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Fish Meal Procurement Checklist

Fish meal quality changes with time and temperature. This checklist keeps freshness, documentation and storage under control from RFQ to consumption.

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Specification

Grade and origin group defined (standard / prime / LT)
Protein, fat, ash, salt and sand limits set
TVN maximum contracted with the measurement point
Histamine maximum contracted
Free fatty acid and oxidation limits set
Antioxidant type, dose and residual declared
Salmonella requirement stated

Certification & documentation

Plant feed-safety certification verified with scope
Responsible-sourcing certification confirmed if required
Plant listed for the destination's veterinary import rules
Veterinary health certificate matches lot and container numbers
Antioxidant declaration acceptable in the destination market

Verification

Independent surveyor appointed for composite sampling
Freshness parameters tested at discharge, not only production
Heavy metals and dioxin/PCB screening obtained
Microscopy performed on first lots from a new supplier
Retained samples sealed and stored

Transport & storage

Self-heating classification and stowage requirements confirmed
Ventilation and temperature monitoring specified
Tropical port dwell time minimised in the routing plan
Warehouse cool, dry and away from heat sources
Pile height limited and internal temperature monitored
FIFO with re-test before use after long storage

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