TABLE V - 51." FROZEN HEADLESS SHRIMP, ESTZI-mTED 

 PRODUCTION RATES, NUlffiER OF WORKERS AND MAN-HOURS 

 REQUIRED TO PRODUCE 100 POUNDS OF END-PRODUCT, HYPO- 

 THETICAL PLANT USING SYNTHESIZED PROCEDURES AND LAYOUT 



1/ Based on a desired average production rate of 4,000 pounds of 

 frozen headless shrimp per hour. 

 2/ Part time. 



3. Packing and weighing-: After the grading machine has sorted 

 the shrimp into four size categories, they are normally delivered to four 

 packing stations. Some plants subdivide the chutes enabling them to set 

 up eight packing stations. 



Wi 



The standard procedure in packing and weighing headless shrimp 

 .3 found to be as follows: 



Set up folded five-pound waxed carton. 



Pill carton with shrimp. 



Weigh filled carton and adjust for correct weight. 



Rubber stamp Bhrlmp size on carton. 



Place carton on shelf, pallet, or rolling rack for 



removal to plant freezer; or in open vrooden crates 



for removal to commercial freezer. 



In the six plants inspected, the weighing crews ranged from two 

 to five. Whei'o the crew consisted of only t\;o, one performed the first 

 two functions, and the other the remaining tliree. V/ith a crew of three 

 men one performed the first two functions, one the third, and one the 



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