Ki jan fè enspeksyon kribich jele?
Enspeksyon kribich jele gen ladan plizyè aspè tankou echantiyon anpil te pote soti, Mak ak Etikèt verifikasyon pwodwi yo, Verifikasyon tanperati ak analiz organolèptik.
Anpil echantiyon te pote soti:
Kòm pakè kribich yo anjeneral nan ti pake, 5 kg nèt ak 10 kg nèt pou chak katon yo pi komen. Kòm yon rezilta, yon sèl veso ka genyen otan ke 4500 katon, mwatye nan li si pake a se 10 kg pou chak katon. Avèk anpil inite pake, carrying out samples is the first step to do the shrimp inspection. As the inspector could not stay long in the cold storage warehouse, then a forklift is very helpful for taking inspecting samples at random.
Mak ak Etikèt verifikasyon pwodwi yo:
As the could storage may have different goods, with different marks and labels on, actually the verification starts from taking samples. If the same goods has batches, then verify the dates of production.
Temperature verification:
Most of cold storage warehouse have electronic thermometers outside of the storage. But some of old cold storage still uses normal thermometer inside of it. Nan ka sa, remember to read the temperature figures before you go out of it.
The key process of frozen shrimps inspection
organoleptic analysis: This analysis includes exact weight of cartons-Gross weight check, exact weight of empty carton and polybag-tare weight check, and exact weight of production-net weight check as well. Usually below aspects are necessary for shrimp inspection.
-Produced of shrimp type
-Should not have rotten (dark) heads
-should match the required sizes – real count in 1 kg Frozen weight = frozen count
-crystal and smooth glazing without sharp edges
-glazing as required
-koulè, appearance of the products
-shrimps can not be bound together
-should not have foreign smell
-whole shrimps should not be broken
-should not contain too much hoar-frost
-goods in fact should be the same as declared
