ISO22000


KAN

 

Good Manufacturing Practices





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Have been visited
1013
times since
6/11/2001
 






OUR SARDINES
have gone through several processes to ensure its freshness & taste. Here is a typical workday:



5:00am: Fishermen arrives from the sea after a nightful of work, right at the backdoor of our seaside facility.

5:30am: Our inspectors checks the quality of the fish, ensuring only adult size fishes are accepted.

7:00am: Finishes unloading from the boat(s) into our tanks. Fishes are kept at -4'C while workers cleans the fishes of its fins & heads. All cleaned fish enters de-scaling rollers and canned before entering the steam conveyor.

12noon: The last of fishes enters the steam conveyor. It is important that our fishes are sealed within 8 hours time. Meanwhile, the canning process (lid sealing, expiry date labeling, etc) process continues...

1:00pm: First batches on today's fishes enters the sterilization chamber (retorts).

3:00pm: Starts packing into boxes & pallets.

5:00pm: Trucks arrives & picks orders FIFO on basis.







 





Cleaning the fishes early in the morning, right after being unloaded from the fishermen's boats.




Fishes & the sauce are canned & sealed airtight after the steaming & scale cleaning process.





Cans are later sterilized in a high pressure retorts before being boxed or palleted per customer order.






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