Tilapia Product Specification Sheet

Species: Tilapia spp, Oreocromis niloticus

Product: Frozen Tilapia Fillet, IVP
Method of Production: Farmed
Portion Type: Trimmed Fillets (Skin-off)
Size: 3-5oz ，5-7oz , 7-9oz, 9 oz up
Processing Process from live fish, quick frozen
Parameters: Chemical: free
Thickness: Natural for fillets.
Single vac pack.(IVP)
Co treated
Shallow skinned
Quality: Fresh, Good Flavor, High protein, High nutrition
No fillets with bruises are allowed.
No visible parasites allowed.
No oxidation or dehydration allowed.
Sensory Attributes: Appearance and color- Flesh color white, translucent to
slightly opaque.
Odor- Fresh pondy, slight earthy, slight metallic to neutral-
no fishy odors.
Texture- Firm/resilient to slight soft, moist
Flavor and Texture cooked- Cooked texture should not be
excessively tough, rubbery or mushy. Flavor should be
slightly sweet, slight earthy to neutral- no fishy or stale
odors.
Microbiological TPC < 500,000 cfu/g
Testing: Coliforms< 1,000 cfu/g
E.coli- undetectable
Staphylococcus aureus (coag +) < 200 cfu/g
Salmonella- undetectable
Chemical Testing: Fish must be subject to lot inspection for Fluoroquinolones,
Malachite Green and Gentian Violet and must be passable
under FDA guidelines and regulations for aquacultured
species.
Packaging: (IVP) Food grade Censea brand printed retail poly bag
vacuum packaged
(IVP) 1 fillet per vac pack pouch.
10 pounds for per master case.
Labeling: Printed master carton label to include product description,
packing, net weight, ingredient and country of origin.

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 Tilapia Product Specification Sheet

Coding information to include lot number and Julian

production date with 412XXX1.
Weight: Each fillet to weigh minimum 3-5oz ，5-7oz , 7-9oz, 9 oz
up depends on size.
net weight 10lb for per box.
Shelf Life: Frozen – 18 months at 10F or colder.

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 Tilapia Product Specification Sheet

Seafood HACCP Hazards:

(Source: Fish and Fishery Products Hazards and Control Guidance 4th Edition August 2019)

Species Hazards for: Tilapia spp. 

 
 Potential Biological Hazards: Parasites
 Potential Physical Hazards: Environmental Chemicals
 Potential Chemical Hazard: Aquaculture drugs 
 
1. Parasites: This is a new hazard for this species added in the Aug 2019 edition.
 Parasites (in the larval stage) consumed in uncooked or undercooked seafood can
present a human health hazard. The process of heating raw fish sufficiently to kill
bacterial pathogens is also sufficient to kill parasites. The effectiveness of freezing to
kill parasites depends on several factors (temp of freezing, length of time to freeze
the fish tissue, how long held frozen, the species and source of fish, and type of
parasite present.
 There should be a CCP at the receiving step for these species as having a significant
parasite hazard.
 Intended use: if the consumer intends to cook the fish thoroughly before
consumption, then the hazard is not significant. It is recommended the product be
labeled “do not consume raw; consume after cooking”
 See attached Control Strategy for Freezing to address this hazard.

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 Tilapia Product Specification Sheet

Seafood HACCP Hazards:

(Source: Fish and Fishery Products Hazards and Control Guidance 4th Edition August 2019)

Feb 20, 2020 Page 4 of 4