Receiving Raw Materials

a. Make sure trucks and shrimp are delivered in proper condition.

b. Make sure raw materials only come from certified suppliers that are approved by Xian-Ning QA.

       i. Must be GAP certified by Fishery Department

       ii. Movement documents must be presented to ensure traceability

c. Check freshness and temperature of shrimp delivered – must be lower than 4°C

d. Take sample to check for defects, texture, sulphites, and foreign materials

e. Take sample to cook and check for taste, texture, and odor.

f. Check size and uniformity

g. Lab test for antibiotic and microbiotic

Primary Processing

a. Cleanliness is critical. All area must be cleaned continuously to make sure no contamination from waste is allowed

b. Shrimp core temperature must be lower than 10°C at all time during the process.

c. Check peeling quality to make sure shrimps are peeled cleanly and correctly to specification given by customers.

Treatment

a. Make sure soaking formula and time strictly follow customer’s specification.

b. Temperature must be controlled at 5-7°C

c. Stir every 15 minutes to ensure consistency.

d. Each container must be tagged indicating shrimp size, raw material lot code, time start and finish the treatment.

Cooking

a. Cooking station is considered as high-risk area and is completely isolated from other area. Workers must get change before entering and after leaving the area to prevent possible contamination.

b. Before cooked, shrimp core temperature and conveyor speed must be adjusted to make sure shrimps will be cooked consistently.

c. After cooked, shrimp core temperature must be higher than 70°C to ensure no microorganisms will be activated.

Freezing

a. Pre-cool temperature must be appropriate to ensure freezing quality

b. After freeze, shrimp core temperature must be lower than -22°C before glazing step.

c. Size, uniformity, and defects must be checked again before going to packing.

Packing & Storage

a. Checking glazing percentage, weight, and packaging with customer’s specification.

b. Packing time after shrimp comes out of freezer until going into cold storage must be less than

c. Sample will be taken for final check on size, uniform, and defects.

d. Every single pack must pass through metal scan before going into master carton and cold storage.

e. Cold Storage temperature must be lower than -20°C

f. Sample of finished goods will be lab tested in-house and by 3rd party lab to guarantee their quality and safety.

Lab Testing

We test samples of our products at both in-house and third-party labs, so customers can be sure of the quality and safety.

Loading & Delivery

a. Final check on quality and accuracy of products and packages.

b. Check container for cleanliness, compressor, and smell.

c. Container temperature must be lower than -18°C

d. Cartons must be well arranged to allow proper airflow inside the container.

e. Load time must be less than 2 hours.