Seafood Processing
Seafood Processing: production orders and BOM, stock and warehouse, quality and reporting.
Challenges
- Boat catch lots and farm harvests mix in the same stock, so the source cannot be separated.
- Waste from filleting goes unrecorded, so the cost per kilogram does not reflect reality.
- Fresh and frozen products sit under the same stock item, so shelf life and price differences cannot be tracked.
- Shipments leave without cold-chain temperature records, so no evidence can be produced when freshness is disputed.
Workflows
From catch lot to goods receipt
- Boat catch or farm harvest is recorded at goods receipt under a catch lot number.
- Species, size and freshness assessment are entered on the quality control form.
- The batch receives a lot number; the fishing certificate and supplier account are linked to the record.
From processing to chilled dispatch
- A filleting or cleaning production order is opened; waste and by-products are recorded separately.
- The finished goods are assigned to separate fresh or frozen stock items and expiry-date labels.
- The delivery note is issued with the lot number; the cold-chain temperature record is attached to the batch.
Documents
- Goods receipt record for catch and harvest lots
- Fishing and origin certificate
- Filleting production order
- Chilled delivery note with lot and expiry date
Reports
- Fillet yield by batch
- Fresh and frozen stock breakdown
- Sales analysis by species and size
- Cold-chain temperature log listing
Metrics
- Fillet yield rate
- Processing waste rate
- Processing cost per kilogram
- Share shipped within shelf life
Compliance
- Fisheries licence and catch certificate regime
- HACCP / ISO 22000 food safety management system
- Ministry of Agriculture and Forestry approval for seafood processing facilities
Glossary
- Catch lot
- A lot opened with a boat or harvest source
- Fillet yield
- The share of finished product obtained from raw fish on the production order
- Blast freezing
- The production order stage that yields frozen finished goods
- Origin
- The fishing area and certificate record linked to the lot
FAQ
Can I separate catch lots from farm harvests?
Yes. Every receipt gets a lot with its own source type and is tracked separately in stock and reports.
Can I calculate fillet yield?
Yes. The raw weight entering the production order and the fillet coming out are both weighed; yield and waste are reported by batch.
Can I track fresh and frozen products separately?
Yes. Both are defined as separate stock items, with shelf life and prices managed independently.
Can I link cold-chain records to the shipment?
Yes. Temperature readings are entered on the quality control form and attached to the lot on the delivery note.
Can I link the fishing certificate to the product?
Yes. The certificate is added to the lot at goods receipt and the origin data travels through to dispatch.
