A team of qualified personnel involved to check the organoleptic analysis of raw material and further processing of beheading, size grading and value addition, chemical treatment as per customer specification, Block / IQF freezing, packing and labelling and cold storage.
HACCP principle based processing is carried to proper CCP monitoring, if any deviation take corrective action, follow proper verification procedure and record keeping.
Testing of antibiotic in in-house ELISA (CAP& NFM) screening method batch wise at farm level and establishment level.
Testing of Microbiology criteria in in-house laboratory TPC, E.coli & Coliforms, Staphylococcus, Salmonella, Vibrio sp, Listeria sp – regularly for raw material & finished products to ensure the product quality.
Instead of Product water & Ice, air and food contact surfaces are tested once in fortnight.
