1.

Process
- Put the fillet on the cutting board with the head facing the right, if you are right-handed and vice
versa. The right-hand holds the knife while the left hand presses on the tail of the fish. Press the
knife between the flesh and the skin of the fish, and tilt the knife to the left. The left-hand pulls
the skin of the fish back and the right-hand holds the knife in the middle of the flesh and skin of
the fish from the tail to the head.
2. Explanation
- As the product is a fish fillet, the skin needs to be removed
3. Procedure ( là thông số kĩ thuật or các thao tác/ specification )
- No skin on the fillet.
- Do not break meat or tear meat.
- Not more than 10% skin on the fillet
4. Monitoring and responsibilities ( người giám sát ĐỂ Ý PHẦN HOA THỊ CUỐI ĐỀ )
- The chief executive officer of the product executive board
5. Corrective actions ( ĐOẠN NÀY HỌC THUỘC )
- In case of an incident, the person who detects the problem must report directly to the QC to
conduct product isolation, and then make the incident report. The troubleshooting is carried out
according to the incident reports in the appendix QT
6. Verification ( THẨM TRA THƯỜNG LÀ HACCP TEAM HEAD )
- (*) The chief executive officer of the production executive board (member of the HACCP team) is
responsible for assigning, controlling and verifying the implementation of the code
- The verification process is recorded in the verification minutes/ meeting minutes of verification in
the appendix TT-....
7. Documentation and Record Keeping ( HỌC THUỘC MẪU CÂU THAY ĐOẠN SAU = ĐỀ )
- GMP form archive for peeling/removing the skin step in the production of frozen basa fillet below
- All verified documentation and records related to this regulation must be kept in the
Company/factory's GMP file for at least two years