Sanitation Method

• Where seafood is processed and packaged, there are particular rules applying to the process. These include how the products are handled as well as washed before and after processing. Inspectors go over the entire area to verify proper protection is worn by operators, machines are consistently cleaned, tools are sanitized and there is no cross-contamination between types of seafood. Passing the sanitation methods is the first step to high quality grading.
  
  

Product Inspection and Grading

• While the inspection is coupled with grading in the titling of the process, you must be represented in all the processes for your final grade. This inspection portion goes over the end product, packaged seafood to determine the final grade of the seafood. This looks at the sanitation of the overall packaging as well as the appearance of the seafood in the package. This includes using approved methods of packaging and the overall cleanliness of the seafood and the package. The product should be free of dirt, hair and other substances that do not belong on the food product. The grade is also dependent on the cuts of fish, how long the process has taken and the types of storage methods.
  
  

Laboratory Analyses

• Spot checks of seafood products include a laboratory analysis. This method allows the organization to look for any unusual bacteria or growths that could endanger the consumer. To maintain the highest grade, it is preferable to have every lot or batch of seafood tested. For raw consumables, such as sushi, this helps maintain consumer safety. Restaurants and other retailers want to make sure the product will be safe before putting the restaurant's name on the end product.
  
  

System Process and Audits

• Inspectors perform requested and surprise audits of an entire plant. At this time, the entire system will be examined to confirm proper sanitation is met as well as all packaging requirements. Similar to the sanitation method, this audit covers all the methods of grading. The inspector may choose to spot audit a particular piece of fish and run lab tests as well as confirm the proper process from start to finish. A full system process will follow the fish from the boat to the processing plant and the store. This holds the seller responsible for proper transport to maintain a high grade on the product. This method helps ensure the entire system is safe before a grade is given to the seafood.