| CONTENEDOR N° |
12 |
| Argentine Red Shrimp Inspection Report |
|
|
|
|
|
|
|
|
| Inspection Date: |
2321221 |
Supplier Name (Tier
1): |
FOOD PARTNERS PATAGONIA S.A. |
Origin: |
Argentina |
|
|
|
|
|
|
|
| Inspected by: |
PATAGONIA
SHRIMP |
Packer (Tier 2): |
Pack Size: |
14 x 680 g |
|
|
|
|
|
|
|
| PC/Description: |
10-30
All-Natural Argentine Red Shrimp |
SENASA # |
4055 |
Cases: |
327 |
|
|
|
|
|
|
|
| Brand: |
OLIVIA |
FDA |
19580123252 |
Calibre/talla: |
10 -30 |
|
|
|
|
|
|
|
| Plant Production & Sample Information |
Control de defectos
- Ficha tecnica |
Otros controles |
|
|
|
|
|
|
|
| Sample s |
Gross Weigth
Master |
N° Master |
Temperatura |
Gross
Weight with Bag (g) |
Sub
Sample Net Wt. (g) …... g |
Gross Weight with
Bag (g) |
Tare Weight Bag
(g) |
Sub Sample Net
Wt. (g) |
Net Wt. (g)
Following AOAC |
Units Per Bag |
Black Spots (on
Meat) (g) |
Shells, Legs,
Swimmerettes |
Imporperly
Deveined (g) |
Broken (< 4 segments) |
Neck Meat
(yellow/brown) |
Glaze/Glaseo |
Lote Sellado
bols |
Cierre de bolsas |
Cantidad Bolsas
x Master |
Count |
Avg Wt. Per Unit
(g) |
Black Spots (on
Meat) |
Shells, Legs,
Swimmerettes |
Imporperly
Deveined |
Broken Pieces
% |
Neck Meat |
| |
Fecha de Empaque |
Production Date |
Fecha vencimiento |
Lot Traceable |
KG |
N° Master |
°C |
P.B:
Peso neto compensado + bolsa |
8% g
Glaseo:…. g10% Glaseo:…... g 12% Glaseo: …... g |
785-803 |
20-22 |
770-785 |
680-713 |
15 -45 |
< 10% by
weight |
< 1% by
weight |
< 2% by
weight |
< 7% by
weight |
< 10% by
weight) |
8-12% |
Control
ocular |
(14 UNID) |
10-30 ct/ lb |
|
< 10% |
< 1% by
weight |
<2% by weight |
< 7% by
weight |
< 10% by
weight |
| 1 |
2021/08/10 |
2021/08/09 |
2023/08/09 |
2321221 |
12.222 |
989 |
-18.2 |
798 |
796 |
780 |
780 |
800 |
18 |
782 |
712 |
41 |
0 |
0 |
0 |
0 |
0 |
9.83% |
SI |
SI |
14 |
26 |
17.37 |
0% |
0% |
0% |
0% |
0% |
| 2 |
2021/08/10 |
2021/08/09 |
2023/08/09 |
2321221 |
12.256 |
1046 |
-19.2 |
790 |
794 |
774 |
778 |
794 |
16 |
778 |
708 |
39 |
0 |
0 |
0 |
16 |
0 |
9.89% |
SI |
SI |
14 |
25 |
18.15 |
0% |
0% |
0% |
2% |
0% |
| 3 |
2021/08/10 |
2021/08/09 |
2023/08/09 |
2321221 |
12.216 |
1063 |
-19.2 |
794 |
796 |
778 |
778 |
794 |
16 |
778 |
720 |
39 |
0 |
0 |
0 |
22 |
0 |
8.06% |
SI |
SI |
14 |
25 |
18.46 |
0% |
0% |
0% |
3% |
0% |
| 4 |
2021/08/10 |
2021/08/09 |
2023/08/09 |
2321221 |
12.240 |
1085 |
-17.4 |
792 |
794 |
776 |
778 |
792 |
16 |
776 |
- |
43 |
0 |
0 |
0 |
0 |
0 |
- |
SI |
SI |
14 |
- |
- |
|
|
|
|
|
| 5 |
2021/08/10 |
2021/08/09 |
2023/08/09 |
2321221 |
12.268 |
1116 |
-19.0 |
792 |
794 |
776 |
778 |
794 |
18 |
776 |
- |
44 |
0 |
0 |
0 |
48 |
0 |
- |
SI |
SI |
14 |
- |
- |
|
|
|
|
|
| 6 |
2021/08/10 |
2021/08/09 |
2023/08/09 |
2321221 |
12.270 |
1139 |
-19.5 |
802 |
794 |
786 |
776 |
796 |
18 |
778 |
- |
42 |
0 |
0 |
0 |
0 |
0 |
- |
SI |
SI |
14 |
- |
- |
|
|
|
|
|
| 7 |
2021/08/10 |
2021/08/09 |
2023/08/09 |
2321221 |
12.240 |
1183 |
-18.2 |
800 |
798 |
782 |
780 |
796 |
16 |
780 |
- |
42 |
0 |
0 |
0 |
34 |
0 |
- |
SI |
SI |
14 |
- |
- |
|
|
|
|
|
| 8 |
2021/08/10 |
2021/08/09 |
2023/08/09 |
2321221 |
12.268 |
1216 |
-18.5 |
794 |
790 |
778 |
774 |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
SI |
SI |
14 |
- |
- |
- |
- |
- |
- |
- |
| 9 |
2021/08/11 |
2021/08/09 |
2023/08/09 |
2321221 |
12.228 |
1240 |
-17.6 |
792 |
790 |
778 |
780 |
794 |
16 |
778 |
716 |
40 |
0 |
0 |
0 |
0 |
0 |
8.66% |
SI |
SI |
14 |
25 |
17.90 |
0% |
0% |
0% |
0% |
0% |
| 10 |
2021/08/11 |
2021/08/09 |
2023/08/09 |
2321221 |
12.216 |
1250 |
-19.2 |
790 |
796 |
784 |
784 |
794 |
16 |
778 |
718 |
39 |
0 |
0 |
0 |
0 |
0 |
8.36% |
SI |
SI |
14 |
25 |
18.41 |
0% |
0% |
0% |
0% |
0% |
| 11 |
2021/08/11 |
2021/08/09 |
2023/08/09 |
2321221 |
12.234 |
1291 |
-19.5 |
792 |
796 |
770 |
782 |
798 |
16 |
782 |
712 |
40 |
0 |
0 |
0 |
0 |
0 |
9.83% |
SI |
SI |
14 |
26 |
17.80 |
0% |
0% |
0% |
0% |
0% |
| 12 |
2021/08/11 |
2021/08/09 |
2023/08/09 |
2321221 |
12.232 |
1349 |
-17.6 |
792 |
794 |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
SI |
SI |
14 |
- |
- |
- |
- |
- |
- |
- |
| Average |
12.24 |
|
-18.59 |
794 |
794 |
778 |
779 |
795 |
17 |
779 |
714 |
41 |
|
9.1% |
|
25 |
18.02 |
0.0% |
0.0% |
0.0% |
0.9% |
0.0% |
| Observaciones: |
|
Se recuperan temperaturas en cámara |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| CARACTRISTICAS
OLGANOLEPTICAS |
|
|
|
|
|
|
|
*Valores calculados desde
el peso neto con glaseo |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Color / Appearance |
Light
in color, off white, light tan, pink indicative of freshly caught Argentine
Red Shrimp - Translucent not acceptable |
ACEPTABLE/
NO ACEPTABLE |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Odor/ Aroma |
Typical
of species, fresh smell, no off odor indicative of decomposition or
contamination |
ACEPTABLE/
NO ACEPTABLE |
|
|
Formato de fecha AAAA/MM/DD |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Raw Texture |
Tender
and firn, not tough, mushy, chalky or rubbery |
ACEPTABLE/
NO ACEPTABLE |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Flavor |
Typical
of Freshly Caught Argentine Red Shrimp |
ACEPTABLE/
NO ACEPTABLE |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Dehydration (g) |
NONE |
ACEPTABLE/
NO ACEPTABLE |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Decompositon (g) |
NONE |
ACEPTABLE/
NO ACEPTABLE |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Foreign Material |
NONE |
ACEPTABLE/
NO ACEPTABLE |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
