QUALITY CONTROL

OBJETIVE

The objective of our Company since its commencement in the cultivation and exportation of the "Coquille St. Jacques" (scallops) has been to obtain the highest possible standard of quality and presentation, in order to obtain a final product that is worthy of the trust and commitment of our clients.

For this reason the product is subjected to constant revision and surveillance programs in the various stages of its process; in the productive stage, in the primary and freezing stage, in packaging and in pre-shipping.

PRODUCTIVE PROCESS

During this process in sea area, the product is subjected to constant and sustained monitoring, the technical persons in charge having information about the behaviour and environmental and sanitary conditions of the area, in correspondence with Surveillance and Sanitary programs of bivalve molluscs, the absolute responsibility is of the Principals of the Concession, being likewise inspected by the Sanitary Authorities ITP (FTI) - Fishing Technology Institute of Peru- thereby fulfilling the prevailing regulations for the Sanitary Qualification and the main objectives of this program are:

• To ensure the harmlessness of bivalve molluscs in marketing.
• To invigilate and detect the possible presence of toxic and/or new toxins and/or environmental microbiological contaminants.
• To establish and maintain an accessible information base.

The Surveillance and Sanitary Control program (PVCS) is made up of a series of synchronized activities, to minimize, reduce and prevent risks to public health, executing periodical monitoring of planned and organized sampling.

Our cultivation zone is Habilitated and Inscribed in the Registry of Areas Habilitated by DIGESA General Directorate of Public Health, with the Code ZPC-RN-SAN-013 of the "Bahia de Samanco" (Directoral Resolution is attached).

The monitoring program under normal conditions has a fortnightly frequency, and in the case of a possible presence of suspected phytoplankton or other phenomenon this frequency would be increased to weekly.

This monitoring is carried out by staff of CERPER the external laboratory designated by ITP for this function, in an embarkation and accompanied by the Chief Biologist of Monitoring and at sea his assistant and diver. The parameters of monitoring are those indicated in R.M. N°730-2003-A/DM;

1. Microbiological parameters in bivalve mollusc: (E.coli y Salmonella spp) and water
   ("coliformes termotolerantes" o E. coli)

2. Toxicologists in bivalve molluscs (biotoxins PSP, DSP, ASP)
3. Physical - Chemical Parameters in water samples: Oils and grease, hidrocarburates, detergents and heavy metal principals.
4. Alerting parameters: Phytoplankton potentially toxic quantatively and qualitively.

These permanent monitoring and constant control of the product guarantee optimum conditions at the moment of harvest.

Already in the moment just before harvest when the product is subjected to a IG (GI) analysis (Gonodosomatic Index) to verify that it is not egg less and therefore its protein content and physical appearance fulfil desired expectations.

RECEPTION IN PLANT AND PRIMARY PROCESS

After harvesting the product, the Biologist responsible for Quality Control of PECMAR and his assistant are transferred to the Processing Plant; they will control and supervise all processes from reception until packaging are carried out rigorously.

Before the reception of the product the Plant is conditioned carrying out surface area clearing and internal water analyses.

On reception of the product principles and limits of the Plan HACCP are applied, controlling the presence of damaging bacteria, viruses, parasites, marine dioxins, and fuel or grease residuals. (Critical control measures are attached)

After introducing the product in the Plant the de-valving and removing of intestines are carried out, from there it continues by pre-cooling, pre-washing, revision, coding, new washing "A" with heavy water and washing "B" distilled water at less than 5°.

PREPARATION ON TRAYS, FREEZING AND PACKAGING

After the previous processes we carry on with the packing with ice by adding flaked ice to the bags to preserve the temperature of the product of below 5°, followed by the conditioning in individual bags, in order to obtain a frozen temperature type IQF (Individual Quick Frozen) and from there continue to the freezing tunnel whereby the temperature will always be below 18°C.

After the freezing process they are removed from trays in the packaging room, once again weighed thereby establishing the percentage of additional weight established by the Quality Control area, from there we pass to the packaging of the product, taking into account its presentation as an important factor, later it will be stored until shipment. (A list of critical points of control carried out in the Plant during the processes is attached)

EMBARKATION

After storage and before leaving the Plant, CERPER Laboratories who are authorized by the Public Health Authorities of Peru carry out the following analyses and confirmations:

E-coli
Salmonella
Marine Biotoxin (Amnesiac, Paralisis and Diarrhea)
Total Coniformes
Esfilococos
Protein and Humidity HP
Organosensorial State

On obtaining a positive result of all the analyses then the product is ready and authorized to be shipped and exported.