Work with the fisherman!!!

This is the most difficult but the most important. I have an engineered system for the third world artisenal fisherman to increase yields through more efficient and productive fishing. First in 1991 in Sipicate, Guatemala. Viva El Frente, Viva Los Pescadores........

I am able to Ascertain Biomasses of Demersal and Pelagic Species to Document the Feasibility for Substantial Landings to for the viability of Commercial Processing.

I can meet European Union Specifications Demanded by Labeling, Types of Cuts and Sizing. and Quality Control Standards at all Aspects of the Process, from Boat to Port to Market I am able to Implement.

I Am able to Initiate the Process of CO Smoking, of all Species, Which is a New Technique that Reduces Bacteria and makes the Product more Presentable to the end user, Consumer-Chef, and am able to do Listeria Training. and Ozonation Process for Fresh Filets.

CO Smoked Fish Products have Gained Acceptance by the Worlds Consumers and are used Extensively on ALL other Species besides Tuna.

New Product Development - Teach staff how to Fillet the Fish According to Company Specs. Institute Quality Control Process Throughout the Processing Line. Portioning, Packaging, Freezing and Boxing.

Monitor Production Facilities, Supermarkets and Distributors by Sales, Meet in Store with Managers and Consumers and even Provide Propaganda and other Marketing Ideas of Interest. I Have a Very Unique Marketing Plan for Senor Pescado.

I am able to do Plant Inspection with HACCP Compliance, Health, Sanitation, Lab and Processing Practices with Frequency of Testing for Salmonella, Ciguatera, Pathological and Pathogenic Substances as Required and Necessary for Proper Procedure. I am able to Collect and Document HACCP data, do Lab Tests Using Neogene or Similar Tests Kits , Digi-cam Documentation on the Line Prior to Packing, and Tracking of the Product to the End User Using such Techniques as Sensotec Devices.

I am able to have Scientists from the Sea-Watch Program Participate in any Venture I am involved with for Testing as far as a Global Outreach.

As an Engineer, I also have had Training in Refrigeration, Plumbing, Heating and Air-Conditioning, Diesel, Gasoline and Alternative Fuel Engines, basically all Mechanical Devices, Electronic and Digital Devices, Water Quality and Filtration , and Service Distribution of Plant Facilities.

From My Brochure

Seafood

Consulting

Services

Contact: Michael W. Johnson

Tel: 734.531.7873

Fax: 859.406.4650

Email: senorpescado@gmail

Website: www.senorpescado.com; fairtradefish.org

Senor Pescador Ltd. Co.; is a Diversified International

Development Consulting Firm based in

MWilmington, NC and San Salvador, El Salvador. Senor Pescado provides

consulting services and applied research to

fisheries and seafood industries in the Eastern

Pacific Region. In addition, the company

provides technical assistance in agriculture,

natural resources management and enterprise

development.

Services Provided for the

Seafood Industry

Our consulting services stem from our firsthand

knowledge of the seafood industry in

The Carolinas, the US and the Eastern-Pacific Region

and our background in fisheries, seafood

science and public health.

· Seafood Quality Improvement

Proper quality grading

Proper post harvest handling and

processing

· HACCP Programs for Seafood

Design, Training, Implementation,

Verification audits

· Seafood Plant Sanitation

· Seafood Safety Investigations

· Trouble shooting fisheries production and

seafood processing systems

· Seafood Marketing Assistance

· Seafood Export Operations

Sector Experience

· Practical Seafood Industry Training in

HACCP applications

· Fresh Tuna (sashimi) Quality

Improvement and Marketing

?· Investigations of Environmental

Contaminants (Pacific and Atlantic)

· Chemical Pollutants in Seafood

· Marine Export Marketing studies

Data Acquisition and Management

Statement of Qualifications

Ing. Michael W. Johnson is the lead seafood

consultant for Senor Pescador. He is a consulting

fisherman with training and practical industry

experience in seafood quality control and

quality improvement. He is an experienced

project manager and has been the Director of

Projects for Senor Pescador since 2012. Prior to

establishing this company, Mr. Johnson worked in

the fresh and frozen seafood business in Myrtle Beach, SC

and gained invaluable industry insight and practical know how,

Special Considerations for Seafood

Exporters to the US Market and US based

Seafood Importers

In order to verify that the HACCP programs are

compatible, the exporter and the importer must

work together. The exporter should immediately

take the necessary steps to design and implement

HACCP in their operations. The FDA also

requires a series of affirmative steps to verify that

the overseas plant is operating under an adequate

HACCP program. There are many ways to

achieve this assurance but the following approach

is deemed the most appropriate.

1. Each supplier and US importer must agree to

a set of Seafood Product Safety

Specifications (SPSS) to be kept on file with

the US importer.

2. Each supplier must provide a copy of their

written company HACCP Plan to be kept on

file by the US importer.

3. Each shipment should be accompanied by a

Letter of Assurance from the supplier that

HACCP requirements were met.

4. In addition, US importers should also consider

the value of making an annual site visit to their

overseas suppliers. This not only builds

confidence in the HACCP program but it is

also simply good business practice. As an

alternative, the supplier may wish to arrange

for a competent third party (qualified

consultant) to make the annual site visit and

HACCP review.

As you are aware, the US Food and Drug

Administration (FDA) implemented a new

seafood safety inspection program beginning

December 18, 1997. All seafood processors

and importers in the US are required to

implement HACCP programs in their operations.

All exporters to the US are also required to have

HACCP-based programs in place.

Special Considerations for US based

Seafood Processors and Marketers

HACCP Programs must be specifically

tailored to each Operation

A key consideration will be to design a company

HACCP program that is:

· compliant with FDA HACCP Regulations

· practical and effective in its application

· integrated with standard company

operating procedures

· compatible with other segments of the

seafood industry

· logical and based on sound scientific

knowledge

· focused on high risk products and

processes

Company Preparations

Companies will find it necessary to design an

appropriate HACCP system and be fully

prepared to implement. Careful planning and

training are essential for successful

implementation. The company will need to be

able to monitor, evaluate and modify its HACCP

program annually and each time significant

changes occur in the business operation which

might affect seafood safety. In-house

verification of the HACCP program is achieved

through verification procedures to demonstrate

that the system is effective. Verification steps

can take multiple forms depending on the

product and process.

Michael Johnson is an experienced and practical

HACCP trainer. He has a special interest

in how seafood safety and the new FDA

HACCP regulation will impact the Fresh

Tuna Industry.

He has been initially contracted by The Manta Tuna Boat Operator's and the San Mateo, Ecuador Artisenal Fishermen's Co-operative for consulting

work associated with seafood HACCP,

marine fisheries and coastal resources

management. Senor Pescador's private client list

includes the Clean Fish, Piggly Wiggly Stores, Earthfare Stores and Trader Joe‘s, in USA and M-Fresh, and Tasty Bake Holdigs, London, UK

as well as many small to medium sized buyers and processors

of fish and shellfish.

Senor Pescado also has other Highly Capable

Consultants in Private and the University Level in Various Countries in Latin America.