Here's a General SOP. Of course you need to fit it to what you're actually doing.
Chilling [Product] during Slaughter, Transport and Offload
Application and Purpose
• To ensure [product] have been sufficiently chilled down to xC in x hours after slaughter and maintained at a temperature of xx to xxC during transport and while offloading.
Responsibility and Authority
• The skippers of the vessels and harvest manager are responsible for ensuring that all harvested [product] have been sufficiently chilled down.
• Prior to loading the skippers and harvest manager will establish ice and salt volumes needed for the xx% slurry during that season, based on fish core temperatures. Refer to attached chart. The xx% level will be premeasured and identified with a permanent mark in each hold.
• Loading will occur with xx% of the forward holds being filled before switching to fill xx% of the aft holds. Once the aft holds are half full, switch to the forward holds to fill and finish off. Finally switch back to the aft holds and fill to complete the load. All slaughtered fish will be stagger loaded between fronts and back holds during loading.
• Chillers will be run during harvesting to assist the slurry in chilling the [product] down to xC in x hours.
• Chillers are to be operated during the full duration of transport.
• Once the vessel leaves the [origin] then a full rotation of water from front tanks to back can occur for x hours then rotate water in the opposite direction for an additional x hours. This rotation can continue until [product] are offloaded.
• Fish shall arrive at the processing plant between x to xC.
• Chillers are to be operated during the full duration of the offloading process, maintaining fish at x to xC.
• Fish core temperatures and chiller indicators are recorded at processing plant daily prior to offload.
• Monthly temperature monitoring using probes will be performed to track the average cool down times of the fish and to verify vessels are chilling within parameters.
Slurry mixture chart