상황
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.
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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.