ANSWER THE QUESTION

1.-how is the tuna classified?

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

2.-what does gutting mean?

Them they are cleaned carefully to remove the viscera

3.-why are the tuna pieces washed?

To remove residues of blood guts and other parts

4.-how many time are the fishes cooked with a temperature of  100 ⁰C.

The cooking is done by cooked at a temperature of 100 ⁰C

5.-what for are bones fat and skin used?

The skin bones and fat are used to produce fish meal

6.- what is the main reason for add cover liquid?

The additions of a cover liquid serves as a heat transfer and eliminate some bacteria that might be present, controlling 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 products 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 product?

The products has a lifespan of about four years