HACCP PROGRAM WILD-HARVESTED SHRIMP

EMPACADORA LITORAL, S.A

Revision: July 2008

GENERAL INFORMATION EMPACADORA LITORAL, S.A. DE C.V. is a company that owns and operates a seafood processing plant on the Panamerican Highway, Choluteca, Honduras, Central America and has been in this business for more than 10 years. The company has so far specialized in the production of ocean shrimp (Caribbean Sea) PINKS: P.nostialis, P. duorarum, P.brasiliensis. WHITES: P.schmitti, P.setiferus. BROWN: p.aztecus. Sub-specie: Xiphopeneus Kroyeri (sea-bob). Regular shrimp boats fish from 5-10 fathoms deep and 120 miles off the Coast. Rivers that drain into the ocean, are located in the jungle and no chemical or physical contaminants are present. No refineries are located up the rivers, lagoons or coastal areas. Locally the echo-system is well protected and people are educated to cooperate. The tourist industry generates jobs and opportunities. Smoke, dust, birds migration, is not a problem of concern. Shrimp is packed in 4 and 5 pounds mini-cases, 6/4 and 5/10 masters. Our products are for sale to the general public, locally and abroad. Every week our motherhood goes to the fishing grounds, brings in the catch, hard frozen, in bags of regular sizes, ungraded bulk. Product is frozen fresh onboard the fishing vessel at high seas. The plant has two certified members of the HACCP-PLAN. The facility has been remodeled in order to facilitate storage. Shipment: our pack-out products are loaded in containers and taken from the plant to Puerto Corts, where regular ships await to take the cargo.

BRANDS

SHRIMP: Product N 1 .OCEAN BEST Product N 2 .OCEAN SUPREME

DESCRIPTION OF THE FINAL PRODUCTS Headless Shell-on Shrimp (HLSOS) This product consists of wild-caught shrimp from which the head and the throat meat has been removed, block frozen and packed in four (4) and five (5) pounds mini-cases, layer pack style. A net weight of no less than 64 ounces (4 lbs) and 80 ounces (5lbs.) graded shrimp tails are placed in a clean plastic bag, to which a cupful of potable cold water is added. The plastic bag is folded-up, then placed inside a waxed cardboard box that has been labeled: type of product, size count, net weight, product source, processing date. Boxes are placed on trays, loaded into blast freezer. Product is hard frozen in 8 to 10 hours. Internal temperature 0 to -10 F. METHOD OF DISTRIBUTION AND STORAGE Product is raw, frozen. It is transported in refrigerated containers. Sometimes these shipments could be mixed containers (shrimp, lobster tails & lobster head-meat). LITORAL makes shipments via Puerto Corts, where containers are delivered to reefers. Majority of these products are shipped to the United States. INTENDED USE AND CONSUMER Product is to be fully cooked before consumed. The intended consumer or user may be the General Public of the United States or Others.

PROCESS FLOW DIAGRAM AND DESCRIPTION Raw HLSOS TAILS

Landings:

Once a week product is off-loaded from a freezer boat, internal temperature 0 to +28 F, in 40 to 50 pounds plastic bags, ungraded bulk, usually segregated by color: pink, white, brown. Trucks: Product is taken from dock to LITORAL in refrigerated containers (8-10 hours). At plant, bags are weighed, rinsed and then stored. Suppliers lots are identified in the warehouse by a code and a tag. At random, bags are opened for inspection: odor, color, texture, dehydration, broken and pieces. Complete information is recorded in the receiving area. Organoleptic inspection is performed by a Q.C. Supervisor while product is being received and weighed. Product is thawed with potable water. Ice, tap water. Remove extraneous materials, pieces, broken, black spotted, soft shell, etc. fresh water spray grading baskets. Ice, water, EverFresh grading baskets. Product always on ice, also pre-fabricated boxes. Workers segregate the number ones from the number twos for packaging in appropriate boxes. Shrimp is weighed, placed in plastic bags with cold water, wrapped and placed in pre-labeled boxes. Trays internal temperature 42 to 50 F. Blast at -20 F or less. 10 mini-cases to one master carton, labeled, strapped inspection code. 0 F or less Shipments are conducted on pre-chilled mechanically refrigerated containers at 0 F or less.

Transportation: Receiving:

Thawing: Wash Tank: Inspection Belt: Grading: Chill tanks: Packing/Tables: Sorting/Weighing/ Packaging/Labeling:

Blast Freezer: Master Cartons: Holding rooms: Shipping:

Empacadora Litoral Raw Frozen Wild-Harvested Shrimp

Hazard Analysis Sheet

(1) Ingredient/ Processing step (2) Identify potential hazards introduced, controlled or enhanced at this step? Pathogenic Bacteria: Salmonella E.Coli Vibrio Cholerae Sulfites (3) Are any potential food safety hazards significant? (Yes/No) No (4) Justify your decisions for column 3. (5) What preventive measures can be applied to prevent the significant hazards? (6) Is this a critical control point? (Yes/No) No

Landing

Product intended to be fully cooked before consumption

Yes

Sulfating agents could cause allergic type reaction in some consumers No history of problem Product rinses and manual inspection No significant growth due low temperature (frozen) No significant growth due low temperature (frozen) Rapid step and Product intended to be fully cooked before consumption Rapid step and Product intended to be fully cooked before consumption Rapid step and Product intended to be fully cooked before consumption Rapid step and Product intended to be fully cooked before consumption Rapid step and Product intended to be fully cooked before consumption Rapid step and Product intended to be fully cooked before consumption

Pack step will assure proper labeling of treated shrimp

No

Fuel or petrochemical residues Metal/wood fragments

Yes No

No

Transportation

Pathogen Growth

No

No

Receiving

Pathogen Growth

No

No

Thawing

Pathogen Growth

No

No

Wash Tank

Pathogen Growth

No

No

Inspection Belt

Pathogen Growth

No

No

Grading

Pathogen Growth

No

No

Chiller

Pathogen Growth

No

No

Packing Table

Pathogen Growth

No

No

Empacadora Litoral Raw Frozen Wild-Harvested Shrimp Hazard Analysis Sheet

(1) Ingredient/ Processing step (2) Identify potential hazards introduced, controlled or enhanced at this step? Pathogenic Growth Sulfating agent Shellfish Allergies Metal / Wood Fragments Blast Freezer Master Case Frozen Storage Shipping Pathogenic Growth Pathogenic Growth Pathogenic Growth Pathogenic Growth (3) Are any potential food safety hazards significant? (Yes/No) No Yes Yes No No No No No (4) Justify your decisions for column 3. (5) What preventive measures can be applied to prevent the significant hazards? (6) Is this a critical control point? (Yes/No) No Accurate label declaration Accurate label declaration Yes Yes No No No No No

Sorting /Weighing / Packing / Labeling

GMP and product to be cooked Potential allergic-type reaction Potential allergic reaction to shellfish No history of occurrence Not likely to occur at low temperature Not likely to occur at low temperature Not likely to occur at low temperature Not likely to occur at low temperature

Firm Name: Empacadora Litoral, S.A. Address: Carretera a Tegucigalpa Choluteca, Honduras

Product Description: Raw frozen wild-harvested shrimp Method of Storage and Distribution: Keep Frozen (0 F / -18 C) Intended Use and Consumer: To be cooked before consumption Date:_______________________________

Signature:_______________________________

PLAN HACCP
Raw Frozen Wild-harvested Shrimp
Critical Control Point(s) Significant Hazards Critical Limits for each preventive measure What CCP1A Sorting /Weighing / Packing / Labeling Allergic-type reaction from undeclared sulfating agent Sulfite declaration on all treated product At the pack/label step, check for contains sulfite declaration in the product label Visual checks of packaging material label Minimum 3 units per every 1000 lb. of products HACCP / QC Personnel Appropriately label the packaging material CCP1B Sorting /Weighing / Packing / Labeling Allergic reaction from undeclared shellfish Clearly labeled shrimp Check that shrimp is clearly identified in list of ingredients Visual checks of packaging material label Minimum 3 units per every 1000 lb. of products HACCP / QC Personnel Appropriately label the packaging material

How Monitoring Frequency Who Corrective Action

Verification

- Daily record review

- Daily record review

Records

- Packing room record

-Packing room record

Firm Name: Empacadora Litoral, S.A. Address: Carretera a Tegucigalpa Choluteca, Honduras

Product Description: Raw frozen wild-harvested shrimp Method of Storage and Distribution: Keep Frozen (0 F / -18 C) Intended Use and Consumer: To be cooked before consumption Date:_______________________________

Signature:_______________________________

PRODUCT SPECIFICATION SHRIMP Product shall be in compliance with all aspects of the United States Food and Drug Administration Seafood HACCP (Hazard Analysis Critical Control Points) Regulation 21 Code of Federal Regulations 123. This product shall be of food grade and in all respects, including labeling, in compliance with the Federal Food, Drug and Cosmetic Act of 1938, as amended and all applicable regulations thereunder. This product shall be processed and packed under strict sanitary conditions and shall be free from all forms of foreign and extraneous matter, in accordance with FDA current Good Manufacturing Practices. DESCRIPTION OF PRODUCT Headless shell-on shrimp In this process, the shrimp is de-headed, packing only the tails in boxes with liners and a net weight of 4 or 5 pounds. These are block frozen at a temperature of minus 18 C and maintained at said temperature once inside the master containing 10 individual units, then on the reefer onto reefer units until it arrives to its final destination in the US market. The ultimate purpose is for the product to be used for general consumption after preparing, using ordinary cooking methods. PRODUCT SPECIFICATIONS HLSOS Block 10/4 10/5 Net weight: shall not be less than declared, glazing is acceptable, but invoice weight shall be net weight. SIZES: Under 5 x pound 6 - 10 10 - 15 16 - 20 21 - 25 26 - 30 31 - 35 36 - 40 41 - 50 51 - 60 61 - 70 71 - 80 81 - 90 10% overs or 10% unders of declared size is admitted. 9

Uniformity of size: Large: (1.1 & 1.2), Medium: (1.2 & 1.3), Small: (1.3 & 1.4) maximum: 1.5 Weight: 15 tails overs : 15 tails unders = Example: 6.5 : 5.5 = 1.1 (uniformity excellent) At random select a 5 pounds mini-case, segregate 15 overs and 15 unders. Total count: Total tails in 5 pounds., drain 2 minutes in a 45 inclined colander, weight = net weight with no water. Example: Size 31-35 = 165 perfect tails divided into new weight ( 80 oz.) = 2.0 ounces x 16 ounces = 32 average count pound. Appearance: Color alteration of shell, meat, damage to product by handling, storing, fin & telson, pleopods, not admitted. Odor, flavor, color: raw must indicate freshness. When cooked: odor & flavor: should be typical. When cooked, color is an indicative of freshness. Texture: Not mushy upon cooking. Sulfiting Agents: There shall be no less than 100 parts per million residual sodium bisulfite in meat as tested by an official procedure, recognized by the U.S. Food & Drug Administration. Use of EverFresh: EverFresh is a proprietary and patented processing aid, used for the prevention of blackspot on shrimp. It is a sulfite free, fine crystalline material that readily dissolves in water and is safe when used on shrimp in accordance with Good Manufacturing Practices (GMPs). 7.5 ounces of EverFresh added to a 30 gallons treatment tank (or dip tank) with 25 gallons of potable water. This solution should be gently stirred for 5 10 seconds. Fresh shrimp to be treated are dipped into the tank, using a basket (holes in bottom). Movements of basket up and down should be made to allow complete contacting and submersion of all shrimp for at least 3 to 5 minutes. 7 ounces of EverFresh for 550 pounds of shrimp. The use of this product must be declared on the mini-cases and masters. Critical Control Point: labeling. Extraneous Materials: Product shall be free of extraneous materials: plastic, sand, mud, hair, flies, etc. Decomposition: Not admitted. Zero red, peculiar smell, sometimes difficult to detect. Dehydration: There shall be no dehydration of the product. Flat, saggy, baggy, space between shell & meat, etc. White spots on one or both sides.

10

HEADLESS SHELL-ON SHRIMP PINKS OCEAN CATCH FIRST CLASS TAILS: 1. All hard shell No semi-soft or soft shell 2. No black tails, spotted or black ring 3. No discoloration 4. No dehydration 5. Uniformity of pieces in weight & length 6. Net weight 4 or 5 pounds after thawing a block by running water and keep draining for 3 minutes. 7. Middle count in sizing. 8. Best freshness. 9. Every piece to be shine both shell and muscle. 10. No throat meat hanging below first segment (neck), clean cut and Deheading done by trigger thumb not using torsion or twisting head. NO LIFTED RINGS. 11. No bad smell: ammonia, putrid odor. 12. No salt taste. No use of salt in glaze water to mask any bad flavor (mud, diesel, age, etc). NOT ACCEPTABLE IN NUMBER ONE QUALITY: Broken: 1. 2. 3. 4. 5. Lack of one or more segments Missed shell in segments 2 to 6 Flat tails Separate segments and muscle cut Missing uropods

Broken Tails (Fins): 1. Lack of one or more uropods 2. Bent or falling telson 3, 4 uropods smaller than telson 4. One uropod larger than telson or broken -1511

Broken Shell Open or separate between segments 1. Open between segments: maximum tolerance: One 2. Sizes: U-15, 26-30: separation means more than 3 mm 3. Sizes: 31-40 to 71-90 separation means more than 2 mm 4. When more separations exist between segments regardless of the opening detected(3mm or 2 mm) this is not acceptable. Black Spot (Melanosis) 1. Any type of black spot on body of the shrimp. Black rings, black dots, back fins, telson or membrane. Lack of Consistency 1. Any change of color or pigmentation on shell, with soft-shell compared wth normal hard shell. SOFT Molting celophan like a film but easy to loose. DRY 1. Dehydration - flat separation of membrane and meat. Saggy, baggy pale color. 2. White areas on one side, sometimes more peculiar than other times. White spots of different sizes easy to detect. This syndrome will be present on shrimp bags stocked for 1-2 months in container (cold wind & humidity will accelerate these defects). Decomposition There shall be no decomposition in the product. Appearance Level One: No tolerance for disease abnormal color. Odor/Flavor: Shall be that of freshly caught and processed shrimp. Stale, mushy,sour, diesel and any other off-odors are unacceptables. Texture/structure: One The texture of the shrimp must be moist, firm, tender. Foreign materials: Any occurence of foreign material is un-acceptable (paint, chips, rust, flies, hair). Cleaning: No hanging veins, legs, antenna. Tails must be clean especially the first ring where de-heading occurs. Glaze: 90% Uniformity of size: Ratio shall not exceed 1.3

-1612

Color: PINK 1. Penaeus brasiliensis hoper sureo red spotted 2. Penaeus duorarum no spots slight pink ring on dorsal area 3. Penaeus notialis darker than P. duorarum southern pink shrimp. a) P. brasiliensis is the predominant pink PACK SEPARATELY b) P. duorarum and P. notialis are almost alike PACK TOGETHER No milk shrimp No sand or mud on ventral area or between segments No swimmerets with black or blue colors, flaccid or missing. Sulfiting Agent: there shall be less than 100 ppm residual sodium bisulfite in shrimp meat when tested. Additive must be listed on the package.

MICROBIOLOGICAL AND SAFETY REQUIREMENTS: Acceptance of the product will require the following microbiological criteria to be met (FDA). m Aerobic Plate Count (35 C) Staphylococcus aureus E. coli Coliform Salmonella Shiguella Listeria Monocytogenes 5 5 5 5 5 5 5 c 3 2 2 3 0 0 0 m 5.0 x 103 100 <10 500 0 0 0 M 1.0 x 105 500 30 1,000 0 0 0

Labs microanalysis of lots to evaluate that product is free of pathogens.

-17Shipping: Product shall be shipped under mechanical refrigeration and stored in 13

a clean, dry environment at 0 F. or below. Shelf Life: Product shall have a total shelf like of 12 24 months under optimal conditions. Documents of each shipment indicating production code (s) and number of containers with each code. These shall be kept on file at manufacturers location. SPECS FOR NUMBER TWOS HLSOS SHRIMP PINKS Tolerance 20 30% total defects: o o o o o o o o Melanosis (black) on shell. Broken fin (uropods) Broken back Lifted rings Tail-off Soft shell Flat shrimp Throat meat (tide)

14