A) Immediate unloading from truck (in the reception room), washing in chlorine bath without any shock, immediate eliminating of wastes (fish, etc), quality controlling of the product based on the following table with regard to C and T. weighing, maintaining under -0c and entering the grading process.

NOTE: Residual sulphite should be analysed too at this step so it can be decided if it is less than 80PPM, an additional treatment with sodium metabisulfite be applied so that at the end it does not exceed 120PPM.

TAB.1- CAHIER DES CHARGES DE WORD POUR LES PRODUITS HOSO

B) Pouring baskets in to the reception tank of the selecting/grading line containing iced water (max 5c), regulating the speed of the converyor belt to make it possible to control over the defected shrimp (broken, soft or moulted shell) (this process is very effective for the quality of the product), grading through the sorter.

NOTE 1: Residual sulphite should be analysed too at this step so it can be decided if it is less than 80PPM, an additional treatment with a 2% sodium metabisulfite solution (1 minute) must be applied.

NOTE 2: The uniformity of the product must be observed between 1/1 to 1/3.

C) The 2050gr of graded shrimp is weighed and manually packed in boxes.

NOTE 1: The net weight of each 2kg box must exceed 2000-2010 gr after defrost (by a digital scale)

NOTE 2: Large sized shrimp must be placed on top and bottom of the boxes.

NOTE 3: Boxes will enter in to the plate freezer or tunnels in the upside down position.

NOTE 4: Labels attached on the boxes should include the tracking code, the EEC agreement number and additive used as anti oxidant.

D) Freezing includes the following systems:

- Plate freezer: Under-40 c for 4-5 hours (deep frozen down to -180c)
- Tunnel freezer: Under -42c for 10-12 hours
- Combining system: pre-freezing all the product in to the plated freezer down to -10c within 2 hours. Then transferring the product to tunnel to finish the deep freezing process down to -18c about 4-6 hours.

E) Packing: Putting the frozen boxes in to master cartons and transferring to -25c cold stores.

NOTE 1: The boxes and master cartons must be handled with special care with no shocks.

NOTE 2: The process must be as rapid as possible to prevent the boxes from thawing.

NOTE 3: Labeling must be carried out with special care so that all the information's on the boxes correspond to the ones on the master cartons.

F) Storage and Exportation includes storing in the cold store and transporting through containers to the port.

NOTE 1: Temperature storage must be -25c. Storage must be organized by sizes, by freezing dates and by lot numbers also each carton must be stamped with the EEC number.

NOTE 2: Maximum 2 to 3 hours are needed to load a 40 feet container.

NOTE 3: The shipping report must mention the amount of cartons and kilos for each size, the temperature of the product, the one of the storage room, the one set on the container, the date and time when loading began and when it was finished.

NOTE 4: A map of the load must be provided to the final customer, giving the composition in number of cartons by size.

NOTE 5: It is not necessary to pre-cool the container before loading because this make condensation when opening and will wet the cartons and then form rime on them.

NOTE 6: The quality control manager must be equipped with a needle thermometer and a calculator.