FOREVER GREEN FOOD is specialized in Farming , processing and exporting for Shrimp products in Viet Nam We have a fully accredited EU processing plant partners and have achieved certificates such as: Hazard Analysis and Critical Control Points (HACCP), British Retail Consortium (BRC), ISO 22000, Aquaculture Stewardship Council (ASC), and Business Social Compliance Initiative (BSCI), etc….
SHRIMP PROCESSING FLOW CHART
PROCESS NARRATIVE FOR HOSO IQF SHRIMPS
1. Receiving raw materials
The raw materials seawater shrimps in head on form are preserved in plastic boxes which ice at the ratio 1:1 after harvesting and then transported to the factory by insulated van. The temperature of the raw materials kept below 050C. The raw materials are received providing supplier’s guarantee. As mentioned in SOP the standard of the raw materials in maintained.
2. Head on
Only fresh head-on shell-on shrimps is shorted out to process head-on shell-on IQF product.
3. Wash in running water
HOSO shrimp are washed with running <5ppm chlorinated chilled (<60C) water
4. Chill storage
When raw materials is received beyond capacity of running processing some quantity of shrimps are passed to chill storage where the shrimps are kept in plastic baskets and iced at the ratio of 1:1 and the baskets are put in an order that FIFO (first in first out) can be maintained easily.
5. Export grading
Grading is done manually. Shrimps are graded as per international standard. The grading procedure is described in SOP.
6. Wash in pressure water
After grading and checking is completed, shrimps are washed with pressured <5ppm chlorinated chilled water, below 60C.
Shrimps after being washed are placed on stainless steel conveyor belt (feeding point) of spiral freezer to freeze the products. The shrimps are frozen at -400C until the core temperature of the frozen product achieve to -180C to -200C
8. Glazing and hardening
After completing the freezing cycle, it is unloaded, then glazed and hardened (if required) as per buyer’s instruction. It is done in packing room adjacent to ante room.
After hardening the shrimps are weighted as per buyer’s requirement.
10. Packing and labeling
The product is packed into a printed poly bag, labeling and marking is done carefully. Then the poly bags are put into master cartons as per buyer’s requirement.
11. Receiving packing materials
Packing materials are received in good condition and stored on salves or dunnage according to items
12. Dry storage
All packing materials stored in dry storage on salves/ dunnage according to items which is well ventilated, dry, dust proof and insect proof
13. Frozen storage
All master cartons of frozen products are stored in the frozen storage according to the type of the product and lot by lot to make shipment easier. FIFO procedure is maintained during shipment
After marking and labeling properly, the master cartons of the frozen product are loaded into refrigerated van and transported from factory to the port for export.
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FOREVER GREEN FOOD IMPORT-EXPORT COMPANY LIMITED
Processing, Exporting for Pangasius, Tilapia, Shrimp and Seafood in Viet Nam
Main Office: 717 Commune 2, Dao Thanh Village, My Tho City, Tien Giang Province, Viet Nam
HCM Office: Floor 14th, HM Town Building, No 412 Nguyen Thi Minh Khai street, Ward 5, District 3, Ho Chi Minh City, Viet Nam
EU code: DL229
Mobile Phone: (84) 975. 777. 483 (Whatsapp/Viber/Wechat/Line/Zalo)