Document No. : PMP-HM02-S5-5.1.

1
Effective Date : 18 NOV 2021
Revision : 02
Prepared By : HASBULLAH HASSAN
PLATINIUM MARINE PRODUCTS SDN BHD (565274-K)
HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP) MANUAL

SECTION 5 MATERIAL DESCRIPTION

5.1.1 Fresh Raw Finfish

No Characteristics Descriptions
01 Type of Raw Finfish & Scientific Name 1. Katti Fish (Ilisha elongate)
2. Eel Fish (Muraenesox cinereus)
3. Leather Jacket Fish (Aluterus Monoceros)
4. Ribbon Fish (Trichiurus Lepturus)
5. Sole Fish (Cynoglossus broadhursti)
6. Lizard Fish (Harpadon nehereus)
7. Croaker Fish (Cynoglossus broadhursti)
Sensitive Materials Parasites and Histamine
02 Important Characteristics It is highly perishable
03 Origin Country of origin Sabah, Malaysia
Animal/ Plant/ Chemical/ Animal
Biotechnology
How it is harvested Wild Caught from sea water
Method of delivery Stored in insulator box that prefilled with ice
using normal road truck.
04 Food Safety
related
Biological Characteristics
acceptance
criteria and
specification Food Category Microbiological. Sampling plan and limit (if not
a
Nation Characteristic specified, is /25 g or /25 ml) al
n c m M
Total Plate/
Aquatic (CFU/g) a 5 2 5× 104 105
Products Total Coliform/
(CFU/g) a 5 2 10 102
Vibrio 100 100
parahaemolyticus 5 1 MPN/g MPN/g
b

Salmonellab
5 0 0 -
Staphylococcus 100 100
aureusb 5 1 CFU/g CFU/g
** Note: n is the number of samples collected from the same batch of
products; c is the maximum allowable number of samples exceeding m level;
m is the acceptable limit level for pathogen index; M is the highest safety
limit for pathogen index
Standard of the People’s Republic of China [National Food Safety Standard for Processed Aquatic
Products of Animal (GB 10136–2015)].
b
National Standard of the People’s Republic of China [Food Safety National Standard Limit of
Pathogens in Food Products (GB 29921–2013)]

25 | This document is the property of Platinium Marine Products Sdn Bhd. No copy is allowed to be made without permission of the
management. This copy is uncontrolled unless stamped as controlled copy.
 Document No. : PMP-HM02-S5-5.1.1
Effective Date : 18 NOV 2021
Revision : 02
Prepared By : HASBULLAH HASSAN
PLATINIUM MARINE PRODUCTS SDN BHD (565274-K)
HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP) MANUAL

Chemical Characteristics

Arsenic (As) Total As Inorganic As

Nil 0.1 mg/kg max
For products that should have inorganic arsenic limit, total arsenic should
be tested firs; when the total arsenic level is lower or equals to the inorganic
arsenic limit, it is not necessary to test the inorganic arsenic; otherwise, the
organic arsenic should be tested again.
Lead (Pb) 0.5 mg/kg max
Mercury (Hg) Total Hg Methyl Mercury
Nil 0.5 mg/kg max
The total mercury could be tested first; if the total mercury level is lower
than the limit of methyl mercury, it is not necessary to test the methyl
mercury; otherwise, the methyl mercury shall be tested.
Cadmium (Cd) 0.1 mg/kg max
Physical Characteristics Foreign material (fish hook, etc.), Frozen
uncooked product
05 Storage Storage conditions Immediately keep under ice
06 Packaging Primary material Plastic insulator box
Secondary material Nil
07 Labelling related Allergen Nil
to food safety Handling preparation & usage Nil
instructions
Expiry date Nil
Traceability Traceable to supplier delivery order, date of
delivery
08 Preparation and/or handling before use or processing Nil
09 Legal Food Regulations 1985 Regulation 156
Requirements Chilled at temperature between -1°C to 10°C
Food Hygiene Regulation 2009 Chapter 2 Fish
Import & Customs National Standard of the People’s Republic of
China:
a) National Food Safety Standard for
Processed Aquatic Products of Animal
(GB 10136–2015),
b) Food Safety National Standard Limit of
Pathogens in Food Products
(GB 29921–2013),
c) National Food Safety Standard Maximum
Levels of Contaminants in Food
(GB 2762–2017).

26 | This document is the property of Platinium Marine Products Sdn Bhd. No copy is allowed to be made without permission of the
management. This copy is uncontrolled unless stamped as controlled copy.