Chicken of the Sea Frozen Foods Date Rev 4 04/01/2019

2150 East Grand Ave, El Segundo, CA 90245 Author Kim Combs

Phone: 310.469.7030 FAX: 310.469.7037 Rev Steven Du

PRODUCT SPECIFICATION
# Attribute Attribute Description
Type
1.1 Product Individually Packed, (IVP) Carbon Monoxide (CO) Treated, Skinless, Boneless, Chain on, Tuna
Name Sandwich Steak, Individually Quick Frozen (IQF) 1/10lb. Wild Caught Yellowfin tuna (Thunnus
albacares)

1.2 Brand

1.3 Item Size Item Code UPC GTIN Pack

5 oz 189-190-360 - - 10lb
6 oz 189-218-360 - - 10lb
Workmanship
2.1 Process • Skinless, boneless, 2+ or better tuna steaks processed from fresh chilled, bled, gilled
gutted. Loins are skinned and trimmed and then CO treated by needle injection or
sealed in a food grade clean plastic bag.
• The treated product is placed under refrigerated storage at <5oC for 48 hours followed
by opening the bag and discharging into a releasing chamber, or by treatment with
ozone to remove any smell of CO.
• Steak must be cut from a frozen loin meeting the specifications shown in Section 2.2
• The Length of the steak (at the longest point) shall be no longer than 4” to 6”.

2.2 Specification Size Grade Thickness Weight range (oz) Shape

5 oz 2+ or better 1.27 - 1.9 cm 4.50 ~ 5.50

6 oz 2+ or better 1.27 - 1.9 cm 5.50 ~ 6.50

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 Chicken of the Sea Frozen Foods Date Rev 4 04/01/2019
2150 East Grand Ave, El Segundo, CA 90245 Author Kim Combs
Phone: 310.469.7030 FAX: 310.469.7037 Rev Steven Du

2.3 Packaging • The product shall be packed into food grade bags, with a vacuum and band sealed in
such a way as to permanently hold the vacuum.

• The vacuum bag material will consist of 3 layers: Nylon - 15 micron, Polyethylene - 20
micron, Linear Low Density Polyethylene - 50 micron (Total thickness is 85 micron), or
the equivalent to maintain a vacuum on the product.
• Frozen IVP packed steaks will be packing into a LDPE bag inside a corrugated master
case.
• Each layer of steaks shall be separated by food grade foam layers to prevent layers
rubbing together

2.4 Grade mixing The product must be packed so that different grades #1 and 2+ are packed separately in
separate cases. There must be no mixing of grades in the same case.

Sensory
3.1 21 CFR US FDA 50CFR Part 265. 104.d & 265.104.e3
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 Chicken of the Sea Frozen Foods Date Rev 4 04/01/2019
2150 East Grand Ave, El Segundo, CA 90245 Author Kim Combs
Phone: 310.469.7030 FAX: 310.469.7037 Rev Steven Du

3.2 Flavor/odor When tuna is cooked it shall have food flavor and odor characteristic of freshly caught tuna. No
off flavors of any kind are allowed

3.3 Texture Tuna shall be moist and tender. There shall be no evidence of dehydration.

3.4 Color 2+ or Color Name Grade Acceptable

better
Brilliant 1 Yes
Red

Maroon 2+ Yes
Red

Light 2 No
Red

Dark 3 No
Red/
Brown

Defects
4.1 Blood Line/ There is no tolerance for Blood Line/ Fat Line.
Fat Line (0%)
4.2 Dark meat There is no tolerance for dark meat.
(0%)
4.3 Packaging (0%) There is no tolerance for packaging defects where the seal on the vacuum bag has been
compromised in any way.
4.4 Damaged There is no tolerance for damage to the loins.
Pieces (0%)
4.5 Extraneous There is no tolerance for extraneous material.
Material (0%)
4.6 Foreign There is no tolerance for foreign material.
Material (0%)
4.7 Bone/ Fins/ There is no tolerance for bones/ Fins or Skin.
Skin (0%)

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distribution, or copying of this information is prohibited.
 Chicken of the Sea Frozen Foods Date Rev 4 04/01/2019
2150 East Grand Ave, El Segundo, CA 90245 Author Kim Combs
Phone: 310.469.7030 FAX: 310.469.7037 Rev Steven Du

4.8 Dehydration There is no tolerance for dehydration in the product

(0%)
4.9 Blemishes/ There is no tolerance for Blemishes/Blood Spots.
Blood Spots
(0%)
4.10 Light
Color/striation
s in the steak Pale color is not acceptable
(0%)

Striations in color are not acceptable

4.11 Iridescence
(0%)

Iridescence regardless of cause is not acceptable

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distribution, or copying of this information is prohibited.
 Chicken of the Sea Frozen Foods Date Rev 4 04/01/2019
2150 East Grand Ave, El Segundo, CA 90245 Author Kim Combs
Phone: 310.469.7030 FAX: 310.469.7037 Rev Steven Du

4.12 White Cloud

/ Shirakumo
(0%)

White cloud color in the loin is not acceptable

4.13 Burnt Tuna BTS or Yake is not acceptable

Syndrome
(0%)

4.14 Parasites The is no tolerance for any parasites in the meat

(0%)
4.15 Histamines Product must conform to FDA – Decomposition of Tuna Regulations CPG Sec.540.525 which
(<50ppm) identify histamine levels in tuna of equal to or greater than 50ppm to be adulterated.

4.16 Decompositio There is zero (0%) tolerance for decomposition.

n (0%)
4.17 Phosphate/ There shall be no phosphate addition or liquid injection
liquid injection
Glaze (0%) The product shall be unglazed.

4.19 Packaging There shall be zero (0%) tolerance for packaging that does not maintain a vacuum including but
defects limited to abrasion/pin holes, leaking seals or incorrect plastic film.

Safety
5.1 Metal Individual inner cartons must pass through a working metal detector, which ejects non-
Detection conforming product from the line.

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distribution, or copying of this information is prohibited.
 Chicken of the Sea Frozen Foods Date Rev 4 04/01/2019
2150 East Grand Ave, El Segundo, CA 90245 Author Kim Combs
Phone: 310.469.7030 FAX: 310.469.7037 Rev Steven Du

5.2 Chemical Parameter Acceptable Amount

Histamine <30 ppm
5.3 Microbiology Parameter n c m M
o
Aerobic Plate Count (35 C) 5 3 1.0 x 10 5.0 x 105
5

Staphylococcus aureus 5 2 30 <100

E. Coli 5 2 <3 <10
Coliform 5 3 30 <100
Salmonella sp Negative
Listeria monocytogenes Negative
Where n is the number of samples (5), c is the number of samples that can exceed m
and the product lot still be accepted as Marginal, m is the value which if exceed defines
Marginal quality and M is the number which if exceeded defines Unacceptable quality

Cold Chain
6.1 Histamine • Fish exposed to air or water temperatures above 83°F (28.3°C) should be placed in ice,
Prevention or in refrigerated seawater, ice slurry, or brine of 40°F (4.4°C) or less, as soon as
possible after harvest, but not more than 6 hours from the time of death; or
• Fish exposed to air and water temperatures of 83°F (28.3°C) or less should be placed in
ice, or in refrigerated seawater, ice slurry, or brine of 40°F (4.4°C) or less, as soon as
possible after harvest, but not more than 9 hours from the time of death; or
• Fish that are gilled and gutted before chilling should be placed in ice, or in refrigerated
seawater, ice slurry, or brine of 40°F (4.4°C) or less, as soon as possible after harvest,
but not more than 12 hours from the time of death; or
• Fish that are harvested under conditions that expose dead fish to harvest waters of
65°F (18.3°C) or less for 24 hours or less should be placed in ice, or in refrigerated
seawater, ice slurry, or brine of 40°F (4.4°C) or less, as soon as possible after harvest,
but not more than the time limits listed above, with the time period starting when the
fish leave the 65°F (18.3°C) or less environment.

6.2 Storage Stable temperatures of -4oF or -20oC or lower

6.3 Container • Pre-chilling reefer container to -20°C or lower before loading

Loading • Stuffing cargo below the reefer container ‘red-line’
• Use Gensets during transit from factory to port
• Assure reefer container is plugged in at terminal
• Use two temperature recorders in each container
• Using containers with corrugated walls
• Putting spacers between product and walls
• Using containers with ‘snap freeze’

Labeling
7.1 Shelf life Frozen: 24 months from production date
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distribution, or copying of this information is prohibited.
 Chicken of the Sea Frozen Foods Date Rev 4 04/01/2019
2150 East Grand Ave, El Segundo, CA 90245 Author Kim Combs
Phone: 310.469.7030 FAX: 310.469.7037 Rev Steven Du

Thawed Refrigerated: 72 hours

7.2 Ingredients Tuna, Carbon Monoxide to promote color retention

7.3 Allergens Fish

7.4 Date Code

COSFF Production Code Specification
For AsianGold Fish Items
Production Date Coding: Master Case and Inners IVP’s

Example: January 4, 2015

XXX / 04TG / YYY

BEST IF USED BY: 04TA

1st Line: COSFF Production Date Code Format

Digit Explanation Example
1–3 PROCESSOR / SUPPLIER CODE. = XXX
4–5 PRODUCTION DAY OF THE MONTH = 04
6 MONTH = T
7 YEAR = G
8 – 12 BATCH NO. OF RAW MATERIAL (Picking Station or Trace Code) = YYY
MONTH CODE YEAR CODE
January T 2009 C
February R 2010 L
March E 2011 T
April X 2012 I
May G 2013 V
June M 2014 M
July W 2015 G
August D 2016 R
September V 2017 A
October H 2018 B
November U 2019 D
December Y 2020 N

2nd Line: COSFF’s “Best If Used By” Date Code Format

BEST IF USED BY: 04TA *** spaces or other dividers optiona, MUST BE CLOSED
DATE FORMAT. It must be dated 24 months from Production Date.

Code Location: COSFF production date code shall be labeled on the master case and
inner IVP’s.

All fish shall be traceable to the harvesting level by using inner date coding
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distribution, or copying of this information is prohibited.
 Chicken of the Sea Frozen Foods Date Rev 4 04/01/2019
2150 East Grand Ave, El Segundo, CA 90245 Author Kim Combs
Phone: 310.469.7030 FAX: 310.469.7037 Rev Steven Du

7.5 Country of Must be labelled on the case

Origin
7.6 Origin Wild Caught
Packaging
8.1 Net Weight 10lbs
8.2 Case Closure Tape and straps. No staples
Regulation
9.1 CFR 21 21CFR 123 FDA HACCP plan
9.2 CFR 21 Public Health Security and Bioterrorism Preparedness and Response Act of 2002
9.2 Water 40CFR 141.00-141.11
Quality
9.3 Net weight Product shall meet net weight declaration
Authorization
Name Kim Combs
Title Director of Technical Services

Kim Combs
Signature

Date 04/01/2019

Rev. 5 04/01/2019 Removed big eye tuna, revised processing, added histamine SDu
parameters, and revised closed date coding.
Rev 4 02/13/2018 5.2 replaced N/A with Negative for Listeria and updated Paul Marcott
temperatures in cold chain section 6.2/6.3
Rev. 3 01/03/2017 7.4 inserted new productions day code chart, updated signature. Kim Combs
Rev. 2 10/10/2014 J Wigglesworth

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