Fish Processing Unit: Custom Timeline & Task List

 

🐟 Fish Processing Unit: Custom Timeline & Task List

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Phase 1: Planning & Land Setup (Weeks 1–4)

✅ Week 1–2

• Identify and acquire industrial-zoned land or premises

• Conduct feasibility study: capacity, target market (domestic/export), financials

• Prepare layout & architectural plans (with designated processing, storage, packaging, waste zones)

✅ Week 3–4

• Submit building & factory layout for local authority + Chief Inspector of Factories approval (if applicable)

• Apply for power connection and water supply

• Get fire safety plan vetted by Fire Department

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Phase 2: Core Registrations & Licenses (Weeks 4–8)

✅ Week 4–5

• Apply for FSSAI Food Business License (online at foscos.fssai.gov.in)

• Register under Shops & Establishment Act / Trade License with local body

• Apply for Consent to Establish from State Pollution Control Board (SPCB)

• Apply for Factory License (if ≥10 workers with power or ≥20 without)

✅ Week 6–8

• If planning export:
  → Register with Marine Products Export Development Authority (MPEDA)
  → Apply for EIA/EIC approvals if exporting to EU, USA

• If using cold storage: Apply for Cold Storage License

• Register under Legal Metrology Act for packaging & labeling compliance

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Phase 3: Construction & Equipment Setup (Weeks 8–16)

✅ Week 8–12

• Begin civil construction + install drainage, flooring, cold rooms, processing lines

• Install effluent treatment plant (ETP), ensure SPCB standards

• Procure machinery: filleting, freezing, IQF (Individual Quick Freezing), packaging lines

✅ Week 12–16

• Set up electricals, safety systems, backup generators

• Hire and train workforce on safety & hygiene standards

• Conduct fire safety inspection + get Fire Department NOC

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Phase 4: Final Approvals & Testing (Weeks 16–20)

✅ Week 16–18

• Apply for Consent to Operate (SPCB) after completing setup

• Conduct internal trials of equipment, cold chain, product lines

• Implement hygiene protocols: sanitation, pest control, PPE for workers

✅ Week 18–20

• Submit water/effluent/air test results to SPCB

• Conduct food safety testing (microbiological, chemical) through NABL-accredited labs

• Set up product traceability system (batch coding, supplier records)

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Phase 5: Operations Launch (Weeks 20–24)

✅ Week 20–22

• Finalize supplier contracts for raw material (fish catch, farms)

• Arrange logistics: cold storage, refrigerated trucks, distributors/exporters

• Conduct HACCP system check (if exporting)

✅ Week 22–24

• Launch production on small scale (pilot batch)

• Submit sample export batches for clearance (if applicable)

• Start full-scale operations & marketing

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🏁 Ongoing (Post Launch)

✅ Regular renewal of licenses (FSSAI, SPCB, Factory License)
✅ Maintain registers for labor, safety, and quality control
✅ Schedule annual audits (internal + third-party, if exporting)
✅ Continuously monitor environmental compliance (SPCB submissions)

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🔧 Who Should Do What?

Task Group	Responsibility
Licenses & Permits	Owner/Operations Manager + Legal Consultant
Factory Setup & Equipment	Project Manager + Engineering Team
Workforce Hiring & Training	HR Manager + Production Supervisor
Food Safety & Quality Setup	Quality Manager + FSSAI Consultant
Export Compliance	Export Manager + MPEDA Liaison
Environmental Compliance	ETP Consultant + SPCB Liaison