ABC SEAFOOD IMPORT - EXPORT & PROCESSING JOINT STOCK COMPANY

ABC SEAFOOD IMPORT - EXPORT & PROCESSING JOINT STOCK COMPANY
FOREWORD
−
here are many different systems of quality management applied in industrial
production in the world nowadays. They are, namely, GMP, HACCP, ISO 9000
and TQM. Every system has its own distinctive features and approaches. Seafood
producers in the country as well as our ABC Company often face these questions: Which
quality management system should be chosen for our business? Which of those systems is
suitable for the quality of our product in our specific economic conditions? Which of them
can really suit us to meet customers’ demand for qualified, hygienic and wholesome
products and hence win their acceptance and credence ?
T
Food in general and food produced from aquatic fauna in particular have this same
characteristic: They spoil soon. And they will spoil easily. If some technical steps during the
processing course fail to be properly monitored, the product would turn out to be harmful to
customers, and the manufacturer may have a chance to witness the demise and their
reputation as well. Therefore, quality management in food processing is a decisive matter
and must be strictly realized from the first step of material collecting to the finished
products to ensure their best quality.

Customers are now demanding quality instead of quantity of products. As for
foodstuff, quality is crucial not only to determine whether a product could find its feet in the
market but also to expose the responsibility of a conscientious producer to the society.
Anyway, to solve the quality problem, it demands much effort in renewing the way of
our economic thinking as well as in improving mechanism of our management. In addition,
investment in modern equipment and instruments for production should be further enforced.
Since having acquired necessary conditions, our ABC Company has drastically applied
the GMP system in our production activities. The approaches have brought us remarkable
initial results.
However, we wish to go further in making our products better and more competitive.
We have decided to seek helps from The Ministry of Fisheries. The Ministry then helped us,

and other businesspersons who had registered to export their products to EU & USA
markets, to put the HACCP into effect in our processing activities.
In this document, we are building a technological process for producing FROZEN IQF
COOKED SHRIMP PRODUCTS – PDTO, PD.
ABC.

HACCP-2009
1
ABC SEAFOOD IMPORT - EXPORT & PROCESSING JOINT STOCK COMPANY
ABC COMPANY THE SOCIALIST REPUBLIC OF VIETNAM
***** Independence - Freedom -Happiness
*****
Ref N
O
:07/QDCTY/2009 ABC, Jan 01
st
, 2009
DECISION OF DIRECTOR OF ABC
( MODIFICATION ON TEAM OF HACCP BASED PROGRAM FOR QUALITY
MANAGEMENT FOR FROZEN IQFCOOKED SHRIMPS PRODUCTS – PDTO, PD)
- In reference to Decision No: 105/QD/UB dated on 28th September, 1992 issued by
Minh Hai Province People's Committee on the establishment of the company.
- Based on the business license No: dated on 09th October, 1992 and ratified
by Minh Hai Province economic Arbitrator.
- Based on Decision No: 02/QDCTY.97 dated on 30th November, 1997 issued by
Director of Company.
- According to the directions of the Ministry of Fisheries & NAFIQAVED for all
enterprises in need of exporting to seafood to U.S.A & EU markets.
- Considering the proposals of QC Chief.
DECIDES

Articles 1: Modification on the Team of HACCP-based program for quality
management for Frozen IQF Cooked shimps products – PDTO, PD.
Article 2: All concerned divisions and the members in the HACCP Team have
responsibilities for developing and implementing the regulations as mentioned in
"responsibilities, functions, duties and rights of HACCP Team".
Article 3: All concerned divisions and the members as mentioned in the list must
carry out this decision.
This decision is validated from the signing date.
ABC Co.
C/c:
- Boarding Directors
- General professional Division
- HACCP Team
- All production groups
- Kept by Administrative Dept., HACCP records
ABC COMPANY THE SOCIALIST REPUBLIC OF VIETNAM
***** Independence - Freedom -Happiness

HACCP-2009
2
ABC SEAFOOD IMPORT - EXPORT & PROCESSING JOINT STOCK COMPANY
*****
Ref N
O
:08/ QDCTY/2009 ABC, Jan 01
st
, 2009
DECISION OF DIRECTOR OF ABC
( PROMULGATION ON HACCP BASED PROGRAM FOR QUALITY MANAGEMENT
FOR FROZEN IQF COOKED SHRIMPS PRODUCTS – PDTO, PD)

- In reference to Decision No: 105/QD/UB dated on 28th September, 1992 issued
by Minh Hai Province People's Committee on the establishment of the company.
- Based on the business license No: dated on 09th October, 1992 and ratified
by Province Minh Hai economic Arbitrator.
- Based on Decision No: 02/QDCTY.97 dated on 30th November, 1997 issued by
Director of Company.
- According to the directions of the Ministry of Fisheries & NAFIQAVED for all
enterprises in need of exporting to seafood to U.S.A & EU markets.
- Considering the proposals of QC Chief.
DECIDES
Article 1: This decision is promulgated together with HACCP-based program for
quality management for Frozen IQF Cooked shrimps products - PDTO, PD.
Article 2: The HACCP team is responsible for developing and implementing
production reality on approved program.
Article 3: The HACCP team should hold monthly meeting and record on writing
the implementation program, and give comments for modification.
Article 4: The HACCP team and concerned divisions have responsibilities for
implementing this decision.
This decision is validated from the signing date.
DIRECTOR OF ABC.
C/c:
- Boarding Directors
- General professional Division
- HACCP Team
- All production groups
- Kept by Administrative Dept., HACCP records

HACCP-2009
3
ABC SEAFOOD IMPORT - EXPORT & PROCESSING JOINT STOCK COMPANY

THE MEMBERS IN HACCP TEAM
N
O
MEMBERS Professional Levels Positions Responsibilities
1
TRAN MINH HOANG
(Chief)
Engineer of food processing - Vice - Director
- Production manager
- Selecting and developing HACCP plan
- Verifying the HACCP implementation plan
and submitting to Director for approval
- Co-ordination relative activities to support
HACCP team.
2
LY THE CUONG
(Member)
Engineer of food technology Staff of quality control
department
* Responsible for HACCP implementation
- Setting up and adjusting quality management
programs: HACCP, GMP, SSOP
- Training workers.
Responsible for implementation of quality
management program.
- Making operation plans for HACCP team
3 TRAN THANH BINH
(Member)
Intermediate Technician Chief of technical
department

Responsible for maintenance and upgrading
of processing conditions (equipment,
instrument and workshop)
4 NGUYEN THI MAI
(Member)
Bachelor of biochemistry Deputy chief of sales
department
Responsible for implementtation of sales.
5
THACH HOANG VU
(Member)
Bachelor of biochemistry Staff of quality control
department
- Responsible for taking samples for micro-
biological tests
- Making reports of micro-biological results to
Boarding Directors
6 TRAN THANH BANG
(Member)
Intermediate processing degree
of fishery
Staff of quality control
department
- Collecting reports to Director Boarding
- Responsible for controlling raw material
quality
7 PHAM THI RA
(Member)
Bachelor of administration
business

Deputy production
manager
Responsible generally for workshop
8 NGUYEN TRONG PHAN
(Member)
Engineer of food processing Chief of QC Quality control of product.

HACCP-2009
4
ABC SEAFOOD IMPORT - EXPORT & PROCESSING JOINT STOCK COMPANY
Cai doi vam Town – Phutan District – Camau Province – Vietnam.
TEL: 84 – 07803- 889050/1/2/3/4 FAX: 84-07803. 889067
E-mail:
ABC COMPANY THE SOCIALIST REPUBLIC OF VIETNAM
***** Independence - Freedom -Happiness
*****
RESPONSIBILITIES, FUNCTIONS, DUTIES AND
RIGHTS ASSIGNED TO HACCP TEAM
I/ - GENERAL RESPONSIBILITIES:
1. Director of Company: The Company Director is responsible for all company
activities, appoints HACCP Team's members, considers and approves the company
HACCP Plan, co-ordinates and manages all concerned activities which mutually help
HACCP Team, summits HACCP plan to the competent authority for their check and
confirmation.
2. Vice Director ( Production manager ) is in charge of detailed HACCP plan,
submits HACCP plan to the Director for his approval, receives all reports, and verified
all activities periodically or at random
3. The control department (QCs) takes in HACCP team, gives often comments,
updates information and modifies it if necessary, considers all comments, confirms the
truthfulness of the information, checks all quality program, and trains employees in

programs related to HACCP plan.
4. HACCP team consists of experts in many fields relating to production, such
as industry, biology, healthcare, instrument techniques, economics, construction…,
etc. HACCP team is responsible for establishing, updating, modifying all programs
relating to HACCP plan, training employees in programs relating to HACCP, and
submitting them to the Director for approval.
5. Employees are trained, of high-qualification, abided with the regulations at
their working places, and fulfil all tasks assigned by HACCP plan.
II. FUNCTIONS, DUTIES, AND RIGHTS OF HACCP TEAM:
1. Functions:
HACCP team is a part of the company quality control department, supervises
the overall product quality management based on HACCP plan, and is managed by the
quality control department and the Boarding Directors of company.
2. Duties:
- Satisfy all requirements of the Director, develop and implement HACCP plan.
- The implementation of HACCP plan should be considered by the quality
control department and approved by the Director.

HACCP - 2009
5
ABC SEAFOOD IMPORT - EXPORT & PROCESSING JOINT STOCK COMPANY
Cai doi vam Town – Phutan District – Camau Province – Vietnam.
TEL: 84 – 07803- 889050/1/2/3/4 FAX: 84-07803. 889067
E-mail:
- Gives comments on products quality management to the quality control
department and the company Director.
- Take part in activities to effectively implement the quality management based
on HACCP plan.
- Report personnel organisation and other concerned activities of HACCP
team to the quality control department and the Director periodically or at random,

according to their requirement.

3. Rights:
- Give comments on necessary problems relating to the effective
implementation of HACCP - based plan for quality management to the quality control
department and the Director.
- Require officers and employees abide with the HACCP team regulation
approved by the Director.
- Attend workshops, training courses under the direction of the company
Director.
- Give ideas to the company Director about the promotion, the dismissal, the
reward, and the punishment of the team's members.

DIRECTOR OF ABC.
C/c:
- Boarding Directors
- General professional Division
- HACCP Team
- All production groups
- Kept by Administrative Dept., HACCP records

HACCP - 2009
6
ABC SEAFOOD IMPORT - EXPORT & PROCESSING JOINT STOCK COMPANY
Cai doi vam Town – Phutan District – Camau Province – Vietnam.
TEL: 84 – 07803- 889050/1/2/3/4 FAX: 84-07803. 889067
E-mail:
LIST OF EQUIPMENT
N
o

Names and kinds Making countries Capacity Quant
ity
Year
of use
Technical
characteristi
cs
Notes
I
II
III
IV
V
Freezing Equipment
- IQF Conveyor belt
- Cooking and chilling
Conveyor belt
- Contact Freezer (1000
KGS)
- Contact Freezer (1500
KGS)
- Contact Freezer (500
KGS)
- Contact Freezer (500
KGS)
- Contact Freezer (800
KGS)
Equipment Use For
Storage of Products
- Cold Store

- Raw Material Store
- Pre-Freezing Store
Equipment use for
making ice
- Workshop 50T/day
- Workshop 30T/day
- Flake-ice Workshop
16 N/day
- Flake-ice Workshop
17 N/day
Electric Equipment
use for Production
- KONASUTA 340 KVA
- KONNASUTA 100
KVA
- CATERDILLIAR 400
KVA
- CATERDILLAR 500
KVA
- CUMINIS 340 KVA
- CUMINIS 1000 KVA
JAPAN
VIETNAM
HASEGAWA
(JAPAN)
MYCOM (JAPAN)
HASEGAWA
(JAPAN)
HASEGAWA
(JAPAN)

HASEGAWA
(JAPAN)
HASEGAWA
(JAPAN)
HASEGAWA
(JAPAN)
HASEGAWA
(JAPAN)
HASEGAWA
(JAPAN)
HASEGAWA
(JAPAN)
Denmark
JAPAN
JAPAN
JAPAN
U.S.A
U.S.A
U.S.A
U.S.A
400KGS/hour
700
KGS/hour
640
KGS/Batch
960
KGS/Batch
320
KGS/Batch
320

KGS/Batch
500
KGS/Batch
100
tones/Store
75
tones/Store
3 tones/Store
50 tones/
Day
30 tones/
Day
10 tones/
Day
10 tone/day
340 KVA
100 KVA
400 KVA
500 KVA
01
01
01
01
01
03
01
02
01
01
01

01
01
01
01
02
01
01
01
01
1
1
2
3
1
2
2001
2001
1988
1983
1988
1990
1997
1988
1988
1988
1997
1997
2001
1988
1990

Foreig
n
Foreig
n
Foreig
n
Foreig
n
2h50'
3h50'
2h50'
2h50'
2h50'
-18
o
C ÷
-25
o
C
-18
o
C ÷
-25
o
C
+5
o
C ÷ -5
o
C

HACCP - 2009
7
ABC SEAFOOD IMPORT - EXPORT & PROCESSING JOINT STOCK COMPANY
Cai doi vam Town – Phutan District – Camau Province – Vietnam.
TEL: 84 – 07803- 889050/1/2/3/4 FAX: 84-07803. 889067
E-mail:
VI
Facilities Use For
Water Supply
- ϕ 250
- ϕ 110
- ϕ 90
- Hydraulic pump
- Water treating Chlorine
pump
- 569 KVA transformer
Production
upportingEquipm
ent
- Washing machine
- Cord twister
- Metal machine
JAPAN
JAPAN
JAPAN
JAPAN
JAPAN
JAPAN

JAPAN
TAIWAN
JAPAN
340 KVA
1000 KVA
30 m
3
/h
30 m
3
/h
5 m
3
/h
50 m
3
/h
60 m
3
/h
15 tone/ day
3
1
02
1997-
2001
ORGANISATIONAL FLOW CHART

HACCP - 2009
8

ABC SEAFOOD IMPORT - EXPORT & PROCESSING JOINT STOCK COMPANY
Cai doi vam Town – Phutan District – Camau Province – Vietnam.
TEL: 84 – 07803- 889050/1/2/3/4 FAX: 84-07803. 889067
E-mail:
FOR QUALITY MANAGEMENT
PROCESS FLOW CHART
NAME OF PRODUCTS: FROZEN IQF COOKED SHRIMP PRODUCTS – PDTO, PD

HACCP - 2009
9
Director
Production Manager
Technical
Division
Quality Control
Division
Supply Division Production
Management
HACCP Team
Technology and
Product Outlook
Micro-biological
Test
Ice Flakes
Production
Water
Treatment
Ice Block
Production
Collecting

Spot
Raw Material
Receiving
Agent
Sanitary Team
Receiving
Team
Primary
Processing
Processing
Quick Freezing
Packing
Packaging
Material Store
Chemical Store
Material
Preserving Store
Product
Storage
ABC SEAFOOD IMPORT - EXPORT & PROCESSING JOINT STOCK COMPANY
Cai doi vam Town – Phutan District – Camau Province – Vietnam.
TEL: 84 – 07803- 889050/1/2/3/4 FAX: 84-07803. 889067
E-mail:
RAW MATERIAL RECEIVING
CCP1: -Antibiotic.

1
st
WASH


RAW MATERIAL KEPT REFRIGERATED

PROCESSING (PDTO, PD)

2
ND
WASH

SIZING AND GRADING

3
RD
WASH

SOAKING IN SOLUTION OF
PHOSPHATE & SALT

4
TH
WASH

CHECK FOREIGN MATTER

TRAY LAYING

STEAMING
CCP2: Temperature of cooking

COOLING & CHILLING


FREEZING

WEIGHING

GLAZING

RE-FREEZING

PAKING

METAL DETECTING
CCP3: Metal fragments

COLD STORAGE

SHIPPING
Date of verification : 01/01/2009
(Signature)

HACCP - 2009
10
ABC SEAFOOD IMPORT - EXPORT & PROCESSING JOINT STOCK COMPANY
Cai doi vam Town – Phutan District – Camau Province – Vietnam.
TEL: 84 – 07803- 889050/1/2/3/4 FAX: 84-07803. 889067
E-mail:
PRODUCT DESCRIPTION
❁❁❁

HACCP - 2009
11

ABC SEAFOOD IMPORT - EXPORT & PROCESSING JOINT STOCK COMPANY
Cai doi vam Town – Phutan District – Camau Province – Vietnam.
TEL: 84 – 07803- 889050/1/2/3/4 FAX: 84-07803. 889067
E-mail:
NAME OF PRODUCTS: FROZEN IQF COOKED SHRIMP PRODUCTS – PDTO, PD
Item Characteristics Description
1 2 3
1 Product name Frozen IQF Cooked shrimps products – PDTO, PD
2 Scientific name of raw
materials
P. Monodon
3 How is raw material
received
- Raw materials are kept in isolated containers with ice and
transported to company with duration of transport: 01 hour
- At the company: QCs will directly check and evaluate the quality of
raw materials, systems of storage, hygienic condition…

4 Harvesting areas - Raw material is harvested from harvests of Camau province.
5 Finished product
description
- Shrimps are seperated to first grade and second grade in different
items such as: PDTO/ IQF or semi - IQF (with vacuum bag or not).
- Bag: 2LBs x 10bags/master carton
6 Other ingredient(s) Salt and Phosphate blend (Preservative), its trade mark is Brifisol
512 new – Made in Germany.
7 Brief description of
finished-products
Raw material receiving -> 01
ST

Wash -> Raw material kept
refrigerated -> Processing (Deheading & Peeling – Tail On) -> 02
ND
Wash -> Sizing, grading -> 03
rd
wash -> Soaking -> 04
th
wash ->
Check Foreign Matter -> Tray laying -> Steaming ->Cooling, Chilling
->Freezing -> Weighing -> Glazing -> Re-freezing -> Packing ->
Metal Detecting ->Cold Storage -> Shipping.
8 Packaging types IQF: 2lbs per poly-bag – from 5 to 10 poly-bags in master carton.
Sealed bags with vaccum or without vaccum, and net weight or
gross weight depends on customer
,
s specification.
9 Storage condition
In the cold store, the finished products are stored with T
O
≤ - 20
O
C +
2
o
C
10 Systems of distribution
and storage
Transported by ship and truck with storage temperature

≤ -20

O
c +
2
o
C
11 Shell life 24 months from production date
12 Best before sale
13 Label requirements On the label the following information must be written such as
product name, size, net weight, production date, expiration date,
producer name, logo and address of producer.
14 Special conditions None
15 Intended use Ready-to-eat Products

HACCP - 2009
12
ABC SEAFOOD IMPORT - EXPORT & PROCESSING JOINT STOCK COMPANY
Cai doi vam Town – Phutan District – Camau Province – Vietnam.
TEL: 84 – 07803- 889050/1/2/3/4 FAX: 84-07803. 889067
E-mail:
16 Intended consumer General population
17 Applicable regulations Vietnamese standards or the customer
,
s standards or orther
importer
,
s requirements. However, it must not be lower than
Vietnamese standards.

Date of verification : 01/01/2009
(Signature)

Processing Flow Chart With Brief Description
❁❁❁
♦ PRODUCT NAME: FROZEN IQF COOKED SRHIMP PRODUCTS – PDTO, PD
Ingredient /
Processing
steps
Main specifications Brief description
- Fresh prawns, free of After being caught, fresh prawns are well

HACCP - 2009
13
ABC SEAFOOD IMPORT - EXPORT & PROCESSING JOINT STOCK COMPANY
Cai doi vam Town – Phutan District – Camau Province – Vietnam.
TEL: 84 – 07803- 889050/1/2/3/4 FAX: 84-07803. 889067
E-mail:
Raw Material
Receiving
oduor and strange
matter
- Storage T
O
< 4
O
C
preserved and transpoted to the factory by
specialized neans. QC quickly check the
agent
,
s purchase records, inspect
transportation means, preserving conditions

and such quality requirements as the
freshness, the ordour, and strange matters in
the material.
01
ST
Wash
Washing water T
O
< 5
O
C Prior to processing the raw materials must be
washed for removing all objectionable matters
in chlorine water (chlorine concentration: 50
ppm) .
Raw
Material Kept
Refrigerated
- The proportion of
prawn to ice: 1:1
- Temperature in
storage: 0-4
o
C.
- Time: < 1 hours
- Prawns are kept refrigerated in plastic can in
preserving room.
- The temperature inside is indicated on a
thermometer installed on the door.
Processing
(PDTO, PD)

- Time for removing
prawn heads shouldn
,
t
exceed one hour
- Temperature of prawn
bodies must be kept
under 4
o
C.
- To follow with each
size.
- Heads are removed from the prawns. The
process is quickly finished to prevent micro-
organisms from developing.
- This step will not be taken if prawns are to be
process whole.
- QCs observe the temperature with their hand
thermometer.
- Checking sizes and processing preliminarily:
Using scissors and knife to trim shrimp.
02
ND
Wash
- Washing water T
O
<
5
O
C.

- Mass: 1-2kg/basket.
- Water refreshed after
washing 300kgs.
- QCs observe the temperature of washing
water, action, and the frequency of water
refreshing
- Each shrimp basket is washed through 02
clean water times in 02 water basins.
Sizing/
Grading
- Classifying prawns in
sizes or types on
customers
,
taste or on
Vietnam quality
standard.
- Time: < 1 hour
- Temp: < 4
o
C.
- During the size classifying process, prawns
are always kept under ice to maintain the
required temperature.
- Classifyed prawns are quickly taken to the
next step.

HACCP - 2009
14
ABC SEAFOOD IMPORT - EXPORT & PROCESSING JOINT STOCK COMPANY

Cai doi vam Town – Phutan District – Camau Province – Vietnam.
TEL: 84 – 07803- 889050/1/2/3/4 FAX: 84-07803. 889067
E-mail:
03
rd
washed
- Washing 1-2kg /
basket each time.
- Temp: < 5
o
C.
- Washing continually in
3 basins.
- Water refreshed after
washing 200 kgs.
- Qcs ensure the quality of prawns in each
basket as well as the temperature and the
frequency of water refreshing required.
- Each shrimp basket is washed through 03
clean water times in 03 water basins.
Soaking by
STPP blend
& Salt
- Max concentration of
STPP Blend: 2%
- Salt cocentration: 2%
- Soaking time: 60
minutes
- Soaked by phosphate blend or not (basing
on the customer s requirements).’

- Preservative is diluted into water according
to the directions. And shrimp is soaked into
water with the rate 1:1.
- Note: Preservative is put into water first and
then salt
04
th
Washed
- Washing 1-2kg /
basket each time.
- Temp: < 5
o
C.
- Washing continually in
3 basins.
- Water refreshed after
washing 200 kgs.
- Qcs ensure the quality of prawns in each
basket as well as the temperature and the
frequency of water refreshing required.
- Each shrimp basket is washed through 03
clean water times in 03 water basins.
Check
foreign
matter
No foreign matter in
products
Check foreign matter by checking special
tables (with white board by 3 persons step by
step).

Tray Laying
Shrimps are not allowed
to be attached together
Shrimps are laid on the stainless steel trays
and then put on conveyer in order to be
steamed
Steaming
- Steaming time: 40 -
120 second depending
on each specific sizes.
- Steaming temperature:
98 -100
o
C.
- Minimum internal temp
of body shrimp: 72
o
C.
- Shrimps are steamed according to specific
sizes.
- Steaming is only operated when requirement
temperature is attained.
Cooling and
chilling
- Cooling temperature
should be lower 10
o
C.
- Chilling temperature
should be lower 5

o
C.
Cooling on the conveyer with maximum of 5
minutes and not controlled with the circulation
running water flow
Chilling in tank with cold running water.
Freezing
On IQF conveyor with
max time: 30 minutes,
central temperature of
product: attained -18
o
C
Shrimps are put on the conveyor system and
the speed of conveyer is adjusted
appropriately.

HACCP - 2009
15
ABC SEAFOOD IMPORT - EXPORT & PROCESSING JOINT STOCK COMPANY
Cai doi vam Town – Phutan District – Camau Province – Vietnam.
TEL: 84 – 07803- 889050/1/2/3/4 FAX: 84-07803. 889067
E-mail:
Glazing
- Water glazing
temperature should be
lower than 5
o
C.
- Sanitizing

concentration according
to guidelines of food
processing line.
Use automatic water spraying equipment
system for glazing.
Re- freezing
On IQF conveyor with
maximum 15 minutes,
central temperature of
product: attained -18
o
C
Use automatic re-freezer o freeze products
again after glazing
Weighing
And packing
- Net WT + 2% collateral
weight.
- IQF: 2lbs per poly-bag
10 poly-bags in master
carton.
- Use electrical scale for weighing.
- Basing on the customer
,
s specifications and
guidelines of food processing line.
- Remarking “Farm Raised” if export to
America market.
Metal
detecting

- No metal allowed in
the product.
- Metal detecting by automatic machines.
Checking the machine by standard samples or
parallel sample.
Cold Storage
- Temperature of cold
store: - 20
o
C ± 2
- Central temperature of
product < - 18
o
C
- Reduction of opening door to stabilise the
cold storage
- Finished-products are arranged and located
orderly
- Shipping must be in compliance with the
principle "First in, first out"
Shipping
- Storage temperature in
container and
refrigeration trucks: -
20
o
C ± 2
- Not to use preserver
with raw products or in
container and

refrigeration trucks.
- To abidde technical requirements.
Date of verification : 01/01/2009
(Signature)

HACCP - 2009
16
ABC SEAFOOD IMPORT - EXPORT & PROCESSING JOINT STOCK COMPANY
Cai doi vam Town – Phutan District – Camau Province – Vietnam.
TEL: 84 – 07803- 889050/1/2/3/4 FAX: 84-07803. 889067
E-mail:
HAZARD ANALYSIS WORKSHEET
* PRODUCT NAME: FROZEN IQF COOKED SRHIMP PRODUCTS – PDTO, PD
Ingredient/
Processing step
Identify potential
hazards introduced,
controlled or
enhanced
at this step (1)
Are any
Potential
Food-safety
Hazards
Significant?
(Yes/No)
Justify your decisions
for column 3
What preventive
measures

can be applied to prevent
the significant hazards ?
Is this
step a
critical
control
point ?
(Yes/No)
(1) (2) (3) (4) (5) (6)
RECEIVING
RAW
MATERIAL
Biological
- Presence of
pathogenous
bacterial
Yes - Pathogenic
bacteria is inherent
in the raw material
from acquaculture
and harvesting
areas and during
storage and
transportation to the
factory.
- Pathogenic bacteria
is limited at cooking
step
No
Chemical:

- Residue of toxic
subtances in
environment
( Pesticide &
heavy metal)
- Residuee of
veterinary drugs
- Sulfite
Yes
Yes
Yes
- It is present in
aquaculture areas.
- It is present in
feeds and in drug
treating prawns.
- It is present in
feeds and in drug
treating prawns.
Raw material is only
bought from the
controlled aquaculture
or unforbibden areas
or the areas are
controlled toxic
substances by offical
managernent
NAFIQACEN.
- Only receive lost of
raw material which

stops using antibiotic
in 04 weeks from the
commitment of raw
material suppliers.
- Test sulfite by test
paper.
Yes
Yes

HACCP - 2009
17
ABC SEAFOOD IMPORT - EXPORT & PROCESSING JOINT STOCK COMPANY
Cai doi vam Town – Phutan District – Camau Province – Vietnam.
TEL: 84 – 07803- 889050/1/2/3/4 FAX: 84-07803. 889067
E-mail:
-Cloramphenicol
-Nitrofuran
Yes
Yes
- It is present in
feeds and in drug
treating prawns.
- It is present in
feeds and in drug
treating prawns.
- Monthly take sample
for testing of
chloramphenicol in
environment.
-6 Months take

sample for testing of
Nitrofuran in
environment.
Yes
Yes
-
Fluoroquinolone Yes It is present in feeds
and in drug treating
prawns.

Taking sample for
testing according
requirements of
customers and import
country
yes
Physical:
None
01
ST
WASH
Biological:
- Pathogenous
bacterial growth
- Bacterial
contamination
No
No
- Pathogenic micro
growth is not likely

to occur because of
short time of wash
and it is controlled
by GMP
- Controlled by
SSOP
Chemical:
None
Physical:
None
RAW
MATERIAL
KEPT
REFRIGERAT
ED
Biological:
- Pathogenous
bacterial growth
- Bacterial
contamination
No
No
- Controlled by GMP
- Controlled by
SSOP
Chemical:
None
Physical:
None
PROCESSING

(PDTO, PD)
Biological:
- Pathogenous
bacterial growth
- Bacterial
contamination
No
No
- Controlled by GMP
- Controlled by
SSOP

HACCP - 2009
18
ABC SEAFOOD IMPORT - EXPORT & PROCESSING JOINT STOCK COMPANY
Cai doi vam Town – Phutan District – Camau Province – Vietnam.
TEL: 84 – 07803- 889050/1/2/3/4 FAX: 84-07803. 889067
E-mail:
Chemical:
None
Physical:
None
02
ND
WASH
Biological:
- Pathogenous
bacterial growth
- Bacterial
contamination

No
No
- Pathogenic micro
growth is not likely
to occur because of
short time of wash
and it is controlled
by GMP
- Controlled by
SSOP
Chemical:
None
Physical:
None
SIZING /
GRADING
Biological:
- Pathogenous
bacterial growth
- Bacterial
contamination
No
No
- Controlled by GMP
- Controlled by
SSOP
Chemical:
None
Physical:
None

03
RD
WASHED
Biological:
- Pathogenous
bacterial growth
- Bacterial
contamination
No
No
- Pathogenic micro
growth is not likely
to occur because of
short time of wash
and it is controlled
by GMP
- Controlled by
SSOP
Chemical:
None
Physical:
None
SOAKING BY
STPP BLEND
Biological:
- Pathogenous
bacterial growth
- Bacterial
contamination
No

No
- Controlled by GMP
- Controlled by
SSOP

HACCP - 2009
19
ABC SEAFOOD IMPORT - EXPORT & PROCESSING JOINT STOCK COMPANY
Cai doi vam Town – Phutan District – Camau Province – Vietnam.
TEL: 84 – 07803- 889050/1/2/3/4 FAX: 84-07803. 889067
E-mail:
Chemical:
Residue of
preservative
No Because
recommended
concentration of
preservetive for use
has never been
exceeded the
acceptable level
Physical:
None
04
th
WASHED
& CHECK
FOREIGN
MATTER
Biological:

- Pathogenic
micro growth
- Bacterial
contamination
No
No
- Pathogenic micro
growth is not likely
to occur because of
short time of wash
and it is controlled
by GMP
- Controlled by
SSOP
Chemical:
None
Physical:
None
TRAY LAYING
Biological:
- Pathogenic
micro growth
- Bacterial
contamination
No
No
- Pathogenic micro
growth is not likely
to occur because it
is controlled by GMP

and short time of
performance
- Controlled by
SSOP
Chemical:
None
Physical:
None
STEAMING
Biological:
- Pathogenous
bacterial survival
before steaming.
- Pathogenous
bacterial survival
after steaming
Yes
No
- Without proper
processing time and
temperature,
bacterial pathogens
such as Listeria
Monocytogenes,
Salmonella ssp, and
Vibrio ssp, may
survive
- Because of proper
steaming, controlled
by SSOP.

Adequate cooking
time and temperature
Yes

HACCP - 2009
20
ABC SEAFOOD IMPORT - EXPORT & PROCESSING JOINT STOCK COMPANY
Cai doi vam Town – Phutan District – Camau Province – Vietnam.
TEL: 84 – 07803- 889050/1/2/3/4 FAX: 84-07803. 889067
E-mail:
Chemical:
Sanitizer
residues
No
Physical:
None
COOLING AND
CHILLING
Biological:
- Pathogenic
micro growth
- Bacterial
contamination
No
No
- Pathogenic micro
growth is not likely
to occur because it
is controlled by GMP
and short time of

performance
- Controlled by
SSOP
Chemical:
None
Physical:
None
FREEZING
Biological:
- Bacterial
contamination
No - Controlled by
SSOP
Chemical:
None
Physical:
None
GLAZING
Biological:
- Bacterial
contamination
No - Controlled by
SSOP
Chemical:
None
Physical:
None
RE-FREEZING
Biological:
- Pathogenous

bacterial growth
No - During re-freezing
time, pathogen
growth is not
reasonable to occur.
Chemical:
None
Physical:
None
WEIGHING ,
PACKIN
G
Biological:
- Pathogenous
bacterial growth
- Bacterial
contamination
No
No
- Controlled by GMP
- Controlled by
SSOP
Chemical:
None
Physical:
None

HACCP - 2009
21
ABC SEAFOOD IMPORT - EXPORT & PROCESSING JOINT STOCK COMPANY

Cai doi vam Town – Phutan District – Camau Province – Vietnam.
TEL: 84 – 07803- 889050/1/2/3/4 FAX: 84-07803. 889067
E-mail:
METAL
DETECTING
Biological:
- Pathogenous
bacterial growth
Yes Without proper
processing time and/
temperature,
bacteria pathogen
such as Salmonella
spp, may survive
Controlled adequate
by SSOP and GMP
No
Chemical:
None
Physical:
Metal fragments Yes Metal fragment may
be inherent from raw
materials.
Coltrolled by Metal
detectors.
Yes
COLD
STORAGE
Biological:
None

Chemical:
None
Physical:
None
SHIPPING
Biological:
None
Chemical:
None
Physical:
None
Date of verification : 01/01/2009
(Signature)

HACCP - 2009
22
ABC SEAFOOD IMPORT - EXPORT & PROCESSING JOINT STOCK COMPANY
Cai doi vam Town – Phutan District – Camau Province – Vietnam.
TEL: 84 – 07803- 889050/1/2/3/4 FAX: 84-07803. 889067
E-mail:
HACCP PLAN FORM
Product Description: FROZEN IQF COOKED SHRIMP PRODUCTS – PDTO,PD
Method Of Storage And Distribution : ≤- 20
O
C
Intended Use : READY – TO – EAT PRODUCT.
intended consumer : GENERAL POPULATION
(1) (2) (3) (4) (5) (6) (7) (8) (9) (10)
Critical
Control

Point(CCP)
Significant
Hazard (s)
Critical
Limits
for each
Preventive
Monitoring
What? How? Frequency Who?
RAW
MATERIAL
RECEIVING
Chemical:
+ Residue of
toxic
substances in
environment
(Pesticide,
antibiotic,
heavy metal)
+ Sulphite
+
Chloramphen
-icol
+ Nitrofuran
- The areas
are notified to
be forbidden
for harvesting
- The areas

have not been
controlled by
the local
competent
authority
- No
permission for
use
- No
permission for
use
- No
permission for
use
- Origin of raw
material
- A
commitment
to stop use
antibiotic
before
harvesting
- Sulphite in
shrimps
-
chlorampheni
-col in
shrimps.
- Nitrofuran in
shrimps.

- Check
origin of
batch of raw
material
- Check
commitment
- Test paper
- Check
chloramphen
-icol.
- Check
nitrofuran
- Every batch
- Every batch
- Every 6
months
- Every month
- Every 6
months
- QC
- QC
- QC
- Do not receive the
batch of raw material
which has not been
known its origin
- Monitoring
log at this step
- NUOCA log
and other

related records
- Weekly Review and
verify NUOCA log and
other related records
- Monthly Take samples
for testing residue of
toxic substances in
environment
- Every 6 months verify
the implementation of
controlling sulphite
- Monthly verify the
implementation of
controlling
chloramphenicol.
- Every 6 months verify
the implementation of
controlling Nitrofuran

HACCP - 2009
23
ABC SEAFOOD IMPORT - EXPORT & PROCESSING JOINT STOCK COMPANY
Cai doi vam Town – Phutan District – Camau Province – Vietnam.
TEL: 84 – 07803- 889050/1/2/3/4 FAX: 84-07803. 889067
E-mail:
(1) (2) (3) (4) (5) (6) (7) (8) (9) (10)
STEAMING
Pathogenous Bacterial surviral
- Cooking
time range is

from 90 to
120 seconds
depending on
each shrimp
size
- Minimum
temp of
cooking until
100
o
C.
- Shrimp is
cooked until
internal
temperature
gets 72
o
C .
- Shrimp size
and time of
cooking for
each size.
-
Temperature
of cooking
until.
- Internal
temperature
of shrimp
- Monitiring

of cooking
time by
Stopwat
- Monitoring
shrimp size
by electric
scales
- Visually
monitoring
the cooker
by air
Temperature
gauge
- Monitoring
internal
Temperature
of shrimp by
thermometer
- Monitiring
cooking time
(conveyor
Speed), at
the sart of
each shrimp
size and at
least once
an hour
thereafter
- Monitoring
internal

shrimp
Temperature
every fifteen
( 15)
minutes
- Monitiring
the cooker
air
Temperature
every fifteen
( 15)
minutes
- Q.C
technician
will
visually
check the
recorder
data at the
end of
cycle for
cooking
time and
temp.
- Q.C
technician
will
monitor
the temp.
Of shrimp

before
being
cooked
and the
internal
temp. Of
shrimp just
finished
cooking
- Adjusting
cooker
temperature
- Extending the
cook time
- Segregating
and holding the
products for an
evaluation of the
adequacy of the
cooking process.
If it is determined
that the products
has not received
an adequate
cook, the
products should
be destroyed,
diverted to a non-
human food use,
or reprocessed to

eliminate
potential of
pathogens or
- Diverting
products to a
shrimp canning
operation
Monitiring
forms at
Steaming
step
Thermometer
& Scale
calibration
reports
NUOCA
reports and
other related
records
The chief of
HACCP team
has weekly
review on all
reports.
Every day,
before starting,
the
thermometers
and scale used
that day should

be compared
against
standard weigh
and mercury in
class
thermometer.
Calibration is
recorded in the
reports.

HACCP - 2009
24
ABC SEAFOOD IMPORT - EXPORT & PROCESSING JOINT STOCK COMPANY
Cai doi vam Town – Phutan District – Camau Province – Vietnam.
TEL: 84 – 07803- 889050/1/2/3/4 FAX: 84-07803. 889067
E-mail:
(1) (2) (3) (4) (5) (6) (7) (8) (9) (10)
METAL
DETECTING
Physical:
Metal
fragments
No metal
allbowed in
which has
dimension
more Fe Ø
=1.5 mm, Sus
Ø =2.0mm in
any products

Supervision
of presence
of metal
fragments in
each lot of
products
Supervision
of sensitivity
of metal
detectors.
Inspection
of each
product
unit ( each
IQF or
each semi-
IQF)
Using the
test
samples to
check
sensitivity
Metal
detectors
are
checked
with
standard
samples
every 15

minutes.
Operator
reponsible
for
checking
finished
products
Q.C
(Packing
step)
If metal is found,
holding and
segregating the
products and then
rejecting it
If metal detectors
are not sensitized
to recognize metal
fragments,
holding and
segregating the
lot, repairing
machines and
then all the lot of
product will be
rechecked
Monitoring
forms at
checking
metal

Corrective
action
reports
Verification
reports on
metal
detectors
Q.C manager
will weekly
review and
inform the staff
wherever
HACCP plan
has modification
Checking metal
detectors daily
with standard
samples:
Fe = 1.5 mm
Sus = 2.0 mm
Date of verification : 01/01/2009
(Signature)

HACCP - 2009
25