PROCESS MONITORING AND DOCUMENTATION
ANNEX 1 TRAINING PROGRAMME CONTENT
ANNEX 2 CATEGORIES OF PERSONNEL TRAINED
ANNEX 5 HACCP MANUAL EVALUATION - COMPANIES ASSISTED
ANNEX 6 DOCUMENTS PROVIDED BY THE CONSULTANTS TO INDUSTRY & FISH INSPECTION & QUALITY CONTROL LABORATORIES
ANNEX 7 BASIC LABORATORY EQUIPMENTS/CHEMICALS REQUIRED FOR ROUTINE QUALITY ASSURANCE WORK BY IN-PLANT LABORATORIES & FIQC
In 1995, Government of Bangladesh approached FAO for technical assistance in the area of fish quality improvement. FAO provided this assistance in the form of a TCP project "Preparation of HACCP-based fish quality assurance programme - TCP/BGD/4555 (A) which started operations in August 1995. The project of one year duration was subsequently extended through December 1997. Project phase II (TCP/BGD/8822 (A) was subsequently approved to complete training activities that were not achieved during the earlier project. These were confided to INFOFISH under a contractual arrangement with FAO, to allow collaboration with an ongoing three-years INFOFISH project activity in Bangladesh "Export Promotion of Value-added Fishery Products and their Sustainable Development (FSCFT/02)" in areas of training in quality assurance and environmental monitoring.
The mission program was designed primarily to cater for the objectives and recommended outputs detailed in the project agreement as per following terms of reference:
- Make a series of demonstrations at shrimp/fish processing plants in Chittagong and Khulna on the practical application of HACCP at plant level, specifically concerning the areas of monitoring, corrective actions, recording, and verification.
- Assist Department of Fisheries (DOF) Fish Inspection and Quality Control in the practical implementation of an operational structure able to cope with the new tasks of a HACCP-based fish inspection service.
- Prepare a concise mission report with results of the mission and a draft Terminal Statement comprising also conclusion and recommendations to the Government as to what follow-up action needs to be carried out.
The program was conducted by the international consultants, Dr (Mrs) N Anandavally (India) and Ms Suwimon Keerativiriyaporn, and coordinated by Dr S Subasinghe, Technical Adviser, INFOFISH. It was held at two locations, Chittagong and Khulna. Chittagong, with over 55 seafood processing facilities, is the major seafood export processing center of Bangladesh, while Khulna, with around 35 factories is the second most important. The program of activities at Chittagong and Khulna are shown in Annex 3.
Training programs
The programs at the processing facilities followed a similar pattern (Annex 1). After an introductory meeting, the participants were led round the factory for an evaluation of the existing facilities, practices related to raw material receipt, handling, processing and quality control, hygiene and sanitation practices, examination including records. The observations were subsequently discussed and necessary guidelines were given on all aspects for the scientific implementation of HACCP & EU Directive 91/493/EEC & 94/356/EEC particularly in the areas of Plant Sanitation, Personnel Hygiene, GMPs.
On the second day of the training programs, the HACCP Manual of the Company was evaluated and critically examined at an open session of discussion. Lack of consistency and brevity in describing the organizational structure/products/processes, non-scientific identification of CCPs, inadequate/inconsistent provision for monitoring, record keeping and verification were some of the notable deficiencies in the HACCP plans. Participants were given guidelines on how to avoid such situations in the preparation of a HACCP Manual.
The in-house laboratories of the two processing plants were visited at Khulna. Laboratory analytical and monitoring procedures and related records were examined and critically evaluated. The need for Good Laboratory Practices was explained so that better utilisation of the in-plant laboratory could be made for successful implementation of HACCP based process planning to assure product quality and safety.
The four training programs were attended by a total of 111 participants. The categories of participants (Annex 2) at the four training programs mainly comprised of Quality Control Officers (45), QC Managers (10), QC Inspectors (10), Factory Managers (7), Product Managers (6) and several other categories of staff. There were 24 participants from government institutions, 24 from FIQC laboratories and 2 from Department of Fisheries (DOF).
Programs at M/s Choudhury & Co. Ltd. and M/s Fish Preservers Ltd. in Chittagong were attended by a total of 32 participants, 16 participants at each of the plants. Training program at M/s Aqua Resources Ltd., Khulna was attended by 39 participants while the one held at M/s Fresh Foods Ltd., Khulna was attended by 40 participants. (Annexes 3 & 4)
LABORATORY DEMONSTRATION
Laboratory sessions commenced with a demonstration of sampling, extraction and isolation & identification of bacterial pathogens using conventional methods (biochemical & serological). It was noted that the methods presently employed by various laboratories showed considerable variation and inconsistency.
Methods of using rapid test kits for isolation and identification of pathogenic bacteria such as Salmonela, E coli & Vibrio cholerae was also demonstrated using Neogen (USA) test kits. Such methods could be used by the industry for qualitative and a limited degree of quantitative microbiological and chemical analytical work, with a considerable saving of time, and also for cross checking laboratory results. There was keen interest among participants in these methods. However, it was pointed out that these methods cannot completely replace standard laboratory analytical ones due to various technological limitations and relatively high cost.
Bisulphite monitoring
The major products of Bangladesh fishery exports are head-on/shell-on or headless/shell-on products. Considerable amount of raw material, especially from areas such as Chittagong and Cox's Bazar come from marine capture fishery. Even though the staff of many processing plants are not familiar with the use of bisulphite, it is very likely that it is used in multi-day marine shrimp fishery operations, in which case all the HACCP plans need to address the control and monitoring of bisulphite residue. None of the HACCP plans examined have addressed bisulphite residue as a contaminant in raw material, process additive or in labeling.
During the laboratory session the procedure for monitoring residual bisulphite using Malachite Green Test was demonstrated and the relevance of addressing bisulphite residue as a possible hazard under US-FDA HACCP Regulations was highlighted.
Training activities, demonstrations and discussion sessions related to various aspects of process monitoring and documentation formed a key element in the training programs conducted at the four processing facilities. The major areas examined can be broadly identified as follows:
Process hygiene and sanitation
It was noted that the participants needed much guidance on monitoring process hygiene and sanitation. Chlorination of water to various chlorine concentrations and monitoring available chlorine in them, microbilogical/chemical analysis of water, ice and microbiological examination of swabs from food contact surfaces were demonstrated, and their relevance in HACCP based production planning was discussed. Various approaches to calculating final results were explained.
Participants also benefited by the discussions held on process monitoring, identifying as far as possible plant-specific responsibilities of various staff in process monitoring, including frequency of monitoring, yet again taking into consideration plant specific practical limitations. During discussions methodologies related to devising effective corrective actions and criteria to be used in fixing responsibilities to staff and the need for appropriate documentation of corrective actions was examined.
Calibration
Even though, calibration of measuring/testing equipment is a mandatory requirement in any Quality System, this aspect was not adequately addressed in any of the manuals examined and there was no knowledge of its direct relevance in HACCP based systems among the participants. The procedure for calibration, documentation, use of reference thermometer were explained along with some guidance on record keeping formats to be employed.
Several processing facilities have already been issued with flexible wire type temperature probes (by INFOFISH/CFC project) for the purpose of monitoring the freezing cycle and efficacy of freezing units. Usage of these equipment was demonstrated. The operation of a pH/ion meter with selective ion electrodes (Cadmium, Nitrate, Ammonia, Calcium, Phosphate), also provided under INFOFISH project for one of the laboratories for environmental study purposes, was demonstrated.
Record keeping systems of the units visited were examined with the view to assessing their adequacy to document HACCP activities and monitoring their effectiveness. The consultants noticed that there was lack of knowledge on what type of information should be included in records and the importance of reviewing and signing records. After lengthy discussion and a critical evaluation of the methods adopted the participants were given guidance on standard internationally accepted methods of documentation and record keeping. Model forms used for this purpose were circulated and their usage explained.
A total of 42 HACCP manuals (Annex 5) were critically evaluated by the consultants, 20 from plants located in Chittagong area and 22 from those located in Khulna area.
ACTIVITIES IN FIQC LABORATORIES
The training and demonstration sessions at the two Fish Inspection and Quality Control Laboratories (FIQC) at Chittagong and Khulna were attended by FIQC laboratory staff and a few participants from industry directly involved in laboratory analytical work. It was noted that the methods presently employed by various laboratories, including FIQC laboratories, showed considerable variation and inconsistency with respect to sampling, sample handling, testing and reporting system. Guidelines for rectifying this situation were given.
After a brief preliminary discussion on the analytical methodologies to be demonstrated, and their relevance to HACCP based process planning, demonstration of methods of sampling, extraction and isolation & identification of bacterial pathogens using conventional methods (biochemical & serological) was carried out.
It was noted that the present method of isolation & identification of Salmonella, a pathogen the presence of which is a primary reason for rejection of many shipments from Bangladesh, needs refining and improvement. A complete demonstration was given of isolation & identification of Salmonella including all the steps such as pre-enrichment, enrichment, isolation, biochemical & serological test methods. In addition, the method of using rapid test kits for isolation and identification of pathogenic bacteria such as Salmonela, E coli & Vibrio cholerae was also demonstrated using Neogen (USA) test kits.
The chemical test method of bisulphite detection and estimation was also demonstrated. The procedure for monitoring residual bisulphite using Malachite Green Test was demonstrated and relevance of addressing bisulphite residue as a possible hazard under US-FDA HACCP Regulations was highlighted.
Presence of filth and decomposition are two major reasons for rejection in the US of shrimp exports from Bangladesh. Standard methods for testing seafood for filth and decomposition were demonstrated, and the standard format for reporting results was presented. It was also felt that the FIQC laboratories should procure and hold reliable live cultures for confirmation of pathogens. A copy of the 'Lab Manual on Procedures for Microbiological & Chemical testing' was provided to FIQC Laboratory (Annex 6).
IMPLEMENTATION OF EU DIRECTIVE
EU ban on seafood exports from Bangladesh has been partially lifted. Seventeen (17) seafood export-processing companies are now allowed to export to EU while others are awaiting inclusion in the provisional lists being prepared by the Department of Fisheries. The companies have spent a lot of money in getting the assistance of consultants in modifying their plants to satisfy EU requirements. However, in the industry, there appears to be a lack of clear understanding on the basic requirements of the EU Directive 91/493/EEC with respect to plant construction and layout, and infrastructure requirements. As a result many factories have spent their resources on cosmetic changes neglecting vital areas which need urgent attention. The EU Directive was discussed in detail in the light of these industry developments and based on practical experience of the consultants, stressing the need to address key aspects which have direct relevance to HACCP based process planning. Industry was also provided with relevant audit check lists.
RESULTS
The project trained a total of 111 persons (26 from government sector and 85 from industry), mainly key industry personnel involved in quality control and production, and those directly involved in the application of HACCP at plant level, on correct application of monitoring, recording and verification procedures, with special reference to process specific Critical Control Points.
The project also interacted effectively with the Inspection service (DOF) on the practical shift from traditional methods of fish inspection to the HACCP system. The training programs and laboratory activities undertaken at the FIQC laboratories in Chittagong and Khulna were specially geared to train a total 24 field inspectors in areas such as the implementation of validation, verification and certification of HACCP plans at plant level. The programs conducted at FIQC laboratories, while introducing new analytical techniques, laid special emphasis on the new role of laboratory analysis within the HACCP concept. Special discussion sessions held with the government field staff enabled the consultants to clarify certain technical ambiguities the staff had in the practical application of HACCP and laboratory techniques. Thus it can be concluded that the project has successfully achieved the major goals identified in the project document.
CONCLUSION & RECOMMENDATIONS
1. In most processing facilities, management/supervisory staff directly involved in quality control/production duties require training in practical approaches to implementing HACCP based quality assurance programs and process planning. This is important for them to change their mindset from the traditional approach of quality control and end product testing. Such training should cover areas such as modern approaches to sanitation, process hygiene with special reference to practical approaches to HACCP implementation, audit, record keeping, documentation and certification.
2. The plant laboratories of most processing units are not geared to assist in the implementation of HACCP based quality assurance programs due to lack of necessary key equipment/reagents and media/technical know-how. It is recommended that laboratory staff be given adequate training (at least one week training) in basic microbiological/chemical analytical techniques and record keeping, an urgent need at this juncture.
3. The Fish Inspection and Quality Control (FIQC) Laboratories too must be adequately equipped for microbiological and chemical analytical work (Annex 7). This is very important considering their regulatory role and possible economic/legal implications therein. In this respect it is important for the two laboratories to equip themselves with the necessary equipment, chemicals, bacterial cultures etc. on an urgent basis. The government laboratories should also assist the industry by undertaking environmental monitoring, a new reporting requirement, which the industry can not cope on a routine basis due to limitations in resources and trained manpower.
4. It was noticed that both in government and industry laboratories there is wide variation, and even deviation, from internationally accepted methodologies in test procedures: sampling, sample handling, extraction, analytical techniques and reporting. Hence, provision of suitable training to at least two staff from each in-plant laboratory is highly recommended. After successful training these staff can be put in overall control of testing & reporting.
In the case of FIQC laboratories, mindful of the responsible role they play in their regulatory capacity, it is recommended that at least three staff from each of the two laboratories undergo advanced training in microbiological/ chemical analytical techniques. This may also include training in techniques such as Atomic Absorption (AA) Spectroscopy, High Pressure Liquid Chromatography (HPLC), Gas Liquid Chromatography (GLC), bacterial sero-typing etc.
5. Validation of laboratory techniques through inter laboratory programs is recommended. It is also recommended that both government and industry laboratories have accessibility to rapid-test kits to save time when quantitative data are not required, and to also cross check their laboratory results periodically. It is also recommended that some national scheme is designed to standardize laboratory equipment on a routine basis, in collaboration with a national body (Bangladesh Standard Institutions) or in areas where provision for such standardization is not available locally, with an international institution.
6. Poor accessibility to information (regulations, standards, test methods etc) was noted at all levels, both in the government sector as well as industry. The information presently available is diffused, located in various places and sometimes in personal collections. In this connection setting up of a centralized reference library (or two, one in Chittagong and another in Khulna), with accessibility to industry, is strongly recommended. It is recommended that provision (budgetary and manpower) is provided to procure publications, information material and to liaise with national, regional and international centers/focal points, especially INFOFISH, on a routine basis.
Given below is the basic content of the two day training programs conducted at M/s Choudhury & Co. Ltd., M/s Fish Preservers Ltd., Ms Aqua Resources Ltd. and M/s Fresh Foods Ltd.
Day 1
1. Introductory meeting
2. Factory and site inspection
3. Examination of plant layout, process planning and records
4. Discussion of plant layout, operation and records with respect to
- Process hygiene and sanitation
- Good Manufacturing Practices (GMPs)
- Process monitoring and corrective action
- Record keeping and documentation
Day 2
5. Examination of HACCP manual with respect to 4. above
6. Discussion and evaluation of HACCP manual
7. In-plant laboratory visit and examination of records
8. Demonstration of laboratory techniques - bisulphite monitoring
- use of rapid test kids
9. Discussion of basic microbiological sampling and analytical techniques
10. Closing session
1. Quality Control Officer 45
2. Quality Control Manager 10
3. Quality Control Inspector 10
4. Factory Manager 7
5. Production Manger 6
6. Microbiologist 6
7. Quality Control Supervisor 5
8. Factory Manager 5
9. Laboratory Technician 5
10. Processing Technologist 3
11. General Managers 3
12. Director 2
13. Managing Director 1
14. Biochemist 1
15. Commercial Officer 1
16. Research Student 1
Total 111
TRAINEES BY SECTOR
Government (FIQC - 22 and DOF-02) = 24
Bangladesh Fisheries Development Corporation (BFDC) = 2
Industry = 85
Total 111
18-19 October : Training program and demonstration at M/s. Choudhury and Company Ltd., Chittagong.
20-21 October : Training program and demonstration at M/s Fish Preservers Ltd., Chittagong.
22 October : Discussions on HACCP manuals at Hotel Meridian, Chittagong.
24-26 October : Demonstration and discussions at Fish Inspection and Quality Control Laboratory (FIQC), Chittagong.
28-29 October : Training program and demonstration at Ms Aqua Resources Ltd., Khulna.
31 October - 01 November : Training program and demonstration at Ms Fresh Foods Ltd., Khulna.
02-03 November : Training program and demonstration at Fish Inspection and Quality Control Laboratory, Khulna.
04 November : Discussion and evaluation of HACCP manuals at the conference hall of Bangladesh Frozen Food Exporters Association, Khulna.
HACCP-based Fish Quality Assurance Program (TCP/BGD/8822)
Training Program - Chittagong
1st Training Program - list of participants
Venue : M/S Chowdhury & Co. Ltd
34/A, Kalurghat Hevy Industrial Area, Chittagong.
Date : 18-19 October, 1998
1. Mr Azizur Rahman Khan
QC Officer
Meghna Sea Foods Ltd
2. Mr Jamil Ahmed
Factory Manager
Meenhar Fisheries Ltd
3. Mr Dilip Kumar Chowdhury
QC Manager
Meenhar Sea Foods Ltd
4. Mr Didarul Alam
QC Officer
Conception Sea Foods Ltd
5. Mr Md Shafiqur Rahman
QC Officer
Sirajul Islam Chy. Trawlers Ltd
6. Mr Kajal Kanti Chowdhury
General Manager
Sager Foods Ltd
7. Mr Abu Shama Md Ataur Rahman
QC Manager
Sar and Co Ltd
8. Mr Md Majba Ul Alam
QC Officer
Chowhury & Co (BD) Ltd
9. Ms Hla Ree Bou
QC Officer
Anraj Fish Products Ind. Ltd
10. Ms Hamida Yesmeen Khan
QC Manager
Coastal Sea Foods Ltd
11. Mr Ranjit Biswas
Fish Processing Technician
BFDC Cox's Bazar
12. Mr Md Osman Gani Majumder
Student
IMS Research
13. Mr Md Kader Ahmed
Inspector
FIQC
14. Mr Md Abul Hashanath
Inspector
FIQC
15. Mr Md Abdul Aziz
Inspector
FIQC
16. Mr Md Shahid Ullah
Microbiologist
FIQC
2nd Training Program - list of participants
Venue : M/S Fish Preservers Ltd
292, Nasirabad Industrial Area
Baizid Bostami Road, Chittagong
Date : 20-21 October, 1998
1. Mr ABM Zahirul Islam
Production Manager
Neptune Sea Foods Ltd
2. Mr Ranatosh Dev
QC Officer
Mahi Fish Processing Ltd
3. Mr Mohd Abdur Rashid
QC Officer
Fish Preservers Ltd
4. Mr Mohd Hefzul Bari
Manager
Beximo Foods Ltd
5. Mr Md Taleb Hossain
Factory Manager
Conception Sea Foods Ltd
6. Mr Md Shafiul alam
QC Officer
International Sea Foods Ltd
7. Mr Nazmul Ahsan
QC Officer
Mermaid Ltd
8. Mr Salauddin Ahmed
QC Officer
Frozen Foods Ltd
9. Mr Nurul Afsar Chandan
QC Manager
Kuliarchar Cold Storage Ltd
10. Mr Uttam Kumar Barua
Project Manager
MHK Shipping Ltd
11. Mr Shabuddin
QC Manager
Apex Foods Ltd
12. Mr Md Faridul Alam
Fish Processing Technologist
BFDC, Chittagong
13. Ms Pravati Dev
Technologist
FIQC, Chittagong
14. Ms Mansura Begum
Biochemist
FIQC, Chittagong
15. Mr Abdul Hannan
Inspector
FIQC, Chittagong
16. Mr Azizul Hoque Mollah
Inspector
FIQC, Chittagong
3rd Training Program - list of participants
Venue : Aqua Resources Limited
A/7 Bscic Industrial Estate Shiromoni
Khulna, Bangladesh
Date : 28-29 October, 1998
1. Dr Akhtar Ahmed
Director
Aqua Resources Ltd
2. Major Manzoor Ahmed
Managing Director
Aqua Resources Ltd
3. Mr S Mosharraf
General Manager
Aqua Resources Ltd
4. Mr Sk Shamim Ali
Manager
Aqua Resources Ltd
5. Mr SK Asjad Ali
Commercial Officer
Aqua Resources Ltd
6. Mr Md Saifuzzaman
QC Officer
Aqua Resources Ltd
7. Mr Uttam Kumar Shaha
Shift in Charge
Aqua Resources Ltd
8. Mr Aminur Rahman
Shift in charge
Aqua Resources Ltd
9. Mr Makbul Hossain
Shift in Charge
Aqua Resources Ltd
10. Mr Uttam Kumar Sakkar
Lab Technician
Aqua Resources Ltd
11. Mr Abu Sufian
QC Inspector
Aqua Resources Ltd
12. Mr Shazli Khan
QC Inspector
Aqua Resources Ltd
13. Miss Nipa Akhtar
QC Inspector
Aqua Resources Ltd
14. Miss Zeenat Sultana
QC Inspector
Aqua Resources Ltd
15. Ms Shahana Khatun
QC Inspector
Aqua Resources Ltd
16. Mr Rafiqul Islam
Inspector
FIQC, Dhaka
17. Mr Atul Kumar Paul
Inspector
FIQC, Chittagong
18. Mr Kador Ahmed
Inspector
FIQC, Chittagong
19. Mr Ruhul Amin
Inspector
FIQC, Chittagong
20. Mr Shahidul Alam
Technical Assistant
FIQC, Chittagong
21. Mr Shamsudding Elias
Microbiologist
FIQC, Khulna
22. Mr Shahjahan Ali
Inspector
FIQC, Khulna
23. Mr Md Golam Mostofa
Microbiologist
FIQC, Khulna
24. Mr Quamrul Islam Jotder
Technical Assistant
FIQC, Khulna
25. Mr Motaher Hossain
DOF, Dhaka
26. Mr Imran Ashfaq
Director
United Fish Export Ltd
27. Mr Saiful Haque
QC Manager
Oriental Fish Processing & Culture Ltd
28. Mr Al-Haj G M Kamarul Islam
Factory Manager
Achia Sea Foods Ltd
29. Mr Hafizur Rahman
QC Officer
Sekai Corporation
30. Mr Abdul Monayem
Factory Manager
31. Mr Abul Kasem Chowdhury
QC Officer
M U Sea Foods Ltd
32. Mr Ferdous Hossain Khan
QC Manager
Shahnewas Sea Foods (Pvt) Ltd
33. Ms Rashida Begun (Lucky)
QC Officer
Amam Sea Foods Ind. Ltd
34. Mr Rasel Kabir
QC Officer
Khulna Frozen Foods Export Ltd
35. Mr Ferojul Hasan
QC Officer
Sundarban Fish Processing (Pvt) Ltd
36. Mr Babu Sukalgan Ray
QC Officer
Rupali Sea Foods Ltd
37. Mr Didar Hossain Bhuiyan
QC Officer
Sobi Fish Processing Ind. Ltd
38. Mr Shahid Khan
Lab Technician
Bangladesh Seafood Ind. Ltd
39. Mr Gopal Chandra Das
QC Officer
BFFEA
Sekai Corporation
National Sea Foods Ind. Ltd
4th TrainingProgram - list of participants
Venue : M/S Fresh Foods Ltd., Khulna
Date : 30-31 October, 1998
1. Mr Anjuman Ara Begum
Asst. QC Officer
H R Sea Food
2. Mr Md Salim Ullah
Factory Manager
Asian Sea Food Ltd
3. Mr Md Abul Hasen
QC Officer
Sigma Sea Foods Ltd
4. Mr Md Moftan Billah
QC Officer
New Foods Ltd
5. Mr Mohammad Eusuf Hasan
Microbiologist
International Shrimps Export Ltd
6. Mr Md Nafuduyzaman
Production Assistant
Bengal Fish Processing Co.
7. Ms Shib Sarker Sara
Asst. Microbiologist
Shanewas Sea Food (Pvt) Ltd
8. Mr Sujit Kumar Saha
QC Officer
Bionic Seafood Export Ltd
9. Mr Durlar Golder
Asst. Microbiologist
Prince Sea Foods (Pvt) Ltd
10. Mr Kazi Md Tariqul Alam
QA Manager
Modern Sea Food Ind. Ltd
11. Mr Md Saidur Rahman
QC Officer
Southern Foods Ltd
12. Mr Morizul Islam
QC Officer
Johanabad Sea Foods Ltd.
13. Mr Abdul Rouf
Factory Manager
Satkhira Foods Ltd
14. Mr Md Goker Rasal
Assistant General Manager
Delta Fish Ltd
15. Shaikh Mofizul Alam
FI & QC Officer
Zemini Sea Foods Ltd
16. Mr Md Shahidul Alam
Technical Assistant
FIQC, Chittagong
17. Mr Sushobhan Majumdur
FIQC, Khulna
18. Mr Atul Kumar Paul
Inspector
FIQC, Chittagong
19. Mr M Rafiqul Islam
Inspector
FIQC, Dhaka
20. Mr Md Ruhul Amin
Inspector
FIQC, Chittagong
21. Mr Md Mofazzal Hossein
DOF
22. Mr Ranjit
Supervisor
Far Food Ltd
23. Mr Mohammad Bodrul Munir
QC Officer & Laboratory in-Charge
Lockpur Fish Processing Co Ltd
24. Mr Gouttam Kumar Deb
QC Supervisor
Fresh Foods Ltd
25. Mr Shriebag Kumar Das
Shift in-Charge
Fresh Foods Ltd
26. Mr Kazjal
Production Supervisor
Fresh Foods Ltd
27. Mr Md Norishuddin
Production Manager
Fresh Foods Ltd
28. Mr Zahid Hayat Mahmud
QC Officer
Fresh Foods Ltd
29. Mr Md Humayun Kabir
QC Officer
Oriental Supply Co Ltd
30. Mr Akhil Kumar Saha
QA Manager
Bagerhat Seafood Ind. Ltd
31. Mr Md Shafiqur Rahman
Factory Manager
Fresh Foods Ltd
32. Mr Md Robial Islam
Fresh Foods Ltd
33. Mr Babul Mallick
C/S in-Charge
Fresh Foods Ltd
34. Mr S M Tohun Reza
Production Supervisor
Fresh Foods Ltd
35. Mr Jillur Rahaman
Production Manager
Fresh Foods Ltd
36. Mr Md Nazrul Islam
Foreman
Fresh Foods Ltd
37. Mr M A Zaffar Chy.
QC Officer
Emon Ice & Cold Storage Ltd
38. Mr Nuruzzaman
Supervisor
Fresh Foods Ltd, Khulna
39. Mr Gopal Chandrea Das
QI Officer
BFFEA, Khulna
Megna Sea Foods Ltd
Conception Sea Foods Ltd
Sirajul Islam Chy. Trawlers Ltd
Sager Foods Ltd
Sar & Co Ltd
Chowdhury & Co (BD) Ltd
Anraj Fish Products Ind. Ltd
Coastal Sea Foods Ltd
IMS Research
Neptune Sea Foods Ltd
Mahi Fish Processing Ltd
Fish Preservers Ltd
Beximo Foods Ltd
Conception Sea Foods Ltd
International Sea Foods Ltd
Mermaid Ltd
Frozen Foods Ltd
Kuliarchar Cold Storage Ltd
MHK Shipping Ltd
Apex Foods Ltd
Aqua Resources Ltd
United Fish Export Ltd
Oriental Fish Processing & Culture Ltd
Achia Sea Foods Ltd
Sekai Corporation
National Sea Foods Ind. Ltd
M U Sea Foods Ltd
Shahnewaz Sea Foods (Pvt) Ltd
Amam Sea Foods Ind. Ltd
Sundarban Fish Processing (Pvt)
Rupali Sea Foods Ltd
Sobi Fish Processing Ind. Ltd
Bangladesh Seafood Ind. Ltd
H R Sea Food
Asian Sea Food Ltd
Sigma Sea Foods Ltd
New Foods Ltd
International Shrimps Export Ltd
Bengal Fish Processing Co.
Shanewaz Sea Food (Pvt) Ltd
Bionic Seafood Export Ltd
Fresh Foods Ltd
1. Food Quality and Systems - Training Safety Manual, FAO
2. Q&A on HACCP, US-FDA
3. Lab Manual on Procedures for Microbiological & Chemical testing
4. Govt. of India Regulation on Fish Inspection
5. Procedure for Filth Testing in Food
6. Check list for Plant Evaluation as per EU & HACCP Regulation
7. Formats for recording laboratory results
8. Procedures for use of Rapid Test Kits for Salmonella, E coli & other pathogens
9. Malachite Green Reagent (FIQC & industry)
10. Formats for recording Sanitation & Hygiene
Formats for recording Cleaning operations
Formats for recording On-Line Q/C
11. G.M.P. Guidelines for Frozen Seafood, DFO, Thailand
12. Role of Government Agencies in Auditing
13. EU directives (91/493, 80/778, 93/45/94/356, 94/351
14. US-FDA procedure for Decomposition and Salmonella
15. FDA format for reporting filth & Salmonella
16. Method for determining percentage of hypochlorite and available chlorine, and the chart.
17. CODEX Food Hygiene
18. Model HACCP Manual
19. A set of Rapid Test Kit for Salmonella & E.coli (presented to Fish Inspection & Quality Control Laboratory at Khulna)
20. A copy of the Book titled HACCP "A Practical Approach"
Item (Indicative Price US$)
1. Hot air oven (14" x 14" x 14") US$ 600
2. Autoclave (medium) US$ 800
3. Water bath (serological) US$ 350
4. Incubator US$ 400
5. Vacuum pump (0.5 hp) US$ 200
6. Stereoscopic microscope (30x) US$ 900
7. Biological microscope US$ 300
8. Anaerobic jar US$ 250
9. Blender/stomacher US$ 600
10. Refrigerator US$ 500
11. Platinum loop US$ 150
12. Sampling scoop/electric drill type US$ 150
13. Digital thermometer US$ 70
14. pH meter - (portable) US$ 50
15. Digital weighing balance US$ 800
16. Sieves No. 82 & No. 140 US$ 150
17. Micro slides )
18. Pipette (25, 50 ml) )
19. Biurette (1-50 ml) - ) US$ 1500
20. Flasks conical (all measurements) )
21. Peridishes - (100 mm) )
22. DPD kit or Orthotoludine test kit for chlorine )
23. Chlorine test paper )
24. Malachite green (reagent) - ) US$ 800
25. Trap flask for filth )
26. Heptane (Analar) )
27. Rapid test kits
- Salmonella )
- E Coli )
- Hygiene kit )
- Vibrio cholera )
- Listeria for cooked products - ) US$ 3200
- Drug residue/pesticide )
- Polyvalent antisera for salmonella 'O' & 'H' )
- Polyvalent antisera for Vibrio Cholera )
- Human/rabbit plasma )
- Sulphite - alert kit )
28. Following microbiological media for confirmations when rapid test kits answer positive (minimum pack size)
Lactose broth )
SCB )
TTB )
RV )
BSA - D/oxoid )
HEA )
XLDA )
DCA )
MacCenkey Broth purple - ) US$ 2000
BGLB )
Indote medium )
MR.VP. medium )
Citrate medium )
Baird parker agar - oxoid )
TCBS oxoid )
Staining reagents )
Urea )
Malonate )
Optional
29. Tintometer for colour comparison (colour comparator) US$ 900
30. TVBN testing apparatus (Distillation set) US$ 300
31. BOD incubator (0-50oC) US$ 400
32. Laminar flow cabinet (2'x2'x2') US$ 2000
- One year supply for a medium scale plant laboratory
Note : Laboratory equipments prices can vary several fold depending on the country of origin. An attempt has been made to quantify the costs of some major equipment.
