ANSWER THE QUESTIONS**

1.- How is the tuna classified?

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

2.- What does gutting mean?

Then they are cleaned carefully to remove the vicera.

3.-why are the tna pieces washed?

To remove residuos of biood guts and other parts.

4.-How many time are the fishes cooked with a temperature of 100ºc?

For a period of 4 hours for tuna sized-weighing 80 pounds.

5.-What for are bones, fat and skin used?

The skin, bones and fat are used to produce fish meal, raw materials for feed production.

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

the addition of a cover liquid serve as a heat transfer and eliminate some bacteria that might be present, cntroling the head space.

7.-What is the most important phase in all process?

the sterilization.

8.-Why is labelling of products done in manual form?

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 prodct?

The product has lifespan of about for years.