and
texture
CCP 13………
Dip in the batter (after giving the shape)
 Check quality.
CCP 14……..
Then cover it with bread crumb
 Check the expiry date and quality of the
bread crumb

FISH BURGER
CCP14……
Fry in 1600
C for 4-5 min
f
 Check temperature
CCP15……
Packing
 Check organoleptic character and
size grade

HACCP PLAN FOR FISH kochuri PREPARATON
CCP1……
Raw material collection
(Collected from market)
 Check the organoleptic factors
(colour, odour, texture etc.)
 Check weight
CCP 2…….
Bringing the fish
 Use ice made of 5-10 ppm
chlorinated water
CCP 3……
After bringing in the processing
plant
 Check weight
 Check shape
CCP 4……..
Wash the fish thoroughly
 Use 5-10ppm chlorinated water.
CCP 5…….
Check weight
 Store in deep freeze.
 Check temperature.
CCP 7……..
Dress the fish
 Utensils are sanitized with 50-
100 ppm chlorinated water.
CCP 7……..
Wash the fish

CCP 8……..
Wash the fish
CCP 9…….
Filleting
 Utensils are sanitized with 50-100
ppm chlorinated water.
CCP 10…….
Boiling the fish at 80-900
C for 20-30
min
 Cleaned with 50 ppm chlorinated
water
CCP 11…….
Cool it and separate it out all the boned out of it
Check quality
CCP 12…….
Salt, sugar, spices, chili powder, ginger & garlic paste,
fried onion are mixed with minced meat
Check quality
CCP 13…….
Prepare dough of wheat flour, water & oil
 Check quality and
expired date

CCP 14…….
Make small balls of dough & give a bowl shape to it
 Check quality, texture
and weight.
CCP 15…….
Put the mixture prepared before & cover & give
the shape of kachuri
 Check quality &
texture

FISH KACHURI
CCP 16…….
Fry in 160-1800
C for 4-5 min
CCP 17…….
Packing
 Check organoleptic character and
size grade

Design & layout of the plant & cold storage

Processing Plant Posses the Following Instruments Which are Successfully
Used for the
‘Hands on Training Programme’
1. The Deep Freeze:
The deep freezer is mainly used for preserved or stored the raw or processed fish to
avoid spoilage. It mainly maintains the temperature between -25 to -30 .
2. The Display Freezer:
The display freezer is used for dual purpose. One is to preserve the fish products and
another is to show the products to the consumer.

3. Deboner:
It is used to separate skin, scales & bones from the fish meat.
4. Plate Freezer:
Plate freezers are used to freeze fish fillets & shrimps. The food is firmly pressed
between metal plates that are cooled to subfreezing temperatures by internally circulating
refrigerants. It maintains the temperature between -35 to -40 .

5. Vacuum Packaging Machine:
Vacuum packing is a method of packaging that removes air from the
package prior to sealing. This method involves (manually or automatically) placing items in
a plastic film package, removing air from inside, and sealing the package.
6. Flake Ice Maker:
It is used for making irregular soft ice particle efficiently used for fish preservation.

7. Microwave Oven:
It is used to heat the food by bombarding it with electromagnetic radiation in the microwave
spectrum causing polarized molecules in the food to rotate and build up thermal energy in a
process known as dielectric heating.
8. Hydraulic Screw Press:
It is used for squeezing the fish meat to reduce water content.

9. Heat Sealer:
A heat sealer is a machine used to seal products, packaging, & other thermoplastic
materials using heat.
10. Sausage Machine:
It is used for putting the sausage ingredients in the synthetic casing.

11. Silent Cutter:
It is used for homogenous mixing of several product ingredients.
12. Electric Weight Balance:
It is used for accurate measurement of the ingredients & fish weight.

ACKNOWLEDGEMENT
We are grateful and thankful to our Dean (F.F.Sc) Prof. B.K. Das;
HOD, Dr. Supratim Chowdhury. Training In-Charge Dr. Supratim
Chowdhury, Dept. of Fish Processing Technology and Training Co-
Ordinator, Mr. Prasanta Murmu and Prof. K.C. Dora for their kind
inspiration and teaching have made our B.F.Sc 4th year, Hands-
On-Training programme a grand success.
We are thankful to all our staffs of Department of Fish Processing
Technology especially Partha Barua and Jhantu Chakraborty for
extending their helping hand in our programme. We are also
thankful to our senior especially Sushant Karki, Ph.D. scholar for his
helping hand in our programme. We are also thankful to all who
associated with our training programme in any way or the other.

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