A series of low- velocity sprays discharging nonrecirculating potable 

 water over the exit conveyor leading from the tank will give the 

 shrimp the thorough washing they must have. 



Blocks of frozen raw shrimp should be thawed either by being 

 rinsed with potable water or by being immersed in a tank of potable 

 water. If a tank is used, sprays should be installed over the exit 

 conveyor to provide for a vigorous wash. The water used for thawing 

 should never come in contact with the packaging material that covers 

 the frozen product, because this would contaminate the product with 

 whatever happens to be on the container. 



GRADING AREA 



After being graded, those shrimp that are not to be immediately 

 processed should be iced so their internal temperature will not 

 exceed 40° F. If a holding tank is used in the grading area, sprays 

 should be mounted over the exit conveyor so that the shrimp can 

 be washed again. All baskets, boxes, and other collection con- 

 tainers in this area should be kept on pallets, both in use and in 

 storage. 



PEELING AND DEVEINING AREA 



When the shrimp reaches the peeling and deveining area, it 

 should be iced so that its internal temperature does not rise above 

 50° F. All edible portions of meat picked during the peeling should 

 be promptly flumed to a metal skimmer for further inspection or 

 placed in a nonporous collection container. Collection containers 

 must be sanitized before each use by being soaked for 2 minutes in 

 a solution of potable water containing 50 p.p.m. available chlorine. 

 After the peeling and deveining, the meat selected for further 

 processing should be chilled to a temperature of not more than 

 40 F. — immersion in a tank of ice water or any other procedure 

 giving similar results is acceptable. 



When shrimp pieces are not to be further processed immediately 

 they must be iced by the layering method until such time as they 

 are packaged and frozen. The delay between deveining and icing 

 should be minimal. 



BREADING AREA 



Except for those layout lines where shrimp are predusted, a 

 series of low-velocity sprays should be installed over the line to 

 wash the shrimp just before they enter the batter machine. 



11 



