Catch Register - Pack Out Module

Select Lot Code:

Current Species: None Selected Total Fish: 0 | Total Weight: 0 lbs | Total Boxes: 0 Total Fish (All Species): 0 | Total Weight (All Species): 0 lbs | Total Boxes Used: 0

Country Of Origin:

Product Description:

Raw Groundfish Inspection Form

Date

Vessel Name

Fishing Area

Lot Number

Species

Lot Size (Landed Weight)

Acceptance Number

Condition	Sample 1	Sample 2	Sample 3	Sample 4	Sample 5	Sample 6	Sample 7	Sample 8	Sample 9	Sample 10
Raw Fish Decomposed Odors (ammonia, sour, vegetable fecal, putrid)	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No
Taint Odors (rancid oil, abnormal odor associated with feed)	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No
Broken/performed belly walls	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No
Critical Contamination	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No
Pass or Fail

Lot Passes

Lot Fails

Raw Finfish Inspection Form

Date

Vessel Name

Fishing Area

Lot Number

Species

Lot Size (Landed Weight)

Acceptance Number

Condition	Sample 1	Sample 2	Sample 3	Sample 4	Sample 5	Sample 6	Sample 7	Sample 8	Sample 9	Sample 10
Temperature of Fish (°C)
Raw Fish Decomposed Odors (ammonia, sour, vegetable fecal, putrid)	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No
Taint Odors (rancid oil, abnormal odor associated with feed)	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No
Unwholesome	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No
Critical Contamination	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No
Pass or Fail

Proper Onboard Handling (stored with ice that completely and continuously surrounds the fish):

Yes

Comment: HACCP Plan reviewed with staff prior to season, emphasizing proper icing at unloading, holding and pre-shipping.

Proper Icing at Unloading and Storage (belly cavity and continuously surrounds the fish):

Yes

Comment: HACCP Plan reviewed with staff prior to season, emphasizing proper icing at unloading, holding and pre-shipping.

Lot Passes

Lot Fails

Inspected By:

Raw Shellfish Inspection Form

Date

Vessel Name

Fishing Area

Lot Number

Species

Lot Size (Landed Weight)

Acceptance Number

Condition	Sample 1	Sample 2	Sample 3	Sample 4	Sample 5	Sample 6	Sample 7	Sample 8	Sample 9	Sample 10
Temperature (°C)
Live Crustacean Dead (no physical movement, limp appendages, no heart action)	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No
Pass or Fail (Crustacean Condition)
Live Mollusk Dead (Does not respond to stimuli, gaper)	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No	Yes No
Pass or Fail (Mollusk Condition)

Lot Passes

Lot Fails

Inspected By: