Our Factory Audit adheres to the internationally recognized ISO 9000 Standards for Quality Management Systems.

Our qualified auditors independently assess everything from production capacities and quality control systems to staff facilities and working conditions. We go on site and get the information you need to ensure high-quality suppliers. Confirm your factory has the production capacity and quality to meet your production needs.

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Why you need a Factory Audit (FA)?

Performing a Factory Audit is a cost-effective, time-efficient way to compile a complete profile of your supplier, so that you know if they're reliable – before you give them your business.

 Our Factory Audit ensures:

When should a Factory Audit be Performed?

Always perform a factory audit before you release your official Purchase Order. The purpose of a factory audit is to assess whether or not that supplier is capable of completing your product order on time, to your quality expectations. Also, before production, your auditor can conduct interviews, inspections, and access records – without disrupting your production schedule.

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We check all information of the factory follow items as below:

Company overview:

+ General information

+ Building information

Human resources

+ Company chart:

+ Employee Headcount

Production capacity

+ Production capacity

+ Production machinery

Quality assurance

+ Quality Management system certification

+ Quality control management

+ Supplier management

Production process management:

+ R&D Capacity

+ Production flow chart

+ Inspection product samples

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.

7. Freezing

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.

9. Weighing

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

14. Export

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.

For challenging or sensitive orders, have an inspector monitor your production and report daily to identify and fix problems in real-time.

Why You Need Production Monitoring: Production Monitoring puts an inspector onsite during the production cycle, representing your interests, to ensure production, materials, quality, schedules are at the level you and your manufacturer initially agreed upon.

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What is Product Monitoring?

Keep your factory accountable start to finish. Production Monitoring means an on-site Product Inspection performed every day of your production. An inspector scrutinizes your factory, enforcing your specifications, selecting units at random for inspection and identifying and eliminating defects. You receive daily reports regarding quality and completion status, putting you in control of the entire process
For all inspections, We uses the standard internationally recognized HACCP and GMP statistical sampling procedure. These comprehensive criteria cover: functionality, performance, durability, overall appearance, and dimension. Inspection certificates are issued if stipulated in the letter of credit.

Quality Standard >>

We use the internationally recognized Acceptable Quality Level (AQL) standard for all product inspections. For each inspection, this allows the client to set their acceptable quality tolerance levels.

Representing your interests in the factory, we inspect as per your specifications and/or sample(s) provided. We provide you a detailed report with photos, enabling you to make an informed decision to accept or reject the production.