Product Description: Form/Style Individually Quick Frozen, Breaded, Peeled and Undeveined Tail Off Common/Market Name Vanammei White (Farm Raised) Scientific Name Penaeus Vanammei Country of Origin China Net Weight Weight must be 100% of declared net weight Count per Pound 31/40 Finished count Breading Breading cannot exceed 48% fine crumb breading from wheat flour Meat Raw Material 70/90 PUD Tail Off Uniformity Ratio Not to exceed 1.5 Packs Master: 10 pounds, 5x2 pound bags Inspection Requirements Will be inspected by CIQ for each lot of shipment and be randomly USDC inspected or laboratory inspected to adhere to Control Specifications. Defects: % Sulfiting Agents <10ppm Sodium Bisulfite <10ppm Phosphating Within accepted FDA limits (max 0.5% residue in finished product) 0.5 Decomposition None 0.0 Breading Breading cannot exceed 48% <48% Dehydration/Freezer Burn <1% affected by weight <1.0 Sodium Content Sodium cannot exceed 250 ppm <250ppm Black Spot Zero tolerance on meat 0.0 Sandveins Not to exceed 2% by count <2.0 Neck (throat) Meat Neck meat length shall be no longer than the segment to which attached. Total number of shrimp with excessive neck meat (longer than the first segment) not to exceed total sample weight by 5%No yellow meat discoloration <5.00.0 Yellow Nape Must adhere tightly/<2% softshell/count. Clean/no mud stains <2.0 Extraneous Material None 0.0 Pieces/Damaged/Broken Shrimp fragments max 2% by count, no whole shrimpBroken/missing/loose tails max 3% by count 2.03.0 Meat Quality: Appearance Meat to be white, color to be uniform throughout lot. Texture Flesh to be firm, not tough; moist, not mushy or chalky Odor Freshly caught and processed; no mushy first segment; no muddy, geosmin, etc. Packaging Specifications: Packaging Net weight shrimp shall be poly bagged Clumping less than 1% Labeling(Master) Shall contain Market/Common name, country of origin certificate referenced by lot number, importers name, declared net weight and shrimp size, ingredients/additives, processor?s name and address, date of processing. Receiving Temperature Frozen: -10? to 0? F (-23.3? to ?17.8? C)