M/s Dwaraka Sea Foods, SANITARY STANDARD DOC NO : SSOP/G

Sy.No.265 & 267, Datlamachavaram Revision :00

OPERATING PROCEDURE
sivaru, Maddulur Village, Issue No : 01
Santhanuthalapadu Mandal, Date : 01-Apirl-2020
Prakasam Dist-523225, QUALITY POLICY Author : Q.C.Manager
Andhra Pradesh,INDIA.

FOOD SAFETY AND QUALITY POLICY

We are Committed to Process and Deliver the Wholesome, Safe, Legal,

Quality Sea Food Products to the delight of the customers by confirming the
process and Products requirement according to our Food Safety Management
System (FSMS) and Quality Management system (QMS). In doing so, we
comply to the requirements of the society with Continual Improvements and
committed to adhere to the requirements of BAP Seafood Processing standard
and Global Standards for food Safety.

Date: 01-Apirl-2020 Signature of Managing Director.

(Munnangi.Rakesh)

Signature of HACCP Team Leader Page No: 10

M/s Dwaraka Sea Foods, SANITARY STANDARD DOC NO : SSOP/G
Sy.No.265 & 267, Datlamachavaram OPERATING PROCEDURES Revision :00
sivaru, Maddulur Village, Issue No : 01
Santhanuthalapadu Mandal, Date : 01-Apirl-2020
Prakasam Dist-523225, QUALITY OBJECTIVE Author : Q.C.Manager
Andhra Pradesh,INDIA.

Quality Objectives:

Determine the means of achieving the stated quality policy M/s Dwaraka Sea foods,. Ensures that the
quality objectives are established at the relevant functions and Levels within the organization and Improves safety,
Legality and quality of the Products manufactured in accordance with Quality policy and the Standards.

The objectives are documented, include targets or measures of Success and with consistent to the quality
policy; Quality objectives include those needs to meet the requirements for the end product. The company has
implemented systems that are sustainable both internally and by third party auditing bodies, Clearly communicated to
relevant staff and monitored and results reported at least quarterly.

QUALITY OBJECTIVES

1. To establish a system to monitor the Processing time between each operation of Processing and to ensure the
cumulative processing time will not take more than 24 Hours per the 70% of the Product processed inclusive
of value added products like skewers, butterfly and round cut shrimps.

2. To establish a system with step by step hygienic practice procedure and Maintaining Product temperature
below Four degrees centigrade for entire processing operations and the Core temperature always at or less
than -18 degree centigrade to attain Total Aerobic Plate count of Finished products from Acceptable standards
of one Lakh CFU per gm to Less than 65,000 CFU per gm.

3. To establish a system of effective Processing, Implementing effective filtering system fixed at each discharge
point and with effective operating effluent Plant outlet discharge water to reduce 250 Mg/Liter of COD
standards to 220 Mg/Liter and Total Suspended solid to 45 Mg/Liter Standards to 40 Mg/Liter.

4. The Total viable Plate count will be brought down to the Present limit level of 100 CPU/gm to 50 Sqcm of
worker hand and 70CFU/Sqcm for Utensils uniformly to ensure not only to monitor Implementation effective
cleaning but also to Improve worker awareness to improve overall hygienic standards of the facility.

Date: 01-Apirl-2020 Signature of Managing Director.

(Munnangi.Rakesh)

Signature of HACCP Team Leader Page No: 11