The scenario
A seafood processor receives frozen tuna and must transform it into frozen tuna loins for sashimi and further processing while ensuring food safety and cold chain integrity.
What is in this drawing
Read the decisions behind it.
01
Accept or reject incoming tuna based on temperature
02
Pass or fail freshness/histamine check
03
Route loin to sashimi grade or further processing
Use for seafood processing facilities designing HACCP-compliant tuna loin production lines or training operators on cold chain and quality gates.
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