Shrimp Quality Control and Quality Assurance

We ensure that the facilities and equipment meet quality standards and are approved by the competent authorities.

• Organoleptic and quality control
• Verification of sulfur dioxide (SO2) residual concentration analysis results
• Melanosis resistance test

We check that packaging and labelling are correct and meet specifications.

• Control of size, uniformity and weight on each processing line
• Random sampling of boxes of packaged product for quality verification

• We verify that the shrimp’s temperature is maintained at around 4°C throughout the process
• Ensure that the product enters the freezing tunnels as soon as possible

• We perform quality control of the frozen product the next day to confirm the acceptability of each batch.
• Request liquidations for inventory registration.

• Review of the packing list to ensure that all lots to be loaded have been inspected and approved.
• Container inspection, set point, structural and sanitary conditions
• Stowage check by row, visual control (size, labelling, appearance of the frozen product, etc), product’s temperature, packaging’s condition (no frost, damaged, moisture, etc…)
• Photos of each row
• Thermograph data (location, serial number)
• Photos of the container seals

• Loading plan
• Production control