Processing and Packing
Receives farmed and wild product, and grades, fillets, portions, cooks, packs, chills and freezes it in the export accredited plant under the food safety program, with batch coding and traceability, hygiene and sanitation controls, and product evaluation before release.
What the team is accountable for
- Receive product and verify temperature and condition
- Fillet, portion, cook and pack to customer specifications
- Maintain hygiene, sanitation and pest controls
- Apply batch codes and keep traceability records
- Evaluate and release batches to the specification
How we know it is working
Who works here
Sunny Liang
Runs the export accredited plant, its two shifts and the hygiene program, and has been with Coastline for eight years.
Mai Tran
Fillets and packs on the day shift and keeps the batch and traceability records for her line, three years with the plant.
Where the work is recorded
Processing Batch and Traceability Register
Records every lot received and every batch processed in the plant with inputs, outputs, critical control point checks, evaluation and release status.
Cold Chain and Dispatch Register
Records cold room temperatures, order assembly, loading temperatures, consignments, deliveries and any temperature excursion from the distribution centre to the customer.
WHS Incident and Hazard Register
The controlled record of injuries, near misses, hazards, spills and vessel and vehicle incidents across all sites and vessels, with investigation and corrective actions to closure.