3rd Week

Line Clearance Record

At the fish export plant, the entire lot of fish intended for a specific customer order is processed in a structured sequence to minimize the risk of cross-contamination. The processing order typically begins with reef fish, followed by swordfish, then histamine-prone species such as mahi mahi, and finally tuna.  Throughout this process, I was responsible for completing the Line Clearance Record for each day's shipments. This involved documenting and verifying the status at key stages, including;

• Receiving

• Beheading, processing and packaging

• Inner and outer packing

• Label verification 

Maintaining accurate and thorough records was essential to ensure product integrity, traceability, and compliance with food safety standards. 

Product Release Record

When a shipment is ready for dispatch, a Product Release Record must be completed for each lot. Using the shipment details provided by the logistics department, I was responsible for filling out this form by accurately recording key specifications such as fish temperature, net weight, and packing list number. This is a critical step in ensuring that all necessary quality and regulatory requirements are met before the shipment leaves the facility. 

Introduction to the In-house Laboratory and Histamine Testing

I was introduced to the in-house laboratory located within the export fish processing facility at Lihini Seafoods (Pvt) Ltd. The laboratory plays a critical role in ensuring product quality and safety through various testing procedures. One of the key quality tests conducted is histamine testing, primarily performed on tuna, as well as other species such as mahi mahi and kingfish. This testing is essential for monitoring histamine levels to ensure they remain within safe limits, thereby complying with international food safety standards and protecting consumer health. 

Reef Fish Processing

At Lihini Seafoods (Pvt) Ltd, in addition to Tuna and Swordfish, a wide variety of reef fish are processed for export. Upon receiving, the quality of each reef fish is individually assessed based on key parameters such as appearance, texture, color, smell, and the condition of the eyes and gills. Fish showing any signs of disease, such as cancer or the presence of parasites, are promptly rejected to ensure only high-quality raw materials enter the production line. Depending on customer requirements, the reef fish are either processed whole or filleted. As part of my responsibilities, I also reviewed the outer packaging labels before dispatch to ensure accuracy, compliance with export standards, and proper traceability. 

Production of Seafood Pizza Topping

During the production of seafood pizza toppings for Domino’s Pizza, I had the opportunity to observe and support various stages of the process. This included ingredient preparation, monitoring the production process, preparing packaging materials, and assisting with the packing of the finished product. I was responsible for closely monitoring the entire operation to ensure strict adherence to food safety and quality standards, verifying that each step complied with the company's internal procedures as well as customer specifications.