The tuna is received to the cannery frozen. At the unloading point, measures to ensure the proper temperature, storage conditions and handling of the product are monitored. Any lots containing bacterial growth or histamine are identified and discarded.

The fish is then put into cold storage where the control of the temperature and period of storage are monitored. All tuna that is processed are sized and graded. When the tuna is ready for processing, it is thawed. Viscera are completely removed and the tuna is washed thoroughly. The tuna is then placed on racks ready to be cooked.

After the cooking process the tuna is then cleaned and inspected for quality. The head, tail, skin, and bones are removed leaving only the meat for canning. Before filling the cans, both cans and lids are inspected for any defects. The tuna is then filled, weighted, and sealed. At this point the thermal process begins. The sealed cans are cooked under pressure to make sure the product is commercially sterile. Time schedules and temperatures are closely monitored.

After the thermal process the cans are cooled in sanitized water. The cans are then dried and ready to be labeled and cased. The finished product is either shipped or stored at the warehouse for a later shipping date.