Tuna product evaluation

im a newly hired as a finished product evaluator but i graduated in not related to this field..
i just trained for 1 day and my boss told i will do my own research what else need to do should observe in evaluating a product..

i would be glad and thankful those who will share any information or ideas in evaluating a tuna canned product..

thank you
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im a newly hired as a finished product evaluator but i graduated in not related to this field..
i just trained for 1 day and my boss told i will do my own research what else need to do should observe in evaluating a product..

i would be glad and thankful those who will share any information or ideas in evaluating a tuna canned product..

thank you

 

Hi keal,

 

I assume that you have some basic technical background but not including haccp. Hopefully enough to utilise the materials noted below.

 

From food safety/process POV my initial suggestions would be to -

 

(a) locate/enrol in  a HACCP training course.

(b) have a look at the website linked below which IMO is rather amazing.

 

https://www.aboutsea...d-tuna-haccp-4/

 

(c) maybe have a look at a book "Fish Canning Handbook" by Bratt.

 

Good Luck !

Also research organoleptic inspection procedures (AKA sensory)

 

You really need to understand how the tuna is made, and what can contribute to failures in cans and finished products