Frozen Shrimp/Prawns Certification

CODEX STAN 92-1981, REV. 1- 1995

CODEX STANDARD FOR QUICK FROZEN SHRIMPS OR PRAWNS

This standard applies to quick frozen raw or partially or fully cooked shrimps or prawns,1 peeled or unpeeled

PROCESS DEFINITION

The water used for cooking and cooling shall be of potable quality or clean seawater. The product, after any suitable preparation, shall be subjected to a freezing process and shall comply with the conditions laid down hereafter. The freezing process shall be carried out in appropriate equipment in such a way that the range of temperature of maximum crystallization is passed quickly. The quick freezing process shall not be regarded as complete unless and until the product temperature has reached - 18ºC or colder at the thermal centre after thermal stabilization. The product shall be kept deep frozen so as to maintain the quality during transportation, storage and distribution. Quick frozen shrimps shall be processed and packaged so as to minimize dehydration and oxidation

Benefits of The Codex Alimentarius

The Codex Alimentarius, or the food code, has become the global reference point for consumers, food producers and processors, national food control agencies and the international food trade. The code has had an enormous impact on the thinking of food producers and processors as well as on the awareness of the end users – the consumers. Its influence extends to every continent, and its contribution to the protection of public health and fair practices in the food trade is immeasurable.