Description

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

General requirement: All products are produced by following HACCP-based GMP, SOP, and 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 shrimp allowed.

Flavor: Shrimps will have a natural taste and odor. They used only freshly harvested shrimp. No bad colors or flavors are allowed.