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BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 2
TableofContents
InspectionDefinitions..............................................................................3
InspectionStandardVerbiage...........................................................4–5
CommonAbbreviations...........................................................................6
BSFLabelingRequirements....................................................................7
CommonInspectionMath.......................................................................8
BSFQCSamplingPlan..............................................................................9
SensoryQualityIndicatorGuide............................................................10
InspectionWorksheetSample.............................................................11
StandardMethodologyforPhotography......................................12–17
AssignedStatus.....................................................................................18
SpeciesVerificationProgram–SampleLetter.....................................19
MolluscanShellfishHandlingProcedures....................................20–21
InspectionMethodologyforCrabLegs.........................................22–25
SnowCrabInspection...........................................................................26
KingCrabFacts..............................................................................27–28
BlueSwimmingCrabFacts............................................................29–30
PasteurizedCrabmeatProcedures...............................................31–37
SoftShellCrabs.....................................................................................38
InspectionMethodologyforLobster...........................................39–42
InspectionMethodologyforShrimp.............................................43–47
InspectionMethodologyforScallops...........................................48–52
InspectionMethodologyforSquid................................................53–57
InspectionMethodologyforFinFish...........................................58–62
SalmonFilletTrimGuide.......................................................................63
InspectionMethodologyforFrogLegs.........................................64–67
InspectionMethodologyforMoisture..........................................68–72
Notes.....................................................................................................73
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 3
InspectionDefinitionsIQF–IndividuallyQuickfrozen.
Quality–Adegreeofexcellenceoracceptability,measuredbyasetofspecifications.
HACCP(HazardAnalysisCriticalControlPoints)–Identifiesandcontrolshazards,toinsurefoodsafety.
SOP’s(StandardOperatingProcedures)–Step-by-stepanalysisofhowtogetfromAtoZ.
GMP’s(GoodManufacturingPractices)–Providesinformationandprocedurestoproduce/inspectasafequalityproduct.
AdulterationSEC.402(a)3&4: Sec402(a)(3)–Foodsaredeemedtobeadulteratediftheyconsistinwholeorinpartofanyfilthy, putridordecomposedsubstances.
Sec402(a)(4)–Foodsaredeemedtobeadulteratedwherebytheymayhavebeenprepared,packed,orheldunderunsanitaryconditionscontaminatedbyfilth,orwherebytheymayhavebeenrenderedinjurioustohealth.
Decomposition–Productthathasanoffensiveorobjectionableodor,flavor,color,texture,orsubstanceassociatedwithspoilage.
GrossWeight–Weightofproductwithpackagingandglaze.
NetWeight–WeightofproductofwhenpackaginghasbeenremovedandisdrainedinaStandardNo.8sievefor2minutes.
CalculatedNetWeight–Weightoftheproductwithpackagingremovedandaratiocalculationisusedbasedonasubsampletodeterminetheweightoftheproduct.
SubSample–Randomlyselectedsamplethatisusedtoperformaninspection.
Glaze–Frozenwatersolutionthatprotectstheproductforlongperiodsofcoldstorage.Typically,largerglazepercentagesyieldlongershelflife.
OrganolepticEvaluation/SensoryEvaluation–Scientificdisciplineusedtomeasure,analyzeandinterpretreactionstothosecharacteristicsoffoodsandmaterialsastheyareperceivedbythesensesofsight,smell,taste,touchandhearing.
Appearance–Visiblecharacteristicssuchascolor,size,shape,surfaceandtexture.
Odor–Aromaoffoodbeforeputtinginmouth;bysmelling.
Flavor–Aromacompoundsreleasedwhilefoodisinthemouth;bytasting.
Taste–Definedassweet,sour,saltyandbitter.
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 4
InspectionStandardVerbiage
PackagingAcceptable–Noissuesnotedwithmastercasesorlabeling.Mastercaseshavenodamagesandarecleanandfreeofdust.
Reasonable–Minorissueswithconditionofmastercases,poorqualitycardboard,deformedcases,andsmalltearsincardboardwithnoproductexposed,casesmayalsohavealighttomoderateamountofdirt/dustaccumulation.
Unacceptable–Mastercasesmaybefilthy,andhaveheavydustaccumulation,casescouldbebadlydamaged,busted,torn,andsomecasesmayevenhaveexposedproduct).
LabelingIssue–Productisimproperlylabeledorfailstomeetfederalguidelinesforlabelingrequirements.
COL/RINGS/SP(Color/Rings/Spots):• Good
• R.Good(ReasonablyGood)
• Fair
• Poor
AppearanceAcceptable–Indicativeofitsproductdescriptionandthereshallbenoissueswithworkmanship,temperaturevariance,ordehydration.
Reasonable–Indicativeofitsproductdescription,thereshallbenodehydration,mayhaveminorissueswithtemperaturevariance,andproductmayhaveminorissueswithworkmanship.
Unacceptable–Productisnotindicativeofitsproductdescription;theremaybeissueswithworkmanship,temperatureabuse,dehydration.
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 5
InspectionStandardVerbiage–continued
Odor/FlavorGood–Odor/flavorshallbeindicativetothatoffreshorfrozenseafoodwithnoodorsrelatedtodecomposition.Thereshallbenoagedorfreezeroffodors).
R.Good(ReasonablyGood)–Odor/flavorshallbeindicativetothatofreasonablyfreshorfrozenseafood.Productmayhaveslightodorsrelatedtodecomposition.Thereshallbenoaged/freezeroffodors.
Fair–Odor/flavorshallbeindicativetothatofreasonablyfreshorfrozenseafood.Productmayhaveslighttomoderateodorsrelatedtodecomposition.Theremayalsobesomeminoragedorfreezeroffodors.
Poor–Odor/flavorisnotindicativetothatoffreshorfrozenseafood.Productmayhaveslighttomoderateodorsrelatedtodecomposition.Theremayalsobeamoderateamountofagedorfreezeroffodor).
NSHC(NotSuitableforHumanConsumption)–Odor/flavorisnotindicativetothatoffreshorfrozenseafood.Productmayhaveheavyodorsrelatedtodecomposition.I.e.fecal,putridodorsmaybepresent.Theremayalsobeamoderatetoheavyamountofagedorfreezeroffodors.
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 6
CommonAbbreviations
Abbreviation Description Appliesto
P&D PeeledandDeveined Shrimp
CPTO Cooked,Peeled,TailOn Shrimp
PUD PeeledUndeveined Shrimp
BTO ButterflyTailOn Shrimp
S/O ShellOn Shrimp
T/On TailOn Shrimp
IQF IndividualQuickFrozen MostSeafood
IPW IndividualPolyWrapped FrogLegs,Fillets,Loins,etc.
IVP IndividualVacuumPacked WholeFish,Fillets,Scallops,etc.
IPB IndividualPolyBagged WholeFish,LargeFillets
FAS FrozenatSea Fillets
H&G HeadedandGutted Fish
SKNLS Skinless Fillets
BNLS Boneless Fillets
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 7
BSFLabelingRequirementsDomesticPurchasesAllmastercases/innerretailunitsshallbecheckedforthefollowinginformation.Ifanyofthebelowinformationismissingthentheproductmaybesubjecttorejectionorwillneedtobeproperlylabeledatthesuppliersexpense.
• CountryofOrigin
• MethodofProduction
• Packerand/orDistributor
• NetWeightwithUnits(e.g.Netwt.40lbs4x10lbs)
• DateCodes(e.g.ProductionDateCodes,BestBy,SellBy)
ImportPurchases&PrivateLabel• CountryofOrigin
• MethodofProduction
• Packerand/ordistributor
• Netweightwithunitse.g.(Netwt.40lbs4x10lbs)
• DateCodese.g.(Productiondatecodes,BestBy)
• ShipmentNumber
• ItemNumber(master/inner)
• UPC(master/inner)
• NutritionalInformation
• Ingredients
• CookingInstructions
• AllergenStatement
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 8
CommonInspectionMathCalculatedNetWeight(Wt.)SubSampleGlazeOffwt.lbs.XNetwt.lbs.SubSampleGlazeOnwt.lbs.
%Glaze(GlazeOnwt.lbs.–GlazeOffwt.lbs.)X100GlazeOnwt.lbs.
%Breading(BreadOnwt.lbs.–BreadOffwt.lbs.)X100BreadOnwt.lbs.
CountperPoundNumberofWholeUsablePiecesX1lb.(GlazeOffwt.lbs.–wt.ofUnusablePieceslbs.)
CountperTenPounds(UsedforKingCrabLegs) NumberofWholeUsableLegsX10lbs.NetWeightGlazeoffwt.lbs.–Wt.ofUnusablePieces
RatioforTubesandTentaclesRatioforTubes:NumberofTubes/Numberoftubesandtentacles
RatioforTentacles:NumberofTentacles/Numberoftubesandtentacles
E.g.30tubes/(30tubes+30tentacles)=.50fortubes
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 9
BSFQCSamplingPlan
No.ofCasesInLot No.ofSamples
3-200Cases 3Samples
201-500Cases 5Samples
501-1000Cases 7Samples
1001+Cases 9Samples
SelectivityOurgoalistopullsamplesrandomlyfrommultiplelocationswithintheloadandtosampleasmanydatecodesaspossible.
IntheeventourQ.C.inspectorhasanissuewiththequalityorweightofaparticularitemtheymayperformadditionalsamplingtobetterunderstandtheissueathand.
Sub-SamplesTypicallythesmallestinnerunitwillbepulledfromthemastercaseandusedasasubsamplefortheinspection.Forbulkpackeditemsthesubsampleshouldbeatleast10percentofthedeclarednetweight.
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 10
SensoryQualityIndicatorGuide
Appearance/Text. Raw Odor Raw Appearance/Text. CKD/Canned Odor CKD/Canned Flavor CKD/Canned
GOODTranslucent,shiny,firm,resilient,moist,shell translucent
Fresh ocean air, clean seaweed, pond water
Firm,moist,uniform text.,uniform color,bright pink/orange,clearly defined shape
Sweet,neutral, St. Characteristic
Sweet,salty,neutral,St.Characteristic
REASONABLY GOODSL.Opaque,SL.Shiny,SL.Firm,SL.Resilient,SL.Opaque Shell
Neutral Slightly firm,slightly moist,color SL.Faded
Neutral,flat,MOD, Characteristic
Sweet,salty,neutral, MOD.Characteristic
FAIR
SL.MOD.Opaque,SL.dull, surface-dry,Mod.soft,SL.Varied color,faded,SL.yellow/pink/gray,shell SL.Pitted
MOD.Fishy, cardboardy,oxidized,slight musty,SL.sulfer
SL. soft,SL.mushy,slightly dry,faded color, SL.yellow/gray
MOD.fishy,cardboardy,oxidized,SL.sulfide
SL.fishy,cardboard,oxidized,SL.sulfide
POOR
Opaque CKD appear.,dull,sticky,grainy,soft,SL.mushy,yellowish/brownish/slight gray,pitted shell
SL. sour,SL.cheesy,SL.rancid,SL.yeasty,MOD.strong fishy,SL.indole,slight *taint,Sl.sickly sweet,Sl.ammonia,SL.musty/moldy
Mod.yellow/MOD.gray/MOD.tough or SL.mushy,loss of shape,MOD.dry
SL.sour,SL.rancid,SL.chesy,SL.yeasty,MOD.Stong fishy,SL.pungent,SL.*taint,SL.sickly sweet,SL.ammonia,SL.musty/moldy
SL.sour,SL.bitter,SL.yeasty,MOD.Strong fishy,SL.rancid,SL.ammonia,SL.veg/sulfur,SL.*taint,SL.musty/moldy
NOT FOR HUMAN CONSUMPTION
MOD.Strong opaque,MOD.Strong yellow,MOD.Strong gray,MOD.mushy,grainy,SL.pasty,SL.slimy
MOD.sour,SL.fecal,MOD.rancid,painty,MOD.cheesy,MOD.pungent,MOD.ammonia,MOD.*taint,MOD.sickly sweet,MOD.musty/moldy
MOD.Strong yellow,MOD.Strong gray,MOD.Strong tough,MOD.mushy,strongly dry,ST.varied color,loss of shape,integrity
Mod.sour,SL.fecal,MOD.rancid,painty,MOD.cheesy,MOD.pungent,MOD.ammonia,Mod.*taint,MOD.sickly sweet,MOD.musty/moldy
MOD.sour,MOD.bitter,strong fishy,MOD.ammonia,MOD.rancid,painty,MOD.Strong,Veg.(sulfur),MOD.*taint,MOD.musty/moldy
NOT FOR HUMAN CONSUMPTION
Strongly opaque or CKD appear, strongly gray,strongly mushy or grainy/pasty,strongly dry ST.slimy
STR. sour,cheesy butyric,MOD.STR. fecal,STR. putrid,STR.ammonia,Strongly rancid,painty,ST.fermented,STR. pungent,STR. *taint,ST.sickly sweet,MOD.musty/moldy
Strongly gray,Strongly yellow,Strongly tough or Strongly mushy,desiccated,no shape identity
STR.sour,ST.cheesy butyric,MOD.Strong fecal,ST.putrid,STR.ammonia,STR.rancid,fermented,STR.pungent,STR.*taint,ST.sickly sweet,MOD.musty/moldy
STR.sour,STR.bitter,STR.ammonia,STR.rancid,painty,STR.sulfur,STR.*taint,MOD.musty/moldy
SL-Slight MOD-Moderate ST - Strong
Sensory Quality Indicators-Shrimp- By the US Department of Commerce-National Sensory Section-All Right Reserved
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 11
Revised 7/28/15 -- All forms prior to this date or without date shall be discarded --
Date/Time:_____________________/___________________ P.O.#:_________________________
Inspected by/Warehouse:____________________________ Marks/#:_______________________Master_____ Inner_____
1 2 3 4 5Description:
Item #:
Lot #:
Brand:
Packer:
Dist. By:
Country:Prod. tp: W F W F W F W F W FO: H x W x DI: H x W x D#Cs. / Pal / TiPack/wt:UPCUPCaUPC Scans Correctly Y N Y N Y N Y N Y N
Dt. Codes:
Nut. Label Y N Y N Y N Y N Y NIng. Label Y N Y N Y N Y N Y NCook Inst. Y N Y N Y N Y N Y NAller. Lbl. Y N Y N Y N Y N Y N
CO S.T.P. CO S.T.P. CO S.T.P. CO S.T.P. CO S.T.P. S. bisulfite Soy S. bisulfite Soy S. bisulfite Soy S. bisulfite Soy S. bisulfite Soy Whey/milk Salt Whey/milk Salt Whey/milk Salt Whey/milk Salt Whey/milk Salt
Wheat SAPP Wheat SAPP Wheat SAPP Wheat SAPP Wheat SAPP C. Acid Water C. Acid Water C. Acid Water C. Acid Water C. Acid Water
Eggs S. Hexa Eggs S. Hexa Eggs S. Hexa Eggs S. Hexa Eggs S. Hexa
Master WT.
Gross WT.
Net WT.
Calc. Net
Glaze/Brd on
Glaze/Brd off
Bread/glaze %
CT.
CT/# Grading
AppearanceBonesCOMMENTS:
Tare:_____________LBS
Extraneous Materials
Circle all that apply
BEAVER STREET FISHERIES INSPECTION SHEET
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 12
StandardMethodologyforPhotographyQualityAssuranceDepartmentatBeaverStreetFisheriesWhentakinganyphotographs,verifytheimagequalityimmediatelyaftertakingthepicture.IfthethumbnailthatimmediatelyappearsonthecameraLCDscreenaftertakingthepictureappearsoutoffocusorsaturatedinacertaincolor(i.e.thepictureappearstohaveared,blue,grey,oryellowtone),thentakeanewphotographwiththerelevantproblemsresolved.Pleaseexercisecautionwhenusingtheflash,asitmaycauseexcessiveglareandpicturequalityissues.
• Iftheimageisoutoffocus:Mostmoderndigitalcameraswillfocusbeforetakingthepicturebygentlypressingthebuttonusedtotakethepicture,withoutcompletelypunchingthebuttondownandactuallytakingapicture.Bygentlypressingthisbuttonforabout2secondsbeforetakingthepicture,thelensshouldfocusandthephotoshouldbeclear.Alsoverifythatthecameraisappropriatelyzoomedinorout.
• Iftheimageissaturatedwithanycolor:Usually,colorsaturationoccursbecausepicturesaretakentoofastafterfocusingorturningonthecamera,orpicturesaretakeninpoororinadequatelighting.Makesurethelightingissufficientandwaitatleastseveralsecondsafterfocusingorturningthecameraonbeforetakingapicture.
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 13
StandardMethodologyforPhotography–continued
MinimumRequirementsforPhotographs
1. MasterCase:Picture(s)ofALLsidesandareasoftheboxthatcontainlabeling,UPCs,logos,ortextofanykind.Takeasmanypicturesasneeded(zoomedinandoutasappropriate)toensurethatallprinteddates,datecodes,plantcodes,shipmentnumbers,serialnumbers,andanyotheridentifiabletextisclearlyreadable.Thisoftenincludestakingmultiplepicturesofthesamesideofthecase,asseenintheexamplesbelow.
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 14
StandardMethodologyforPhotography–continued
2. Picturesofinnercasesand/orproductjustafteropeningthemastercasetoseehowtheitemwaspacked.
3. Innercaseand/orinnerpackaging:Picture(s)ofALLsidesandareasoftheinnerboxand/orinnerbagthatcontainlabeling,UPCs,logos,nutritionalinformation,cookinginstructions,oranyothertext.Takeasmanypicturesasneeded(zoomedinandoutasappropriate)toensurethatallimportanttextisreadable,includingallergenlabels,nutritionallabels,cookinginstructions,printeddates,datecodes,plantcodes,shipmentnumbers,serialnumbers,andUPCs.(Severalexamplesareshownbelow.)
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 15
StandardMethodologyforPhotography–continued
4. Product:• Picturesarerequiredoftheproduct(ifapplicable):
- whenproductisstillvac-packed.- immediatelyafteropeninginnerpackagingand/orvac-pack.- afterproducthasbeendeglazed.
• Ifproductisblockfrozen,picturesareneededofbothblockandthawedproductafterfollowingproperthawingprocedures.
• Aminimumof3picturesofproductarerequiredifproductisacceptable,thoughmorethan3picturesareencouraged,ifpossible.
• Takepicturesoftheentireproduct,andzoomintotakeadditionalpicturesiftherearequalitydefects.- Ifdefectsarepresent,severalpicturesarerequiredthatclearlyillustratethequalitydefects.
Thesepictureswillbeusedforreturns,rejections,and/orinsuranceclaims.
• FollowingsuggestionsoutlinedonPage1,ensurethatpicturequalityisacceptableforproducts:picturesshouldbetakeninproperlighting,inproperfocus,andwithoutcolorproblems.Ifneeded,takeadditionalpicturestoreplaceanythatfailtomeetstandards.
• DonotuploadpicturestoQ:\thathaveproblemssimilartotheexamplesbelow.
ExamplesofproductimagesthatDONOTmeetstandards:
Blurred ImproperZoom,Blurred AccidentalorUnrelated
LargeShadowOverProduct ShadoworBadLighting ExcessiveGlare(fromCameraFlashorBadLight)
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 16
StandardMethodologyforPhotography–continued
Examplesofproductimagesthatmeetstandards:
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 17
StandardMethodologyforPhotography–continued
5. StandardsforuploadingphotostoQ:\• Donotuploadpicturesthatdonotmeetrequirements,including(butnotlimitedto):
largeshadows,lightingproblems,excessiveglare,improperlyzoomedorfocused,oraccidental/unrelatedpictures.
• PicturesthatwillbeuploadedtoQ:\mustbeimportedusingtheWindowsphotoimportfunction.Theexactstepstofollowdifferaccordingtocameratype,Windowsversion,andcomputersettings,thoughthefollowingconventionsshouldbeusedduringimporting:- Importeachlotseparately,namingthefilesas“PurchaseOrderNo-LotNo-“
§ WiththeimportfunctioninWindows,thereshouldbeafieldasking
what“tag”orfilenametouse.ForanitemfromPO#7049728andLot#039404X,inthisfieldyouwouldtype“7049728-39404”.
§ Forthe“path”,orthelocationonthecomputertosendthephotos,usethefollowingexampleforapicturetakenatRobinsonQClabonMarch16,2012:Q:\QCPhotos\2012\03-16-12\RBN\–IfpicturesaretakenatPreferred,use\PFS\,not\RBN\–IfpicturesaretakenatSeaEst,use\SEAEST\,not\RBN\
- ExampleofFINALimportedfilenamesfor3photosfromPO#7049728andLot#039404XtakenatPreferredonMarch16,2012:
Q:\QCPhotos\2012\03-16-12\PFS\7049728-39404-001.jpg
Q:\QCPhotos\2012\03-16-12\PFS\7049728-39404-002.jpg
Q:\QCPhotos\2012\03-16-12\PFS\7049728-39404-003.jpg
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 18
AssignedStatus
O:OPEN–Productisopenandavailableforsaletoallsalesassociates.
T:OPEN/TESTED–Thisisusedtoshowsalesmenthatproducthasbeentested.Salesmanwillneedtoviewthecommentsectiontoviewthetestingperformed.
H:FDAHOLD–FoodandDrugAdministrationhasplacedthisproductonholdforreviewortobetestedbyathirdparty.
S:CUSTOMSHOLD–TheUnitedStatesCustomsAgencyhasplacedthisproductonholdforreview.Normallythecustomsofficerwillneedtowatchthesealonthecontainerbebrokenaswellaswatchtheproductbeunloaded.Occasionallytheofficermayneedtoopenthepackagingandinspecttheproduct.
M:COOLHOLD–UsedtoplaceproductonholdthatdoesnotcomplywithCOOLlabelingrequirements(Nomethodofproductionorcountryoforigin).InconjunctionproductthatisnormallyplacedonCOOLHOLDismovedinthesystemtowarehousefivewheretheproductcanbeproperlylabeled.(OnlyauthorizedQCstaffhasclearancetochangeproducttoandfromCOOLHOLD).
Q:HACCPHOLD–Usedforproductthathasissueswiththefollowing:(foodsafety,temperatureabuse,labelingissuesotherthanCOOL,quality,complaintissues).ProductplacedonHACCPHOLDmayalsobetransferredtowarehousefivewhereproductcanbeproperlydisposition(OnlyauthorizedQ.C.staffhasclearancetochangeproducttoandfromHACCPHOLD).
R:RETURN–Usedforproductreturnsthathaveissueswiththefollowing:(packaging/labelingissues,quality,returnswithcomplaintissues).InconjunctionproductthatisnormallyplacedonaRETURNHOLDismovedinthesystemtowarehousefivewheretheproductcanbeproperlydisposition(OnlyauthorizedQCstaffhaveclearancetochangeproducttoandfromaRETURNHOLD).
I:INVENTORYHOLD–Usedtoplaceproductonholdforspecialcustomers,certaintestingrequirements,andlimitedsupplies.
C:CUSTOMERHOLD–Usedtoplaceproductonholdforcustomersthatorderdirectshipments.
X:NOTFORSALE–Productisplacedon“NotForSale”bysalesmanagementstafftocontrolinventoryforspecialitemswithlimitedsupplies.
U:USDCINSPECTION–ThisproducthasbeenplacedonholdforinspectionbytheUnitedStatesDepartmentofCommerce
D:OUTLOT–Usedwheninventoryhasbeendepleted.
P:IMPORTHOLD–Thisisusedtoallowincomingproducttoshowininventorywhiletheimportdepartmentfinalizesallreceivingdocumentation.
*STATUSESINREDARESTRICTLYRESERVEDFORQUALITYCONTROL.
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 19
BEAVER STREET FISHERIES, INCSEAFOOD • MEATS • IMPORTER • EXPORTER • PRODUCER • WHOLESALERSEAFOOD • MEATS • IMPORTER • EXPORTER • PRODUCER • WHOLESALER
1741 West Beaver Street, Jacksonville, Florida 32209PO. Box 41430 Jacksonville, Florida 32203-1430904.354.8533 | 800.252.5661 | Fax: 904.633.7271
SpeciesVerificationProgram–SampleLetter
DearValuedCustomer,Asalargeimporterofseafood,BeaverStreetFisherieshastakenaproactiveapproachtoensuretheintegrityandvalidityofourGrouperProgram.EffectiveNovember14,2007allimportedgrouperwillundergoaDNAanalysisbyAppliedFoodTechnologies.Oursamplingguidelinesareasfollows:
Onefilletper5,000lbswillbesampled.Inaddition,foreachshipmentreceived,werequireoursupplierstoshipawholegrouperfromthefishusedforthatproductionrun.Thewholegrouperwillbeverifiedagainstthefilletsintheshipmenttoensureoursuppliersarepackingcorrectly.Allshipments“notconfirmed”asaknowngrouperspeciesonfilewiththeAppliedFoodTechnologieswillbeplacedonHACCPHOLDinoursystemandanoticeofrejectionwillbesenttothepacker.
TheattachedPDFfileisacurrentlistofconfirmedDNAtestresultsforGrouper,aswellastheotherspeciesreviewedinourcertificationprogram.AtBeaverStreetFisheries,wewanttomakesurethatyoucansellourproductswithconfidence.Shouldyouhavequestionsconcerningthisinformationpleasefeelfreetocontactoneofthefollowing:
CarlosSanchezDavidTroutmantel:(904)634-6623tel:(904)634-6622email:[email protected]:[email protected]
Also,pleaseviewtheconfirmedgrouperspeciesdeclaredbytheFoodandDrugAdministrationbyvisitingtheirwebsiteatthefollowingURL;www.fda.gov/downloads/food/guidanceregulation/guidancedocumentsregulatoryinformation/seafood/ucm419984.pdf
“TheSeafoodList”isacompilationofexistingacceptablemarketnamesforimportedanddomesticallyavailableseafoodaswellasscientificnames,commonnames,andknownvernacularorregionalnames.
BestRegards,
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 20
MolluscanShellfishHandlingProcedures
• RawMolluscanshellfishmustbeatappropriatefrozentemperaturesuponreceiving.QCmustrecordmultipleproducttemperaturesontheQ.C.inspectionsheetandreceivingdocuments.
• ShellfishmustalsobeappropriatelytaggedandlabeledthereforeQ.C.mustverifythattheproductisproperlytaggedandlabeledbytheprocessortofacilitateimmediatetracebackinformation(Seeexamplesbelow).
§ Theaboveinformationisalsotransferredonourinternalrecordsheet(Pleaseseenextpageforexample).
§ DetailedrecordsaremaintainedintheQ.C.Office(copiesoftags,receivinglogwithtemperatures,QCinspections,labels,purchaseorders,sales,&lotrecords).
§ ItisimportanttonotethatrawmolluscanshellfishmustbefromalicensedprocessorlistedontheUnitedStatesFoodandDrugAdministrationInterstateShellfishShippersList.www.fda.gov/downloads/food/guidanceregulation/federalstatefoodprograms/ucm381402.p
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 21
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016
21
BEAVERSTREETFISHERIES
1741W.BeaverSt,Jacksonville,FL32209
TRAILER-RECEIVINGLOG–MOLLUSCANSHELLFISH-FROZEN
MethodofStorageandDistribution:Frozen
IntendedUse:Tobeeatenraworcooked
CriticalLimits:
• OnlyreceiveShellstock/shuckedproductfromcertifieddealerslistedincurrentInterstateCertifiedShellfishShippersList(ICSSL).
• OnlyreceiveShellstock/shuckedproducttemperedat10
o
Forbelow.
CorrectiveAction:RejectanyproductthatdoesnotmeetcriticalLimits.
Date:
01/17/08
ProductType:
Frozenoysters½Shelltraypack
ProductQuantity:
150CS
ProductP.O./Item/Lot#(BSF):6193019/5404028/798559
HarvestArea:
LA
A-1LAwildreef
HarvestDate/Code:
12/31/07
Name&Dealercert.#/harvestID:
BonSecour,Fisheries/AL49
5CONTAINERSPERLOTPERDELIVERWERECHECKED:
YES
no*ifno,correctiveactionwillBEPERFORMED.
ReceiptTemperature:1.+3
O
F
2.+4
O
F3.+3
O
F4.5.
Comment:
Inspector:
Date:
Reviewer:
Date:
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 22
InspectionMethodologyforCrabLegs
SamplingA)Checktheconditionoftheproductforanytemperaturerelatedissueswhenpullingsamples.Also,makeanynecessarynotationofthecondition,andtemperaturesfromthetrailer/containerbeingunloaded.B)Inordertopulltheaccuratenumberofsamples,pleaserefertotheBSFQ.C.SamplingPlan.Samplesshallbetakenfromrandomlocationsfrommultiplepallets.Itisalsoimportantthatdifferentproductiondatecodesbesampledandevaluated.
PackagingChecktheconditionoftheouterandinnerpackagingmaterialforineffectivepackagingmaterialsanddefectiveworkmanshipthatwillcontributetoalossofshelf-lifeordehydration.Deficiencieswouldincludepuncturesinwrappingandpolybags/vacpacks,weakcardboard,vacuumpacksnotsealedproperlyandpolybagsnotfoldedovertheproducttopreventdehydration.
Inspectthepackagingandproductfortemperatureabuseusingthefollowingguidelines:
1)Wetcardboardortheconditionofrefrozenwetcardboard
2)Mastercasesorinnerpackagingthatisseverelystucktogetheranddifficulttoseparate.
3)Excessivefrostonproduct
4)Lossofglazeonproduct
5)Productispliable
6)I.Q.F.Clumping:productisstucktogetherwithaccumulatedfrozenliquidinthebag
7)Objectionableodors
8)Discoloredglazethathasbeenrefrozen
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 23
InspectionMethodologyforCrabLegs–continued
LabelingMastercasesandinnerpacksshallbecheckedforthefollowinginformation:Allinformationshallberecordedontheinspectionworksheets.1)ProductDescription
2)ItemNumber(master/inner)
3)LotNumber
4)Brand
5)CountryofOrigin
6)MethodofProduction
7)Packerand/ordistributor
8)Packweightwithunitse.g.(Netwt.40lbs4x10lbs)
9)DateCodese.g.(Productiondatecodes,BestBy,SellBy)
10)ShipmentNumber
11)UPCmaster/inner–mustbescannedandverifiedtobecorrect
12)NutritionalInformation
13)Ingredients
14)CookingInstructions
15)AllergenStatement
Also,recordontheinspectionsheetthedimensionsofthemastercase(LxWxH),palletcount,andnumberofcaseswithinthelot.
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 24
InspectionMethodologyforCrabLegs–continued
InspectionA)PhysicalInspection1.TorecordtheGrossWeightofthemastercaseorinnerpackwithallcontents(cardboardbox,packagingmaterial,andproductwithglazeon).
2.Openmaster/innercasetoexaminetheoverallqualityoftheproducttoensurethatthereisnodehydrationordecompositionpresent.Thereisa“zerotolerance”forthepresenceofanydehydration/decomposition.
3.Atthispointthenetweightmayalsobecalculatedusingthefollowingcalculation.Netweight=Grossweight–(Allpackagingmaterial)
4.ForSub-Sample,randomlyselectsixfullclustersand/ortenpercentofthedeclarednetweightofthemastercase.(Fullclusterisdefinedashavingthreewalkinglegsandaclaw)fromthetop,middle,andbottomtogiveauniformrepresentationoftheglazeontheproduct.Whilepullingsamplespleasetakenoteofthepackforanyobviousappearancedefects,excessiveamountsofuseablebrokenandunusablepieces(Definedbelow).Recordthisweightinthe(GlazeOn)sectionoftheinspectionworksheet.
5.PlaceclustersinaNo8sievewithshoulderportiondown.Removeallvisibleglazefromclustersandletdrainfor2minutesata30oanglewiththeshoulderportionofthecrabplaceddown.(Pleasenotethatoptimumwatertemperatureshouldbebetween70oF&80oF).Afterthe2-minutedrainremoveclustersfromsieveandrecordweightinthe(GlazeOff)sectionoftheinspectionworksheet.
6.Withglazedremovedfromthesubsamplethefollowingcalculationscanbemade.
CalculatedNetWt.=SubSampleGlazeOffwt.lbs.XNetwt.lbs.SubSampleGlazeOnwt.lbs.
%Glaze=(GlazeOnwt.lbs.–GlazeOffwt.lbs.)X100GlazeOnwt.lbs.
(ForKingCrabOnly) CountperTenPounds(UsedforKingCrabLegs)=
NumberofWholeUsableLegsX10lbs.NetWeightGlazeoffwt.lbs.–Wt.ofUnusablePieces
15) Weighandrecordthesizeoftheclustersusingounces.Recordtheseweightsinthe(Grading)sectionoftheinspectionworksheet.Also,ifthereisanexcessiveamountofbrokenpleasedocumentandrecordtheweightsoftheuseable/unusablebrokenpieces.
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 25
InspectionMethodologyforCrabLegs–continued
B)AppearanceInspection(ObserveandDocumentthefollowingappearancedefects).
1.Workmanship–Thecrabshallbeproperlycleanedandprocessed.Shouldersectionsofthecrabshouldbereasonablyfreefromthefollowing:(Carapaceandcarapacelining,mandibles,viscera,andgill).
2.MarineGrowth–Thecrabshallalsobereasonablyfreefrommarinegrowth(sealice,moss,seaweed,barnacles).
3.Scarring–Crabshallbereasonablefreefromexcessscarring/lightscratches.
4.Mottling–Lighttomoderateamountoftanningwouldbeconsideredacceptableandmoderatetodark/heavytanningwouldbeunacceptable.
C)Broken
1.FullCluster–Threewalkinglegsandclawarmisattached.Thetrailerlegmayormaynotbepresenttobeconsideredafullcluster.
2.UseableBroken–Loosewholemajorappendageswithorwithoutshoulderattached.
3.UnusableBroken–Shouldersections,trailerlegs,brokenlegs,brokenclaws/clawarms,tips,pieces
D)OrganolepticInspection(PleaserefertotheSensoryQualityIndicatorsguide)
1.Odor/Flavor–Shallbethatoflivefreshlycaughtandprocessedcrabwithnosour,sicklysweet,orammoniaattributes.
2.Texture–Shallbefirmandmoistintexturewithnosoftormushyattributeswhicharegoodindicatorsthatdecompositionispresent.
3.Color–Shallbeindicativetothatoflivefreshlycaughtandprocessedcrabwithnoblackorbluemeatwhicharegoodindicatorsthatthereissomelevelofdecompositionorthecrabwasimproperlycooked.
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 27
KingCrabFacts
InordertounderstandthevalueofKingCrabalittlehistoryastohowthe“count”ofKingCrabwasestablishedmakestheprocedureswefollowtodaymoreclear.WhentheKingCrabfisheriesbeganinthe70’sitwasthecrabmeatandnotthecrablegs(inshell)thatwassold.EventuallyseafoodprocessorsbegantoexperimentwithsellingthecrabinitsnaturalshellandwhatevolvedwereKingCrablegsandclawspackedinto10-poundboxes.(Infact,processorsdidselltheKingCrabcutupintopartsmuchlikethatofachickenandwheresomesaleslikethiscontinuetothisdaythevolumeof“parts”soldisquitesmall).
Thestandard10-poundpackoflegsandclawsconsistedofthreecomponents:(1)legs,(2)armswithclawand(3)broken.KingCrabwassizedinthefollowingcounts:
6/9 9/12 12/14 14/17 16/20 20/24 20/UP
Thesecountsrepresentedthenumberoflegsinthe10-poundbox.Inaddition,KingCrabshave1armwithclawfor3legs.(innature)Bydividingthecountby3,onecoulddeterminethenumberofarmswithclawsalsointhe10poundbox.Forexample,a14/17counthad14to17legs,plus4to6armswithclaws.Inadditiontothis,each10-poundboxhasabout½poundofbrokenKingCrab.(Brokencanbealegorarmwithclawthathasbeenbroken,usuallyatthejoint.)Thispackwasidentifiedasa“naturalproportion”pack.
Bytheendofthe70’sKingCrablegsandclawsbecamemorepopularthanthecrabmeatitself.Thepackwentfroma10-poundmastertoa20-poundmaster.Determiningthe“count”becamemoreconfusing,buttherulesreallydidnotchange.A14/17countstillmeans14to17legs,butthisisthelegcountfora10poundbox,soina20poundboxthenumberwoulddouble.Likewise,thearmsandclawsdoubleasdoesthebroken.Thusa14/17wouldhave28to34legs,9to12armsandabout1poundofbroken.
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 29
BlueSwimmingCrabFacts
HarvestingTheBlueSwimmingCrabisharvestedyear-roundfromthetropicalwatersoftheSeaofCortez.
CharacteristicsThemaximumlengthfrompointtopointonthecarapaceiseightinches.Thefifthpairoflegsformsflatpaddlesforswimming.Thebodymeatiswhiteandlegmeatisbrown.
ProcessingandPasteurizationFreshcrabsarecookedandthenallowedtocool.Themeatisthenhand-picked,gradedandplacedincans,thenhermeticallysealedandpasteurized.Pasteurizationisaheattreatmentprocesswhichdestroysnaturalpathogenicmicroorganismstoextendshelflifewithoutaddingartificialpreservatives.Oncepasteurized,theproducthasashelflifeof8-12months,underrefrigeration.
AdvantagesofPasteurizedCrabMeat• Dependableyear-roundsupply
• Virtuallyshell-free
• Consistent:Everycanopenedlookslikethelastandwilllooklikethenext
• Controlledinventory
• Quality-controlstandardsdrivenbyfoodtechniciansatallplants
• GuidedbyHACCPregulation
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 30
BlueSwimmingCrabFacts–continued
HandPickedMeat(Availablein5grades):• JumboLump
• Backfin
• Special
• Claw
• ClawFingers
WhiteMeatThetwolargestunbrokenmusclesconnectedtotheswimminglegsofthecrab.
WhiteMeatSmallerandbrokenpiecesofJumboLumpwithlargeflakesincluded.
WhiteMeatTheremainingbodymeatwithsomelumpandflakemeat.
BrownMeatFromtheclawsandlegsofthecrab.
BrownMeatFirstsectionoftheCrabClawwithpartoftheshellremoved.
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 31
PasteurizedCrabmeatProcedures
InspectionandReceiving• Uponreceivingashipmentofrefrigeratedcannedpasteurizedcrabmeatitisimportanttodocument
thetemperatureofthecontainer/traileraswellasrecordseveralpulptemperatures.Pleasenotethattemperaturesshouldfallbetween32.5oF&38oF.Thecriticallimitforrefrigeratedpasteurizedcrabmeatis(+40oF).Foradditionalinformationpleasereferencethe(Fish&FisheriesProductsHazards&ControlGuidance:ThirdEdition,Chapter12)listedonpages(26-27).
• Allshipmentsofrefrigeratedpasteurizedcrabmeatcontainatimetemperatureindicator(T.T.I.)oratimetemperaturerecorder(T.T.R.)upondeliveryunlesstheoriginationlocationonthegeneralbillofladingislessthan4hoursfromBeaverStreetFisheries.Pleasenotethattemperaturesshouldfallbetween32.5oF&38oF.
• Inordertoinspectthecrabmeat,placetheunopenedcanonthescaleandrecordthisintheGrossWeightsectionoftheinspectionworksheet.OpenthecanandemptythemeatandnaturaljuicesontothescaleandrecordthisintheNetWeightsectionoftheinspectionworksheet.
• Afterrecordingtheweights,itisimportanttosmellthemeattodetermineifanyoffodorsarepresent(sour,sicklysweet,ammonia).Themeatshouldappearclean,whiteandsmellfreshwithnooffodors,colors.Thetextureshouldbefirmandmoistwithnomushyordryattributes.
• Wheninspectingcrabmeat,itisimportanttosiftthroughthemeatandrecordanyphysicaldefectssuchasshellandcartilage.
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 32
PasteurizedCrabmeatProcedures–continued
KindsofPasteurizedCrabmeat
Colossal
JumboLump
SuperLump
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 33
PasteurizedCrabmeatProcedures–continuedLump
Special
Claw
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 34
PasteurizedCrabmeatProcedures–continuedForreceivingofrefrigerated(notfrozen)cooked,ready-to-eatorraw,ready-to-eatfisheryproductstobestored,orprocessedwithoutfurthercooking:What:Theinternaltemperatureofthefisheryproductthroughouttransportation;
ORThetemperatureofthetruckorothercarrierthroughouttransportation;
ORforfisheryproductswithatransittimeoffourhoursorless:Theinternaltemperatureofarepresentativenumberofcontainersinthelotattimeofdelivery;
ORTheadequacyoficeorchemicalcoolingmediaattimeofdelivery.
How:Useatime/temperatureintegratorforproductinternaltemperaturemonitoringduringtransit;ORUseamaximumindicatingthermometerforambientairtemperaturemonitoringduringtransit;ORUseadigitaltime/temperaturedataloggerforproductinternaltemperatureorambientairtemperaturemonitoringduringtransit;ORUsearecorderthermometerforambientairtemperaturemonitoringduringtransit;ORUseadialordigitalthermometerforinternalproducttemperaturemonitoringatreceipt;ORMakevisualobservationsoftheadequacyoficeorothercoolingmediainasufficientnumberofcontainerstorepresenttheentireproduct.
Frequency:Eachshipment.
Who:Withrecorderthermometers,time/temperatureintegrators,hightemperaturealarms,maximumindicatingthermometers,anddigitaldataloggers,monitoringisperformedbytheequipmentitself.However,anytimethatsuchinstrumentationisused,avisualcheckshouldbemadeatleastonceperdayinordertoensurethatthecriticallimitshaveconsistentlybeenmet.Thesechecks,aswellasdialthermometerchecks,timeofexposurechecks,andadequacyoficeorothercoolingmediachecksmaybeperformedbythereceivingemployee,theequipmentoperator,aproductionsupervisor,amemberofthequalitycontrolstaff,oranyotherpersonwhohasanunderstandingoftheprocessandthemonitoringprocedure.
ReferenceFish&FisheriesProductsHazards&ControlGuidance:ThirdEdition,Chapter12.
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 35
PasteurizedCrabmeatProcedures–continuedForreceivingofrefrigerated(notfrozen)cooked,ready-to-eatorraw,ready-to-eatfisheryproductstobestored,orprocessedwithoutfurthercooking:
CorrectiveAction:Rejectshipment,iftheCLisnotmet;ORHoldtheproductuntilitcanbeevaluatedbasedonitstotaltime/temperatureexposure;AND
Discontinueuseofsupplierorcarrieruntilevidenceisobtainedthattransportationpracticeshavechanged.
Note:Ifanincominglotthatfailstomeetareceivingcriticallimitismistakenlyaccepted,andtheerrorislaterdetected,thefollowingactionsshouldbetaken:1)thelotandanyproductsprocessedfromthatlotshouldbedestroyed,divertedtoanonfooduseortoauseinwhichthecriticallimitisnotapplicable,orplacedonholduntilafoodsafetyevaluationcanbecompleted;and2)anyproductsprocessedfromthatlotthathavealreadybeendistributedshouldberecalledandsubjectedtotheactionsdescribedabove.
Records:Receivingrecordshowingtheresultsofthetime/temperatureintegratorchecks;ORPrintoutfromdigitaltime/temperaturedatalogger;OR
Recorderthermometerchart;OR
Receivingrecordshowingtheresultsofthe
maximumindicatingthermometerchecks;
ORTheresultsofinternalproducttemperaturemonitoringatreceipt;AND
Thedateandtimeofdepartureandarrivalofthevehicle;ORReceivingrecordshowingtheresultsoftheiceorothercoolingmediachecks.
ReferenceFish&FisheriesProductsHazards&ControlGuidance:ThirdEdition,Chapter12.
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 36
PasteurizedCrabmeatProcedures–continued
Storage• Oncecrabmeatisreceivedintoinventoryitisimmediatelyplacedinarackedcoolerwhichis
continuouslymonitoredbymultipletemperaturerecordingdeviceswhicharecalibratedforaccuracyonaregularbasis(quarterly).
• Intheeventofasystemfailureortemperaturesexceeding40oFtherecordingdevicesareconnectedtoahightemperaturealarmsystemwhichisprogrammedtoalertourmaintenancedepartment24hoursaday.Inaddition,alltimetemperaturedataiscapturedondataloggerswhichhavebackupbatterysupportintheeventofalossofpower.
• Onaverageourcoolertemperaturesfluctuatebetween33oF&35oF.
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 37
PasteurizedCrabmeatProcedures–continued
Shipping
• Whenanorderisplacedforrefrigeratedpasteurizedcrabmeattheproductispulledfromthecoolerracksandwrappedwithinsulatedfoilbubblewraptohelpinsulateandprotecttheproductfromanytemperaturefluctuationsduringtransittoourcustomers.
• Onceproducthasbeenwrappeditwillremaininthecooleruntiltimetobeplacedonthetraileratwhichtimeasmallslitwillbemadeintothebubblewrapinordertoplacethetimetemperaturereorderdevice(TempTale4)inside.
• ToactivateTempTale4pleaserefertotheorangedisplaypanellabeled“ShipperInstructions”.
• Pleasenotethemastercartonthatcontainsthetimetemperaturerecordershallbelabeledwithanorangeandwhitestickerthatstates:(Crabmeat-Maintain34oFTTRInside).
• Thetrailershallbecheckedforcleanliness,sanitation,unitisrunningproperly,andtemperaturesarenotatedonthetrailershippinglogwhichistobesignedbythedriveronceloadedandsealed.
• Oncetrailerisloadedandsealedthedriversignsallpaperworkandunderstandstheimportanceofmaintainingtemperatureswithintheproductscriticallimitations.
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 38
SoftShellCrabs
Crabsaremeasuredtiptotipinordertodeterminesize.
SizingGuidelineforSoftShellCrab
Size Pack Measure BoxWeightApprox.Ind.Crab
Wt.(oz.).
Whales 10/1.5dozen 5.5inches&Up 5.25to5.75lbs. 4.5ozto5.5oz
Jumbo 10/2dozen 5-5to5inches 5.25to5.75lbs. 3.5ozto4.5oz
Prime 10/3dozen 4.5to5inches 6.0to6.5lbs. 2.5ozto3.5oz
Hotel 10/4dozen 4to4.5inches 6.0to6.5lbs. 2.0ozto2.5oz
Medium 10/4dozen 3.5to4inches 4.5to5.0lbs. 1.5ozto2.0oz
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 39
InspectionMethodologyforLobsterSamplingA)Checktheconditionoftheproductforanytemperaturerelatedissueswhenpullingsamples.Also,makeanynecessarynotationofthecondition,andtemperaturesfromthetrailer/containerbeingunloaded.B)Inordertopulltheaccuratenumberofsamples,pleaserefertotheBSFQ.C.SamplingPlan.Samplesshallbetakenfromrandomlocationsfrommultiplepallets.Itisalsoimportantthatdifferentproductiondatecodesbesampledandevaluated.PackagingChecktheconditionoftheouterandinnerpackagingmaterialforineffectivepackagingmaterialsanddefectiveworkmanshipthatwillcontributetoalossofshelf-lifeordehydration.Deficiencieswouldincludepuncturesinwrappingandpolybags/vacpacks,weakcardboard,vacuumpacksnotsealedproperlyandpolybagsnotfoldedovertheproducttopreventdehydration.Inspectthepackagingandproductfortemperatureabuseusingthefollowingguidelines:
1)Wetcardboardortheconditionofrefrozenwetcardboard
2)Mastercasesorinnerpackagingthatisseverelystucktogetheranddifficulttoseparate.
3)Excessivefrostonproduct
4)Lossofglazeonproduct
5)Productispliable
6)I.Q.F.Clumping:productisstucktogetherwithaccumulatedfrozenliquidinthebag
7)Objectionableodors
8)Discoloredglazethathasbeenrefrozen
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 40
InspectionMethodologyforLobster–continued
Labeling
Mastercasesandinnerpacksshallbecheckedforthefollowinginformation:Allinformationshallberecordedontheinspectionworksheets.
1)ProductDescription
2)ItemNumber(master/inner)
3)LotNumber
4)Brand
5)CountryofOrigin
6)MethodofProduction
7)Packerand/ordistributor
8)Packweightwithunitse.g.(Netwt.40lbs4x10lbs)
9)DateCodese.g.(Productiondatecodes,BestBy,SellBy)
10)ShipmentNumber
11)UPC(master/inner)–mustbescannedandverifiedtobecorrect
12)NutritionalInformation
13)Ingredients
14)CookingInstructions
15)AllergenStatement
Also,recordontheinspectionsheetthedimensionsofthemastercase(LxWxH),innercase,palletcount,andnumberofcaseswithinthelot.
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 41
InspectionMethodologyforLobster–continued
Inspection
A)PhysicalInspection
1.RecordtheGrossWeightofthemastercaseorinnerpackwithallcontents(cardboardbox,packagingmaterial,andproductwithglazeon).
2.Openmaster/innercasetoexaminetheoverallqualityoftheproducttoensurethatthereisnodehydrationordecompositionpresent.Thereisa“zerotolerance”forthepresenceofanydehydration/decomposition.
3.Inordertoobtainatareweightforthebags,countthenumberoftailswhileexaminingfordefects,andthenmultiplythatnumberbytheaverageweightoftheplasticbag/polywrap.Atthispointthenetweightmayalsobecalculatedusingthefollowingcalculation.Netweight=Grossweight–(Allpackagingmaterial)
4.ForSub-Sample,randomlyselectsixlobstertailsand/ortenpercentofthedeclarednetweightfromthemaster/innercases.Removepolywrap/plasticbagsandrecordtheweightofthetailsinthe(GlazeOn)sectionoftheinspectionworksheet.
5.PlacelobstertailsinaNo8sievewithbellyportiondown.Removeallvisibleglazefromthelobsterandletdrainfor2minutesata30oangle.(Pleasenotethatoptimumwatertemperatureshouldbebetween70oF&80oF).Afterthe2-minutedrain,removelobstertailsfromsieveandrecordweightinthe(GlazeOff)sectionoftheinspectionworksheet.
6.Withglazedremovedfromthesubsamplethefollowingcalculationscanbemade.
CalculatedNetWt.=SubSampleGlazeOffwt.lbs.XNetwt.lbs.SubSampleGlazeOnwt.lbs.
%Glaze=(GlazeOnwt.lbs.–GlazeOffwt.lbs.)X100GlazeOnwt.lbs.
7.Weighandrecordthesizeofeachofthelobstertailinounces.Recordtheseweightsinthe(Grading)sectionoftheinspectionworksheet.Tailsshouldfall(+/-)a½ounceforadeclaredsizeoralltailsshouldfallbetweenadeclaredsizerangewiththeexceptionofthe10-12oz.sizerangewhichcanfallbetween9.5-12oz.
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 42
InspectionMethodologyforLobster–continuedB)AppearanceInspection(ObserveandDocumentthefollowingappearancedefects).
1.BlackBellies–Noticeabledarkareaonthebellymembraneandanalareaofthelobster.
2.SoftShell–Lobstershellissofttothetouchandmayinsomecasesappeartranslucent.3.Excessivethroatmeat–Themeatextendspasttheshellportionmorethana1½inches.Insomecasethisportionofthemeatmayappeardirtyorgray.
4.BrokenorCrackedshell–Theshellispartiallybrokenorcracked.
5.Brokenanddamagedtails–Pleasenoteifthelobsterhasbrokenormissingtailsfins.Themiddletailfinisreferredtoasthetelson.
C)OrganolepticInspection(PleaserefertotheSensoryQualityIndicatorsguide)
1.Odor/Flavor–Shallbethatoffreshlycaughtandprocessedlobsterwithnosour,sicklysweet,orammoniaattributes.
2.Texture–Shallbefirmandmoistintexturewithnosoftormushyattributeswhicharegoodindicatorsthatdecompositionispresent.
3.Color–Shallbeindicativetothatoflivefreshlycaughtandprocessedlobster.
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 43
InspectionMethodologyforShrimp(IQF,Breaded,Block)
SamplingA)Checktheconditionoftheproductforanytemperaturerelatedissueswhenpullingsamples.Also,makeanynecessarynotationofthecondition,andtemperaturesfromthetrailer/containerbeingunloaded.
B)Inordertopulltheaccuratenumberofsamples,pleaserefertotheBSFQ.C.SamplingPlan.Samplesshallbetakenfromrandomlocationsfrommultiplepallets.Itisalsoimportantthatdifferentproductiondatecodesbesampledandevaluated.
PackagingChecktheconditionoftheouterandinnerpackagingmaterialforineffectivepackagingmaterialsanddefectiveworkmanshipthatwillcontributetoalossofshelf-lifeordehydration.Deficiencieswouldincludepuncturesinwrappingandpolybags/vacpacks,weakcardboard,vacuumpacksnotsealedproperlyandpolybagsnotfoldedovertheproducttopreventdehydration.Inspectthepackagingandproductfortemperatureabuseusingthefollowingguidelines:
1)Wetcardboardortheconditionofrefrozenwetcardboard
2)Mastercasesorinnerpackagingthatisseverelystucktogetheranddifficulttoseparate.
3)Excessivefrostonproduct
4)Lossofglazeonproduct
5)Productispliable
6)I.Q.F.Clumping:productisstucktogetherwithaccumulatedfrozenliquidinthebag
7)Objectionableodors
8)Discoloredglazethathasbeenrefrozen
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 44
InspectionMethodologyforShrimp–continuedLabelingMastercasesandinnerpacksshallbecheckedforthefollowinginformation:Allinformationshallberecordedontheinspectionworksheets.1)ProductDescription
2)ItemNumber(master/inner)
3)LotNumber
4)Brand
5)CountryofOrigin
6)MethodofProduction
7)Packerand/ordistributor
8)Packweightwithunitse.g.(Netwt.40lbs4x10lbs)
9)DateCodese.g.(Productiondatecodes,BestBy,SellBy)
10)ShipmentNumber
11)UPC(master/inner)–mustbescannedandverifiedtobecorrect
12)NutritionalInformation
13)Ingredients
14)CookingInstructions
15)AllergenStatement
Also,recordontheinspectionsheetthedimensionsofthemastercase(LxWxH),palletcount,andnumberofcaseswithinthelot.
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 45
InspectionMethodologyforShrimp–continued
IQFInspectionA)PhysicalInspection
1.RecordtheGrossWeightofthemastercaseorinnerpackwithallcontents(cardboardbox,packagingmaterial,&productwithglazeon).
2.Openmaster/innercasetoexaminetheoverallqualityoftheproducttoensurethatthereisnodehydrationordecompositionpresent.Thereisa“zerotolerance”forthepresenceofanydehydration/decomposition.
3.Atthispointthenetweightmayalsobecalculatedusingthefollowingcalculation.Netweight=Grossweight–(Allpackagingmaterial)
4.ForSub-Sample,randomlyselectaminimumof1to2poundsforsubsampleandrecordweightinthe(GlazeOn)sectionoftheworksheet.Forblockfrozenshrimpthewholeblockwillneedtobethawedfirstinordertoobtainthesubsample.
5a).IQFShrimp–PlaceshrimpinaNo8sieveandremoveallvisibleglazefromtheshrimpandletdrainfor2minutesata30oangle.(Pleasenotethatoptimumwatertemperatureshouldbebetween70oF&80oF).Afterthe2-minutedrain,removeshrimpfromsieveandrecordweightinthe(GlazeOff)sectionoftheinspectionworksheet.
5b).BreadedShrimp–PlacebreadedshrimpevenlyacrossthebottomportionofNo8sieveandremoveallbreadingfromshrimpinthesubsampleusingthespraymethod.(Pleasenotethatoptimumwatertemperatureshouldbebetween70oF&80oF).Onceallbreadinghasbeenremovedletshrimpdrainfor2minutesata30oangle.Afterthe2-minutedrain,removeshrimpfromsieveandrecordweightinthe(GlazeOff)sectionoftheinspectionworksheet.
5c).BlockFrozenShrimp–Placeshrimpinaplasticbagandsubmergeunderrunningwateruntilshrimphavethawedcompletely.(Pleasenotethatoptimumwatertemperatureshouldbebetween70oF&80oF).OnceshrimphavethawedplacetheminaNo8sieveandletdrainfor2minutesata30oangle.Afterthe2-minutedrain,removeshrimpfromsieveandrecordweightinthe(CalculatedNetWeight)sectionoftheinspectionworksheet.
6.Withshrimpthawed,de-glazed,orbreadingremovedfromthesubsamplethefollowingcalculationscanbemade.
CalculatedNetWt.=SubSampleGlazeOffwt.lbs.XNetwt.lbs.SubSampleGlazeOnwt.lbs.
%Glaze=(GlazeOnwt.lbs.–GlazeOffwt.lbs.)X100GlazeOnwt.lbs.
%Breading*=(BreadOnwt.lbs.–BreadingOffwt.lbs.)X100BreadOnwt.lbs.
*Pleasenotethe%Breadingfor“breadedshrimp”shouldnotexceed52%
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 46
InspectionMethodologyforShrimp–continuedInordertoobtainthecountperpoundcountthenumberofuseableshrimpinthesub-sample.Separatepieces/brokenshrimpfromsub-sampleandrecordasweightintheInspectionReport.(Pleasenotethatcountperpoundforbreadedshrimpwouldbedeterminedwithbreadon).
CountperPound=NumberofWholeUsablePiecesX100(SubGlazeOffwt.lbs.–Wt.ofUnusablePieceslbs.)
Shrimparecustomarilysoldbythecountornumberofindividualheadless,shell-onshrimpperpound.Buyersshouldnotordershrimpbydescriptivenames,i.e.,jumbo,large,medium.Orderingbycountsismorepreciseandunderstandable.Anycountorsizemixcanbeordered,butcommoncommercialcountsbegininunitsoffivecounts.Thelistedcountsaremostcommonforthepackinghouseordockside.Pleasenotethecommonsizes.
U/10 16/20 21/25 31/35 36/40 56/60 61/70
B)AppearanceInspection(ObserveandDocumentthefollowingappearancedefects).Pleasenoteanyofthefollowingdefects.
•Longthroatmeat •MeatDiscoloration
•Sandveins •Blackspotonmeat
•Brownmeat •Tailrotandblacktail
•Softtail •Chiptail
•Miscut •Buttonhole
•IQFClumping •BreadedShrimpClumping
C)OrganolepticInspection(PleaserefertotheSensoryQualityIndicatorsguide)
1.Odor/Flavor–Shallbethatoffreshlycaughtandprocessedshrimpwithnosour,sicklysweet,orammoniaattributes.Shrimpshallalsobefreefromthefollowingodors/flavors.
•ModeratetoStrongGeosmini.e.muddy/grassy.•Sour,Ammonia•Fecal,Putrid•Stale,Cardboard•Petroleum,Diesel•Chemical
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 47
InspectionMethodologyforShrimp–continued2.Texture–Shallbefirmandmoistintexturewithnosoftormushyattributeswhicharegood
indicatorsthatdecompositionispresent.Arubberytextureofshrimpisagoodindicativeofthemisuseofphosphates.
3.Color–Shallbeindicativetothatoflivefreshlycaughtandprocessedshrimp.Itisimportanttonoteiftheshrimphaveanydiscoloration.Thisisagoodindicatorthatdecompositionispresent.(Blackspotsonthemeat/tail,reddishblotchesonthemeat/tailportions).Translucencyofshrimpisagoodindicativeofthemisuseofphosphates.
BLOCKFROZEN IQFSHRIMP
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 48
InspectionMethodologyforScallops(IQF,Breaded,Block)
SamplingA)Checktheconditionoftheproductforanytemperaturerelatedissueswhenpullingsamples.Also,makeanynecessarynotationofthecondition,andtemperaturesfromthetrailer/containerbeingunloaded.
B)Inordertopulltheaccuratenumberofsamples,pleaserefertotheBSFQ.C.SamplingPlan.Samplesshallbetakenfromrandomlocationsfrommultiplepallets.Itisalsoimportantthatdifferentproductiondatecodesbesampledandevaluated.
PackagingChecktheconditionoftheouterandinnerpackagingmaterialforineffectivepackagingmaterialsanddefectiveworkmanshipthatwillcontributetoalossofshelf-lifeordehydration.Deficiencieswouldincludepuncturesinwrappingandpolybags/vacpacks,weakcardboard,vacuumpacksnotsealedproperlyandpolybagsnotfoldedovertheproducttopreventdehydration.
Inspectthepackagingandproductfortemperatureabuseusingthefollowingguidelines:
1)Wetcardboardortheconditionofrefrozenwetcardboard
2)Mastercasesorinnerpackagingthatisseverelystucktogetheranddifficulttoseparate.
3)Excessivefrostonproduct
4)Lossofglazeonproduct
5)Productispliable
6)I.Q.F.Clumping:productisstucktogetherwithaccumulatedfrozenliquidinthebag
7)Objectionableodors
8)Discoloredglazethathasbeenrefrozen
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 49
InspectionMethodologyforScallops–continuedLabelingMastercasesandinnerpacksshallbecheckedforthefollowinginformation:Allinformationshallberecordedontheinspectionworksheets.1)ProductDescription
2)ItemNumber(master/inner)
3)LotNumber
4)Brand
5)CountryofOrigin
6)MethodofProduction
7)Packerand/ordistributor
8)Packweightwithunitse.g.(Netwt.40lbs4x10lbs)
9)DateCodese.g.(Productiondatecodes,BestBy,SellBy)
10)ShipmentNumber
11)UPC(master/inner)–mustbescannedandverifiedtobecorrect
12)NutritionalInformation
13)Ingredients
14)CookingInstructions
15)AllergenStatement
Also,recordontheinspectionsheetthedimensionsofthemastercase(LxWxH),palletcount,andnumberofcaseswithinthelot.
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 50
InspectionMethodologyforScallops–continuedIQFInspectionA)PhysicalInspection
1.RecordtheGrossWeightofthemastercaseorinnerpackwithallcontents(cardboardbox,packagingmaterial,andproductwithglazeon).
2.Openmaster/innercasetoexaminetheoverallqualityoftheproducttoensurethatthereisnodehydrationordecompositionpresent.Thereisa“zerotolerance”forthepresenceofanydehydration/decomposition.
3.Atthispointthenetweightmayalsobecalculatedusingthefollowingcalculation.Netweight=Grossweight–(Allpackagingmaterial)
4.ForSub-Sample,randomlyselectaminimumof1to2poundsforsubsampleandrecordweightinthe(GlazeOn)sectionoftheworksheet.Forblockfrozenscallopsthewholeblockwillneedtobethawedfirstinordertoobtainthesubsample.
5a).IQFScallops–PlacescallopsinaNo8sieveandremoveallvisibleglazefromthescallopsandletdrainfor2minutesata30oangle.(Pleasenotethatoptimumwatertemperatureshouldbebetween70oF&80oF).Afterthe2-minutedrain,removescallopsfromsieveandrecordweightinthe(GlazeOff)sectionoftheinspectionworksheet.
5b).BreadedScallops–PlacebreadedscallopsevenlyacrossthebottomportionofNo8sieveandremoveallbreadingfromscallopsinthesubsampleusingthespraymethod.(Pleasenotethatoptimumwatertemperatureshouldbebetween70oF&80oF).Onceallbreadinghasbeenremovedletscallopsdrainfor2minutesata30oangle.Afterthe2-minutedrain,removescallopsfromsieveandrecordweightinthe(GlazeOff)sectionoftheinspectionworksheet.
5c).BlockFrozenScallops–Placescallopsinaplasticbagandsubmergeunderrunningwateruntilscallopshavethawedcompletely.(Pleasenotethatoptimumwatertemperatureshouldbebetween70oF&80oF).OncescallopshavethawedplacetheminaNo8sieveandletdrainfor2minutesata30oangle.Afterthe2-minutedrain,removescallopsfromsieveandrecordweightinthe(CalculatedNetWeight)sectionoftheinspectionworksheet.
6.Withscallopsthawed,de-glazed,orbreadingremovedfromthesubsamplethefollowingcalculationscanbemade.
CalculatedNetWt.=SubSampleGlazeOffwt.lbs.XNetwt.lbs.SubSampleGlazeOnwt.lbs.
%Glaze=(GlazeOnwt.lbs.–GlazeOffwt.lbs.)X100GlazeOnwt.lbs.
%Breading*=(BreadOnwt.lbs.–BreadingOffwt.lbs.)X100BreadOnwt.lbs.
*Pleasenotethe%Breadingfor“breadedscallops”shouldnotexceed52%
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 51
InspectionMethodologyforScallops–continued
Inordertoobtainthecountperpoundcountthenumberofuseablescallopsinthesub-sample.Separatepieces/brokenscallopsfromsub-sampleandrecordasweightintheInspectionReport.(Pleasenotethatcountperpoundforbreadedscallopswouldbedeterminedwithbreadon).
CountperPound=NumberofWholeUsablePiecesX100(SubGlazeOffWt.lbs.–Wt.ofUnusablePieceslbs.)
ScallopSizing
U/10 10/20 20/30 30/40 80/100 100/120 120/150
B)AppearanceInspection(ObserveandDocumentthefollowingappearancedefects).Pleasenoteanyofthefollowingdefects.
•Viscera •MeatDiscoloration(Purple/Gray)
•Sand/Grit/Shell •PumpkinColorMeat
•IQFClumping •BreadedScallopsClumping
•YellowingofMeatduetoaging •DehydrationSpots
C)OrganolepticInspection(PleaserefertotheSensoryQualityIndicatorsguide.)
1.Odor/Flavor–Shallbethatoffreshlycaughtandprocessedscallopswithnosour,sicklysweet,orammoniaattributes.Scallopsshallalsobefreefromthefollowingodors/flavors.
•Sour,Ammonia•OldFreezerodor/flavors•Chemical
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 52
InspectionMethodologyforScallops–continued2.Texture–Shallbefirmandmoistintexturewithnosoftormushyattributeswhicharegoodindicatorsthatdecompositionispresent.Arubberytextureofthescallopsisagoodindicativeofthemisuseofphosphates.
3.Color–Shallbeindicativetothatoflivefreshlycaught,shuckedandprocessedscallops.Itisimportanttonoteifthescallopshaveanydiscoloration.Thisisagoodindicatorthatdecompositionispresent.Translucencyofscallopsisagoodindicativeofthemisuseofphosphates.
DryScallops–74%to82%moisture
Theycanbesoakedinfreshwateruptoamoisturepercentageof82%andstillbecalledadryscallop.Above82%andmustbedeclared“WaterAdded”.
WetScallops–83%-86%moisture
Packersmayusesodiumtripolyphosphatetomakethescallopssoakadditionalwater.
Anyuseofaningredientthatdoesnothaveanutritionalvaluemustbeindicatedandforwhatpurpose.Ie.(STP–toretainmoisture)
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 53
InspectionMethodologyforSquid(IQF,Breaded,Block)
SamplingA)Checktheconditionoftheproductforanytemperaturerelatedissueswhenpullingsamples.Also,makeanynecessarynotationofthecondition,andtemperaturesfromthetrailer/containerbeingunloaded.
B)Inordertopulltheaccuratenumberofsamples,pleaserefertotheBSFQ.C.SamplingPlan.Samplesshallbetakenfromrandomlocationsfrommultiplepallets.Itisalsoimportantthatdifferentproductiondatecodesbesampledandevaluated.
PackagingChecktheconditionoftheouterandinnerpackagingmaterialforineffectivepackagingmaterialsanddefectiveworkmanshipthatwillcontributetoalossofshelf-lifeordehydration.Deficiencieswouldincludepuncturesinwrappingandpolybags/vacpacks,weakcardboard,vacuumpacksnotsealedproperlyandpolybagsnotfoldedovertheproducttopreventdehydration.Inspectthepackagingandproductfortemperatureabuseusingthefollowingguidelines:
1)Wetcardboardortheconditionofrefrozenwetcardboard
2)Mastercasesorinnerpackagingthatisseverelystucktogetheranddifficulttoseparate.
3)Excessivefrostonproduct
4)Lossofglazeonproduct
5)Productispliable
6)I.Q.F.Clumping:productisstucktogetherwithaccumulatedfrozenliquidinthebag
7)Objectionableodors
8)Discoloredglazethathasbeenrefrozen
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 54
InspectionMethodologyforSquid–continuedLabelingMastercasesandinnerpacksshallbecheckedforthefollowinginformation:Allinformationshallberecordedontheinspectionworksheets.
1)ProductDescription
2)ItemNumber(master/inner)
3)LotNumber
4)Brand
5)CountryofOrigin
6)MethodofProduction
7)Packerand/ordistributor
8)Packweightwithunitse.g.(Netwt.40lbs4x10lbs)
9)DateCodese.g.(Productiondatecodes,BestBy,SellBy)
10)ShipmentNumber
11)UPC(master/inner)–mustbescannedandverifiedtobecorrect
12)NutritionalInformation
13)Ingredients
14)CookingInstructions
15)AllergenStatement
Also,recordontheinspectionsheetthedimensionsofthemastercase(LxWxH),palletcount,andnumberofcaseswithinthelot.
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 55
InspectionMethodologyforSquid–continuedIQFInspectionA)PhysicalInspection
1.RecordtheGrossWeightofthemastercaseorinnerpackwithallcontents(cardboardbox,packagingmaterial,andproductwithglazeon).
2.Openmaster/innercasetoexaminetheoverallqualityoftheproducttoensurethatthereisnodehydrationordecompositionpresent.Thereisa“zerotolerance”forthepresenceofanydehydration/decomposition.
3.Atthispointthenetweightmayalsobecalculatedusingthefollowingcalculation.Netweight=Grossweight–(Allpackagingmaterial)
4.ForSub-Sample,randomlyselectaminimumof1to2poundsforsubsampleandrecordweightinthe(GlazeOn)sectionoftheworksheet.Forblockfrozencalamarithewholeblockwillneedtobethawedfirstinordertoobtainthesubsample.
5a).IQFRings/Strips/Tentacles–PlacesquidinaNo8sieveandremoveallvisibleglazefromthesquidandletdrainfor2minutesata30oangle.(Pleasenotethatoptimumwatertemperatureshouldbebetween70oF&80oF).Afterthe2-minutedrain,removesquidfromsieveandrecordweightinthe(GlazeOff)sectionoftheinspectionworksheet.
5b).BreadedCalamari–PlacebreadedcalamarievenlyacrossthebottomportionofNo8sieveandremoveallbreadingfromcalamariinthesubsampleusingthespraymethod.(Pleasenotethatoptimumwatertemperatureshouldbebetween70oF&80oF).Onceallbreadinghasbeenremovedletcalamaridrainfor2minutesata30oangle.Afterthe2-minutedrain,removecalamarifromsieveandrecordweightinthe(GlazeOff)sectionoftheinspectionworksheet.
5c).BlockFrozenSquid–Placesquidinaplasticbagandsubmergeunderrunningwateruntilsquidhavethawedcompletely.(Pleasenotethatoptimumwatertemperatureshouldbebetween70oF&80oF).OncesquidhavethawedplacetheminaNo8sieveandletdrainfor2minutesata30oangle.Afterthe2-minutedrain,removesquidfromsieveandrecordweightinthe(CalculatedNetWeight)sectionoftheinspectionworksheet.
6.Withsquidthawed,de-glazed,orbreadingremovedfromthesubsamplethefollowingcalculationscanbemade.
CalculatedNetWt.=SubSampleGlazeOffwt.lbs.XNetwt.lbs.SubSampleGlazeOnwt.lbs.
%Glaze=(GlazeOnwt.lbs.–GlazeOffwt.lbs.)X100GlazeOnwt.lbs.
%Breading*=(BreadOnwt.lbs.–BreadingOffwt.lbs.)X100BreadOnwt.lbs.
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 56
InspectionMethodologyforSquid–continued
Tubes&Tentacles–Tubesaretobemeasuredwitharulerandfallbetweenthedeclaredsizerangesin(inches).Thereshouldbeanequalnumberoftubesandtentaclesinthepack.Usethefollowingcalculationtodeterminethisinformation.
RatioforTubes:NumberofTubes/Numberoftubesandtentacles.
RatioforTentacles:NumberofTubes/Numberoftubesandtentacles.
•Tubes–Tubesaretobemeasuredwitharulerandfallbetweenthedeclaredsizerangesin(inches).
•Rings–Thenumberofringsshouldbecountedwithintheindividualunit.
•RingsandTentacles–Thenumberofrings&tentaclesshouldbecountedwithintheindividualunit.
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 57
InspectionMethodologyforSquid–continuedB)AppearanceInspection(ObserveandDocumentthefollowingappearancedefects).Pleasenoteanyofthefollowingdefects.
•PensandQuills •Beaks
•IQFClumping •BreadedCalamariClumping
•YellowingofMeatDueAging •DehydrationSpots
C)OrganolepticInspection(PleaserefertotheSensoryQualityIndicatorsguide)
1.Odor/Flavor–Shallbethatoffreshlycaughtandprocessedsquidwithnosour,sicklysweet,orammoniaattributes.Squidshallalsobefreefromthefollowingodors/flavors.
•Sour,Ammonia•OldFreezerodor/flavors•Chemical
2.Texture–Shallbefirmandmoistintexturewithnosoftormushyattributeswhicharegoodindicatorsthatdecompositionispresent.
3.Color–Shallbeindicativetothatoflivefreshlycaughtandprocessedsquid.Itisimportanttonoteifthesquid/calamarihasanydiscoloration.Thisisagoodindicatorthatdecompositionispresent.
Beaks
Quill
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 58
InspectionMethodologyforFinFish(IQF&Breaded)SamplingA)Checktheconditionoftheproductforanytemperaturerelatedissueswhenpullingsamples.Also,makeanynecessarynotationofthecondition,andtemperaturesfromthetrailer/containerbeingunloaded.
B)Inordertopulltheaccuratenumberofsamples,pleaserefertotheBSFQ.C.SamplingPlan.Samplesshallbetakenfromrandomlocationsfrommultiplepallets.Itisalsoimportantthatdifferentproductiondatecodesbesampledandevaluated.
PackagingChecktheconditionoftheouterandinnerpackagingmaterialforineffectivepackagingmaterialsanddefectiveworkmanshipthatwillcontributetoalossofshelf-lifeordehydration.Deficiencieswouldincludepuncturesinwrappingandpolybags/vacpacks,weakcardboard,vacuumpacksnotsealedproperlyandpolybagsnotfoldedovertheproducttopreventdehydration.
Inspectthepackagingandproductfortemperatureabuseusingthefollowingguidelines:
1)Wetcardboardortheconditionofrefrozenwetcardboard
2)Mastercasesorinnerpackagingthatisseverelystucktogetheranddifficulttoseparate.
3)Excessivefrostonproduct
4)Lossofglazeonproduct
5)Productispliable
6)I.Q.F.Clumping:productisstucktogetherwithaccumulatedfrozenliquidinthebag
7)Objectionableodors
8)Discoloredglazethathasbeenrefrozen
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 59
InspectionMethodologyforFinFish–continuedLabelingMastercasesandinnerpacksshallbecheckedforthefollowinginformation:Allinformationshallberecordedontheinspectionworksheets.1)ProductDescription
2)ItemNumber(master/inner)
3)LotNumber
4)Brand
5)CountryofOrigin
6)MethodofProduction
7)Packerand/ordistributor
8)Packweightwithunitse.g.(Netwt.40lbs4x10lbs)
9)DateCodese.g.(Productiondatecodes,BestBy,SellBy)
10)ShipmentNumber
11)UPC(master/inner)–mustbescannedandverifiedtobecorrect
12)NutritionalInformation
13)Ingredients
14)CookingInstructions
15)AllergenStatementAlso,recordontheinspectionsheetthedimensionsofthemastercase(LxWxH),palletcount,andnumberofcaseswithinthelot.
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 60
InspectionMethodologyforFinFish–continuedIQFInspectionA)PhysicalInspection
1.RecordtheGrossWeightofthemastercaseorinnerpackwithallcontents(cardboardbox,packagingmaterial,andproductwithglazeon).
2.Openmaster/innercasetoexaminetheoverallqualityoftheproducttoensurethatthereisnodehydrationordecompositionpresent.Thereisa“zerotolerance”forthepresenceofanydehydration/decomposition.
3.Atthispointthenetweightmayalsobecalculatedusingthefollowingcalculation.Netweight=Grossweight–(Allpackagingmaterial)
4.ForSub-Sample,randomlyselectsixfish/filletswhichshouldbeapproximatelyonetotwopoundsforsubsampleandrecordweightinthe(GlazeOn)sectionoftheworksheet.
5a).IQF–Placefish/filletsinaNo8sieveandremoveallvisibleglazeandletdrainfor2minutesata30oangle.(Pleasenotethatoptimumwatertemperatureshouldbebetween70oF&80oF).Afterthe2minutedrain,removefish/filletsfromsieveandrecordweightinthe(GlazeOff)sectionoftheinspectionworksheet.
5b).Breadedfillets–PlacebreadedfilletsevenlyacrossthebottomportionofNo8sieveandremoveallbreadingfromfilletsinthesubsampleusingthespraymethod.(Pleasenotethatoptimumwatertemperatureshouldbebetween70oF&80oF).Onceallbreadinghasbeenremovedletfilletsdrainfor2minutesata30oangle.Afterthe2-minutedrain,removefilletsfromsieveandrecordweightinthe(GlazeOff)sectionoftheinspectionworksheet.
6.Withfish/filletsthawed,de-glazed,orbreadingremovedfromthesubsamplethefollowingcalculationscanbemade.
CalculatedNetWt.=SubSampleGlazeOffwt.lbs.XNetwt.lbs.SubSampleGlazeOnwt.lbs.
%Glaze=(GlazeOnwt.lbs.–GlazeOffwt.lbs.)X100GlazeOnwt.lbs.
%Breading*=(BreadOnwt.lbs.–BreadingOffwt.lbs.)X100BreadOnwt.lbs.
Sizing–Randomlyselectsixfish/filletsandweight/recordtheweightinounces.Unlessotherwisestatedintheproductdescription,alwaysrecordsizesinounces.
PleasenoteindustrystandardonstraightouncegradeportionsandsteaksaregenerallyofferedinonlyevennumbergradesI.E.4,6,8,10etc.isequaltothefollowingsizeranges4=3/5,6=5/7,8=7/9,10=9/11etc.
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InspectionMethodologyforFinFish–continuedB)AppearanceInspection(ObserveandDocumentthefollowingappearancedefects).Pleasenoteanyofthefollowingdefects.
•ExcessSkinonSkinlessFillets •MeatDiscoloration(GreenBellies)
•BoneCartilageinBonelessFillets •Bruises
•Parasites •Workmanship(Trims,Cuts,&Portions)
•IQF(Clumping/Married) •BreadedFillets(Clumping/Married)
•YellowingofMeatDuetoAging •DehydrationSpots.
C)OrganolepticInspection(PleaserefertotheSensoryQualityIndicatorsguide)
1.Odor/Flavor–Shallbethatoffreshlycaughtandprocessedfishwithnosour,sicklysweet,orammoniaattributes.Fishshallalsobefreefromthefollowingodors/flavors.
•Sour,Ammonia•Geosmin(muddy/grass)•OldFreezerodor/flavors•Chemicals
2.Texture–Shallbefirmandmoistintexturewithnosoftormushyattributeswhicharegoodindicatorsthatdecompositionispresent.
3.Color–Shallbeindicativetothatoflivefreshlycaughtandprocessedfish.Itisimportanttonoteifthefishhaveanydiscoloration.Thisisagoodindicatorthatdecompositionispresent.
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 62
InspectionMethodologyforFinFish–continuedFilletCuts
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 63
SalmonFilletTrimGuide
StandardFilletTrimmingA-E
TrimA•Backbone,bellyboneoff
TrimB•Backbone,bellyboneoff•Backfinsoff
•Collarboneoff•Bellyfat,finsoff
TrimC•Backbone,bellyboneoff•Backfinsoff•Collarboneoff
•Bellyfat,finsoff•Pinboneout
TrimD•Backbone,bellyboneoff•Backfinsoff•Collarboneoff•Bellyfat,finsoff
•Pinboneout•Allbellyoff•Tailpieceoff•Fullytrimmed
TrimE•Backbone,bellyboneoff•Backfinsoff•Collarboneoff•Bellyfat,finsoff•Pinboneout
•Allbellyoff•Tailpieceoff•Fullytrimmed•Skinoff
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 64
InspectionMethodologyforFrogLegs
SamplingA)Checktheconditionoftheproductforanytemperaturerelatedissueswhenpullingsamples.Also,makeanynecessarynotationofthecondition,andtemperaturesfromthetrailer/containerbeingunloaded.
B)Inordertopulltheaccuratenumberofsamples,pleaserefertotheBSFQ.C.SamplingPlan.Samplesshallbetakenfromrandomlocationsfrommultiplepallets.Itisalsoimportantthatdifferentproductiondatecodesbesampledandevaluated.
PackagingChecktheconditionoftheouterandinnerpackagingmaterialforineffectivepackagingmaterialsanddefectiveworkmanshipthatwillcontributetoalossofshelf-lifeordehydration.Deficiencieswouldincludepuncturesinwrappingandpolybags/vacpacks,weakcardboard,vacuumpacksnotsealedproperlyandpolybagsnotfoldedovertheproducttopreventdehydration.
Inspectthepackagingandproductfortemperatureabuseusingthefollowingguidelines:
1)Wetcardboardortheconditionofrefrozenwetcardboard
2)Mastercasesorinnerpackagingthatisseverelystucktogetheranddifficulttoseparate.
3)Excessivefrostonproduct
4)Lossofglazeonproduct
5)Productispliable
6)I.Q.F.Clumping:productisstucktogetherwithaccumulatedfrozenliquidinthebag
7)Objectionableodors
8)Discoloredglazethathasbeenrefrozen
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 65
InspectionMethodologyforFrogLegs–continuedLabelingMastercasesandinnerpacksshallbecheckedforthefollowinginformation.Allinformationshallberecordedontheinspectionworksheets.
1)ProductDescription
2)ItemNumber(master/inner)
3)LotNumber
4)Brand
5)CountryofOrigin
6)MethodofProduction
7)Packerand/ordistributor
8)Packweightwithunitse.g.(Netwt.40lbs4x10lbs)
9)DateCodese.g.(Productiondatecodes,BestBy,SellBy)
10)ShipmentNumber
11)UPC(master/inner)–mustbescannedandverifiedtobecorrect
12)NutritionalInformation
13)Ingredients
14)CookingInstructions
15)AllergenStatementAlso,recordontheinspectionsheetthedimensionsofthemastercase(LxWxH),palletcount,andnumberofcaseswithinthelot.
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 66
InspectionMethodologyforFrogLegs–continuedIQFInspectionA)PhysicalInspection
1.RecordtheGrossWeightoftheinnercasewithallcontents(cardboardbox,packagingmaterial,andproductwithglazeon).
2.Openinnercasetoexaminetheoverallqualityoftheproducttoensurethatthereisnodehydrationordecompositionpresent.Thereisa“zerotolerance”forthepresenceofanydehydration/decomposition.
3.AtthispointtheCountcanbeobtainedwhileremovingthepolywrapfromeachfrog.
4.OnceallwraphasbeenremovedfromthefrogstheNetWeightmayberecordedontheinspectionworksheet(Frogswithglazeon).
5a).PlacefroglegsinaNo8sieveandremoveallvisibleglazeandletdrainfor2minutesata30oangle(Pleasenotethatoptimumwatertemperatureshouldbebetween70oF&80oF).Afterthe2minutedrain,removefrogsfromsieveandrecordastheDeglazedNetWeight.
%Glaze=(GlazeOnwt.lbs.–GlazeOffwt.lbs.)X100GlazeOnWt.lbs.CountperPound=NumberofWholeFrogsX1lb.DeglazedNetWt.
FrogSizing–Basedonthefollowingcountranges.
2to4countperlb. 8to10countperlb.
4to6countperlb. 10to12countperlb.
6to8countperlb. 12to14countperlb.
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 67
InspectionMethodologyforFrogLegs–continuedB)AppearanceInspection(ObserveandDocumentthefollowingappearancedefects).Pleasenoteanyofthefollowingdefects.
•ExcessiveSkin •MeatDiscoloration
•ExcessiveMembrane •ExcessiveBlemished
•Parasites •Workmanship(Trims,Miscues)
•ToesTrimmed •SaddleRemoved
•YellowingofMeatDuetoAging •DehydrationSpots
C)OrganolepticInspection(PleaserefertotheSensoryQualityIndicatorsguide)
1.Odor/Flavor–Shallbethatoffreshlyharvestedfrogswithnoobjectionableodors.Frogsshallalsobefreefromthefollowingodors/flavors.
•Sour,Ammonia•Eosin(muddy/grass)•OldFreezerodor/flavors•Chemicals
2.Texture–Shallbefirmandmoistintexturewithnosoftormushyattributeswhicharegoodindicatorsthatdecompositionispresent.
3.Color–Shallbeindicativetothatoflivefreshlyharvestedandprocessedfrogs.Itisimportanttonoteifthefleshhasanydiscoloration.Thisisagoodindicatorthatdecompositionmaybepresent.
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InspectionMethodologyforMoisture(FishFillets)
ItemsNeededforAnalysis� MoistureMachine
� AluminumPans
� GlassFiberpads (thatfitthemoisturemachine)
� KnifeandCuttingBoard(forcubingsamples)
� Blenderorfoodprocessor(forhomogenization)
� No.8Sieve
� Timer
� Smallspatula(forspreadingsampleontoaluminumpan)
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 69
MoistureInspection1.Randomlyselectfivefilletsfromeachshipment.
2.TurnonOHAUSMoistureAnalyzerandallowinstrumenttowarmupandcalibrate.
3.Removeallpackagingandglazefromfillets.Letdrainfor2minutes.4.Cubefilletsinto½inchsquaresandaddtoblenderandcoverwithlid.
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 70
InspectionMethodologyforMoisture–continued5.Blendandhomogenizetoacreamyconsistency.
6.Usingthemoisturebalance,tarealuminumpanandglassfiberpad.(Left)7.Removeglassfiberpadandaddapproximately10gto12gofhomogenizedsample.(Right)8.Removesampletrayfrombalanceandusesmallspatulatospreadsampleevenlyacrossaluminumpan.
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 71
InspectionMethodologyforMoisture–continued9.Oncesampleisspreadthenplaceglassfiberpadoversampleandsmoothoversamplegentlywithfinger.
10.Placesampletrayontotarredbalance,closelidandrecordstartingweight.
11.Pushstartandrunsample.Allowfor45minto1hourforeachsample.Becarefulnottobumptableormoisturereader.Waitforthebeep.12.Oncefinished,recordfinishweight,%solids,andpercentmoisture.
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 72
InspectionMethodologyforMoisture–continuedTips� Becarefulnottobumptableormoisturereaderduringtheanalysis.
� Importanttospreadsampleevenly.Openareascancausecrackingandseparationwhichgivesanincompleteanalysis.
� Ifunsureofreadings,a“TrailTest”canbeperformedusingthreegramsofwater.Thefinishedweightshouldbezerogramswith100%moisture.Seeinstructionsmanualfordetails.
� Pleaserefertoinstructionsmanualforanyissues.
BSFQualitySeafoodInspectionMethodology|RevisedJuly2016 73
Notes
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