TECHNICAL SHEET

COMPANY INFORMATION
Company Name: SEAFROST S.A.C. Address: Carretera Paita - Sullana, Mz D Lt 1 Zona Inductrial II Paita - Per

EU Facility Registration Number: P107-PAI-SEAF FDA Facility Registration Number: 14144328926

CARACTERISTIC OF PRODUCT
DESCRIPTION
Commercial name: FROZEN SCALLOPS ROE OFF IQF Scientific name: Argopecten purpuratus
Codification system / Ingredient: SCALLOPS Storage Frozen product to be kept -18 C
Catching Zone: FAO 87 - Pacific Ocean

Samples allowed between 3xm and 10xm. Others remain <m Percentage values per 100g/product m=standard M=10xm

PHYSICAL - CHEMICAL CARACTERISTIC MICROBIOLOCAL PARAMATERS SENSORY PARAMETERS

Standard
Test Standard - Tolerance Test Test Standard
Min. Max.

Net weight (Kg) 10 Plate count (UFC/g) 500 000 1000 000 Color Characteristic

Glazing (%) ----- Escherichia coli (NMP/g) 10 230 Odour Fresh scallops

Staphylococcus aureus (NMP/g)

Drained weight (g) ----- 100 1000 Texture Tender and firm

Salmonella sp /25 g Absence

Size thickness
50 - 60 pz/lb / 60 - 80 pz/lb /80 - 100 pz/lb Taste Characteristic of the product
(averange)
Vibrio parahaemoliticus < 3 NMP/g.

Net wt / piece (g) --------- Toxins and hidrology Additives

Nor pc / tray
54 - 56/ 74 - 76 / 94 - 96 DSP Negative E-450/ E-451/E-452 N/A
(averange)
Total defects 5% PSP (gSTXeq/100g) 800 E-330 / E-331 N/A

NVBT in 100g N/A Pathology

Others N/A
Poliphosphates Absence Virus Hepatitis A Negative

ASP (mg/Kg.) 20 Barcode individual packing -------

Cadmium < 1.0 mg/Kg Barcode box packing 1100602009020062

DETAILS PACKING: bag x 10Kg / x 1 bag, master carton of 10 Kg.

Type of
COMPULSORY LEGAL MENTIONS: Lenght Width Height
Primary material
packaging waxed
*OFFICIAL COMMERCIAL NAME *MENTION FROZEN 356 mm 229 mm ----
paper box
* SCIENTIFIC NAME Carton
Secundary
boxes 385 mm 255 mm 195 mm
* CATCH AREA packaging
(Ext.)
* SIZE
* COUNTRY OF ORIGIN
* PRODUCTION DATE PRINTING ON THE LABELES

* BEST BEFORE DATE

* LOT NUMBER

* EU PLANT NUMBER
* TO BE KEPT AT -18 C

DO NOT REFREEZE A DEFROSTED PRODUCT

PROCESSING CARACTERISTICS:
STEPS QC CONTROL FREQUENCY
* Raw materia reception * Sensory and humidity control * Every raw materia batch received
* Desvalvado and cleaning * Sensory control * Every working hour
* Encodes * Cleanning control * Every working hour
* Packing * Weight and size control * Every working hour
* Freezing by tunnel * Temperature control * Every bach
* Packing * Weight control * Every working hour
* Coldstorage - Shipment * Shipment supervision * Every packing operacional precedure
Carretera Paita Sullana Mz. D , Lote 1 Zona Industrial II Paita Per - Telef. ( 051 ) 073 211110 - Telefax : ( 051 ) 073-211100 - E-mail : seafrost@seafrost.com.pe - Web :
www.seafrost.com.pe