41-50 PD Iqf 544150-Updated

RAW MATERIAL SPECIFICATION
544150
Status: Live (Seafood Specification)
Effective Date: 2015/6/30
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1. Product Details
Item Number: 544150
Product Description: P&D 41/50 RD T/OFF IQF CURL
Raw, Frozen, Peeled & Deveined T-OFF (full knife cut from 1st to 5th segment) shrimp which shall be
frozen and packaged in IQF Form. This product shall be processed in accordance with the U.S. Food and
Drug Administration (FDA) Good Manufacturing Practices (GMPs), a Hazard Analysis Critical Control
Point (HACCP) plan, and any other applicable Federal and State Regulation.
Product Sourcing:
Approved Species: Harvest Country of Country of Certifications:
Method: Harvest: Manufacture:
Shrimp (Penaeus spp.) Farmed Ecuador
India
Indonesia
Thailand
2. General Requirements
AQUACULTURED SHRIMP
Environmental Contamination from Pesticides: These contaminants are caused from fish harvested from
Aquaculture ponds and near shore coastal waters. Environmental chemicals and pesticides can also
accumulate in shrimp through contaminated feed.
Certain pesticides are applied directly to the water in aquaculture ponds to control weeds and algae and to
eliminate fish and invertebrate, these products can be used legally only if they are registered with the U.S.
EPA and used in accordance to the conditions prescribed on the label.
The potential for environmental chemical contaminants must be addressed in the primary processors
HACCP plan. This may include on-site farm visits, supplier certification, and/or monitoring for
environmental contaminants.
Pathogens from the Harvest Area

Product is expected to be free of pathogens associated with the harvest area including Salmonella and E.
coli
CONFIDENTIAL-DO NOT DUPLICATE FOR AUTHORIZED PERSONNEL ONLY
1 King & Prince Boulevard Brunswick, GA 31521 800-841-0205 kpseafood.com
544150
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3. Ingredient List
Shrimp, Water, Sodium Tripolyphosphate (To Retain Moisture), Salt, and Sodium Metabisulfite (As a
Preservative)
4. Physical Properties
UOM Min Target Max Comments
Piece Count Per # of 41 47 - 48 50 Deglazed Count
Pound pieces
Condition of Visual Good
Case Condition
Net Weight As
Declared
Temperature F 0 10
Upon
Inspection
Foreign % 0 0
Material
IQF Shrimp UOM Min Target Max Comments

Glaze % % 6 12
Off-Odor % by 0 0 No detectable sour, musty, putrid,
Count ammonia, fuel, bilgy
Pieces % by 0 3
Count
Tailess % by 0 3
Count
Broken % by 0 3
Count
Miscuts/Improp % by 0 5
er Cuts Count
Sand/Full Vein % by 0 1
Count
2/4 Segment % by 0 2
Veins Count
Attached Shells % by 0 3
Count
Swimmerets % by 0 3
Count
Clumps % by 0 2
Count
Curled Up % by 0 5
Marked Count
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Curled Up % by 0 5
Excessive Count
Melanosis/Blac % by 0 2
k Spot Count
Discoloration % by 0 5 Yellow, Dirty Neck
Count
Excess Flesh % by 0 20 Throat Meat
>1/2 Inch Count
Dehydration % by 0 5 White spots on shrimp flesh
Count
Heat Stress on % by 0 5 Pink spots on shrimp flesh
Flesh > 1 Count
Segment
Uniformity 1 1.4
Ratio
Straight Shrimp % by 0 5
Not J-Shaped or Count
Candy-Cane
Piece count per LB:

Piece count must be met to achieve finished count for KP customers. KP reserves the right to reject
product found to be out of spec for count, and it will be the suppliers responsibility to remove rejected
lot from KP property within 30 days of notification.
Net Weight:
100% Net Weight as declared on supplier package and agreed to by KP Purchase Order.
Supplier agrees to reimburse KP using formula (percent short weight x the purchase order price x the
pounds in lot) for all short weight findings to ensure 100% net weight is achieved.
Foreign Material:
Foreign material is a food safety concern and will not be tolerated. Product found to be out of spec for
Foreign Material will be rejected and it will be the suppliers responsibility to remove rejected lot from
KP property within 30 days of notification.
5. Chemical Properties
Treated. Phosphate solution of 2% STPP OR CARNAL 659 and 0.5% SALT for a maximum of 12%
pick-up
UOM Target Max Comments
Moisture % 82.000 85.000
Salt % 0.650 Measured by Titration Method
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Phosphate % 0.500
Drip Loss
6. Workmanship Examples
Clumping not ok

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7. Sensory Properties
Appearance: Product should not present signs of translucency
Color: Indicative of the specie
Odor: Good flavor and odor (essential requirements for a U.S. Grade A product) means that the raw
product and the cooked product have the normal, pleasant flavor and odor characteristic(s) of freshly
caught shrimp that is free from off-flavors and odors of any kind. A natural odor or flavor reminiscent of
iodoform is acceptable.
Texture: No rubbery texture for cooked raw material
Flavor: No soapy taste for cooked raw material. Raw styles of shrimp are evaluated for flavor and odor
in the cooked state. Raw odor is also evaluated in the fresh or thawed state.
8. Microbiological Properties
Test n c m M
Standard Plate 5 2 30000 1000000
Count
Coliform 5 2 1100 2000
E. coli 5 2 10 500

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S. aureus 5 2 1000 10000

(coagulase +
positive)
Salmonella 30 0 0 0
Enterobacteriace 5 2 100 1000
ae
n= number of samples
c= the maximum number of sample units allowed between m and M
m= test results less than or equal to m are considered acceptable
M= test results above M are considered unacceptable
9. Shelf Life and Storage

Shelf Life in Days: 365
Storage Conditions: Frozen 0 +/- 10 degrees F
Maximum Shipping Temperature F: 10
10. Packaging and Labeling

Packaging Type: Staple free corrugate and polybag
Case Condition: Cases, packages in good condition with no damage affecting product quality.
Labeling: Each case must contain a legible product label declaring
(1) Processor FDA Registration Number (not the processors name),
(2) Case Net Weight,
(3) Ingredients Declaration,
(4) Country of Origin,
(5) Method of Catch (farmed or wild caught),
(6) K&P Item Number as specified above,
(7) Statement: Packed for King & Prince Seafood 1 King & Prince Blvd. Brunswick, GA 31520 USA.
Code Dates: Each case must contain a legible code date.
Plastic Requirements:
Packaging Requirements: Packing can be 4 x 5#, 6 x 5# or 1 x 20# bulk. Bulked product must utilize
colored poly. Do NOT put paper or plastic inside the bags to identify the shrimp size. The master case
shall be durable in strength. Do NOT use metal staples in master cases. Do NOT place adhesive labels on
exterior of the bags. Recommend color tape for sealing master cases.

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RAW MATERIAL SPECIFICATION

Shrimp (Penaeus spp.) Farmed Ecuador

Pathogens from the Harvest Area

IQF Shrimp UOM Min Target Max Comments

Piece count per LB:

CONFIDENTIAL-DO NOT DUPLICATE FOR AUTHORIZED PERSONNEL ONLY

CONFIDENTIAL-DO NOT DUPLICATE FOR AUTHORIZED PERSONNEL ONLY

CONFIDENTIAL-DO NOT DUPLICATE FOR AUTHORIZED PERSONNEL ONLY

S. aureus 5 2 1000 10000

9. Shelf Life and Storage

10. Packaging and Labeling

CONFIDENTIAL-DO NOT DUPLICATE FOR AUTHORIZED PERSONNEL ONLY

CONFIDENTIAL-DO NOT DUPLICATE FOR AUTHORIZED PERSONNEL ONLY

CONFIDENTIAL-DO NOT DUPLICATE FOR AUTHORIZED PERSONNEL ONLY

CONFIDENTIAL-DO NOT DUPLICATE FOR AUTHORIZED PERSONNEL ONLY

CONFIDENTIAL-DO NOT DUPLICATE FOR AUTHORIZED PERSONNEL ONLY

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