♠◘•○☺☻PROCESS DESCRIPTION ☻☺○•◘♠

**ANSWER THE QUESTION**

1.- HOW IS THE TUNA CLASSIFIED?

The tuna is classified according to weight in kilograms and with the species.

2.- WHAT DOES GUTTING MEAN?

Then they are cleaned carefully to remove the viscera.

3.- WHY ARE THE TUNA PIECES WASHED?

Once the fish on the ground, the process is eliminate foreign matter such as trash, dirt, mud, rock, other marine species, with sufficient quantities of clean water with a temperature of 5 º C.

4.- HOW MANY TIME ARE THE FISHES COOKED WITH A TEMPERATURE OF 100°c?

For a period of 4 hours for tuna sized-weighing 80 pounds.

 5.- WHAT FOR ARE BONES, FAT AND SKIN USED?

The skin, bones and fat are used to produce fish meal, raw materials for feed production

6.- WHAT IS THE MAIN REASON FOR ADD COVER LIQUID?

Packed tuna is added a dose of brine and then the cover liquid (water or oil), at a temperature between 60-80 ° C. The addition of a cover liquid serves as a heat transfer and eliminate some bacteria that might be present, controling the head space.

7.- WHAT IS THE MOST IMPORTANT PHASE IN ALL PROCESS?

Sterilization.

8.- WHY IS LABELLING OF PRODUCTS DONE IN MANUAL FORM?

The labeling of the finished product is manual, cleaning is done previously for each of the cans, which allows to separate the cans with physical defect.

9.- WHAT IS THE LIFESPAN FOR THE FINISHED PRODUCTS?

The product has a lifespan of about four years.