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Republic of the Philippines

Department of Agriculture

Fisheries Regional Office No. 10


Macabalan, Cagayan de Oro City
TIN 039-000-550-823

CHECKLIST OF THE PROCESSING AREA TO BE INSPECTED


OBSERVATIONS/COMMENTS
1. BUILDING AND FACILITIES
1.1 OUTSIDE OF THE PROCESSING AREA
Adequate/Proper Drainage System
No Liter and Tall Grass in the Area
Good Road, Yard and Parking Lot
1.2 INSIDE OF THE PROCESSING AREA
Properly Maintained Working Areas
Properly Maintained Doors, Ceiling, Lighting, and Wall
Premises Adequately Sealed from the Outside
Enough Working Space and Sufficient for Workers Movement
Adequate and Suitable Locker Rooms for Orderly Storage of
Employees’ Clothing and Personal Belongings
Sanitary/Hygiene Facilities (Handwashing Stations and Foot Baths)
2. EQUIPMENT DESIGN
The Equipment are kept clean and in operating condition
3. PLANT SORROUNDINGS
Not subject for flooding
Free from animals
Well-trimmed Plants/Grasses
Dust free area
4. RAW MATERIALS
Sourced from Approved and Registered Sources (i.e Fishing
Vessels, carrier, Aquaculture Farms, Pre-Processing Plant,
Buying Stations)
Good Handling Practices Observed
Raw Material Temperature Monitored
Sampling of Sensory Quality Assessment and Laboratory Testing
Done
Non-Conforming Products Segregated
Proper Handling and Storage Observed
4.1 Delivery of Raw Materials
Transported in refrigerated van or properly delivered with
enough temperature to avoid spoilage and contamination
Loading/Unloading without delays
5. PRODUCTION PROCESS
Well Established Procedure and Processes (i.e canning and
freezing) monitored and well-documented
5.1 Thermal Processing (Bottling and Canning)
Process Schedule established by Authority
Retort installed with Temperature Recording Device
(Mercury In Glass (MIG) and Temperature Recording Chart (TRC))
5.2 Application of Low Temperature
Product internal temperature maintained (i.e. chilled 0-4°C,
frozen -18°C)
Cold storage room temperature maintained (-18°C or below )
5.3 Packaging Materials
Food grade
First In First Out practice observed
Sampling and Quality Evaluation Done
Kept in Designated Dry Warehouse
Properly Covered and Labeled
6. PRODUCT STORAGE
First In First Out must be observed
Ensure Adequate Ventilation
Ensure proper segregation and accurate identification of products
Use water resistant pallets
7. PRODUCT LABELING
Species/Scientific Name of Raw Material Used
Product Name
Name/Address of Manufacturer/Importer
Best Before Dates (Expiry Dates)
Additives, Ingredients and Food Color Added
Product cooking/storage/conditions/instruction for use
Country of Origin
Lot/Batch Code
Net weight
Nutritional Facts
8. PRODUCT DISTRIBUTION
Ensure protection of food against any physical, chemical, and
microbial contamination.
Required Temperature maintained
Pre-cooling of refrigerated van container
Sealing done once temperature is stabilized
Refrigerated van containers with temperature monitoring devices.
9. SOLID WASTE COLLECTION
Foot Operated Waste Bins
Garbage Disposed Regularly
Leak Proof and Tightly Fitted Cover

REMARKS:____________________________________________________________________________________
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INSPECTION LOCATION:______________________________ INSPECTED BY:__________________________


NAME OF FISH PROCESSING PLANT:___________________ DATE INSPECTED:________________________
NAME OF OWNER:___________________________________