9th Week

Fish Tagging

I had the opportunity to observe and understand the fish tagging system implemented at the receiving area to ensure effective grading, traceability, and quality control. Upon unloading, fish are graded and purchased from suppliers based on quality parameters such as appearance, freshness, and physical condition. Tag colors are assigned based on supplier/boat origin. Tag colors are purple, yellow, green, blue, black, red, and white. Each color tag is numbered from 1 to 100 for identification.  The tagging process is as follows:

• • A+ Grade: Assigned with three-color tags

  • A Grade: Yellow

  • B+ Grade: Green

  • B Grade: Blue

  • B− Grade: Black

  • Histamine Rejection: Red 

This tagging system allows for accurate identification of fish origin and quality grade, enhances traceability, and supports compliance with food safety protocols during further processing.

Personal Digital Assistant (PDA) and Good Receiving Number (GRN)

I observed the use of Personal Digital Assistants (PDAs) for efficient data recording, traceability, and labeling during the processing of fish fillets and loins. After packing each fillet/loin in a polythene bag, the weight is measured. This data is immediately entered into the system using a PDA. A production label is printed with the following key details:

• • Manufacture date & expiry date, buyer name & exporter name, fishing method & fishing location, EU registration number, fish grade

At the receiving area, each fish is given a GRN label through the PDA system. The GRN tag includes:

• • GRN number

  • Fish type

  • Received date

  • Grade (quality)

This digital traceability system ensures accurate identification and recordkeeping throughout the production chain, from raw material intake to final product packaging, which is critical for food safety, export requirements, and customer assurance.

Preparation of Instruction Posters 

I was assigned to design and prepare instructional posters for display within the Dives Foods production facility. These posters aimed to guide employees in maintaining proper hygiene and following standardized operational procedures. I developed clear, step-by-step visual instructions for tasks such as dishwashing procedures and packing area protocols, ensuring they were easy to understand and aligned with food safety and quality standards.

Additionally, I created informative notices to be placed in the canteen area and various common areas of the company premises. These notices were designed to promote cleanliness, responsible behavior, and the upkeep of hygiene within the workplace. The materials served as a constant visual reminder to staff, supporting the overall sanitation efforts and contributing to a safer and more organized working environment.

Medical Check-up and Health Screening

On this day, a licensed medical health officer conducted the routine annual medical check-up at the facility for all staff members and factory workers. This assessment is a part of the company’s food safety and worker welfare program to ensure employees are physically and mentally fit to work in a food handling environment.

Areas of Assessment:

• General health evaluation: nutritional status (e.g., BMI, appearance), Identification of anatomical abnormalities, Screening for communicable diseases

• Observation of the functioning of major systems: Cardiovascular, respiratory, gastrointestinal, central nervous system

• Sample Collection for Laboratory Testing:

  • Stool samples were collected from all workers for AOC (Absence of Organism of Concern) testing to detect pathogens such as Salmonella and Shigella.

  • Blood samples were taken for SAT (Standard Agglutination Test) to screen for diseases like typhoid and other systemic infections.

This medical check-up ensures maintaining a safe working environment in the food production facility.

Dolphin Safe Certification

Dolphin-Safe Certification is a labeling standard that ensures that tuna and other fish are caught in a manner that does not harm dolphins during fishing operations. It is particularly relevant to tuna fisheries, as dolphins often swim together with certain tuna species in some regions, leading to the risk of entanglement or mortality during purse seine fishing.

The certification is monitored and regulated by organizations such as the Earth Island Institute (EII). To qualify for the Dolphin-Safe label, a fishery must:

• • Avoid the use of fishing methods that involve deliberate net setting on dolphins.

  • Provide proper documentation and observer records confirming no dolphin injury or mortality occurred.

  • Ensure that all supply chain participants, including processors and exporters, comply with the dolphin-safe policy.

Dolphin-safe practices are often mandatory for tuna export to the U.S., EU, and other international markets. Auditors verify fishing logs, vessel practices, and procurement records to ensure compliance. Helps promote ethical sourcing and aligns with sustainability standards like Friend of the Sea and Marine Stewardship Council (MSC).

Click Dolphin Safe to know more about this certification. 

Friend of Sea Certification

Friend of the Sea (FOS) is a globally recognized certification standard that promotes and verifies sustainability in the marine environment. It has become a leading certification scheme for products and services that align with environmental protection and responsible marine resource use. 

FOS ensures that certified operations follow practices that do not overexploit fish stocks, minimize bycatch, and reduce environmental impact. Friend of the Sea also supports pilot certification and awareness projects related to restaurants, sustainable shipping, whale and dolphin watching, ornamental fish and aquaria, and eco-friendly products like UV creams.

Friend of the Sea is a project by the World Sustainability Organization and is the only certification scheme that, under the same logo, certifies both wild-caught and farmed seafood. This integrated approach enhances transparency and consumer trust in sustainably sourced marine products.

Click FOS to know more about this certification.