Description

After receiving shrimps are washed preliminary, de-heading, export grading, pressure wash, weighing, plate freezing, unloading, packing, metal checking and keeping frozen store.

General requirement: All product are produced by followed HACCP based GMP, SOP, SSOP. All production related workers always maintain personal hygiene and sanitation.

Uniformity: 1.25 is the standard uniformity for all sizes. It means 10% largest vs. 10% smallest shrimps per unit.

Appearance: All shrimp have uniformity of natural color, size and good condition within a unit. No discoloration of shrimps allowed.

Flavor: Shrimps will have natural flavor and odor. Used only freshly harvested shrimps. No bad color or flavor are allowed.