Production Process

1. Raw material receiving and storing
• Examining the raw material received from local and overseas suppliers for biological and chemical defects, with quality assurance system
• Frozen storage at -18C

2. Empty can preparation
• Examining empty cans received from can manufacturers
• Inspecting cans for any damaged ones
• Can cleaning

3. Ingredient receiving and preparing
• Examining received ingredients with chemical tests and quality control methods.
• Preparing ingredients for mixing with selected tuna.
• Storing in temperature- control storage.

4. Processing
Thawing:
• Defrost frozen tuna by whirlpool system
• Prepare for the first stage cleaning
Butchering: Remove gill and gut
Precooking:
• Cook tuna with high pressure stream to ensure no defects
• Cool down precooked tuna
Cleaning:
• Remove head, tail, skin and red meat from loins.
• Prepare white and light meat for canning

5. Filling
• Select media and fill ingredients
• Pack selected tuna into cans

6. Seaming
• Seal cans with lids
• Sterilize or restore and chlorinate the cooling water

7. Storaging
• Stack canned tuna for incubation period
• Complete quality control assurance
• Random Sampling test with chemical process and weight assurance

8. Labeling
• Case and ensure correct released products.
• Packaging materials in compliance with specification checks.

9. Loading and Shipment
• Outgoing inspection eg. packing, quantity and transportation during loading
• Stuff into shipping containers.