STANDARD OPERATING PROCEDURE

The harvest is generally based on

• Market price and economic viability of the crop.
• Any natural calamity forecast by meteorological department.

Pre Harvest Quality Check

Do the pre harvest sampling to determine whether shrimp meets the quality standards expected by the buyer. Before draining the pond, sampling has to be done and shrimps should be analysed for

• Moulting percentage to be preferably less than 5%.
• Observe the gill or body fouling- if fouled, delay the harvest and take corrective measures.
• Ensure pre harvest testing for banned antibiotics by MPEDA designated laboratory in advance to testify the absence of antibiotics.

Harvest and Post Harvest Handling

• Check harvest net/Implements for any repair and rectify.
• Organize appropriate quantity of good quality ice on time.
• Keep sufficient tanks for the immediate chilling of harvested shrimps.
• Keep sufficient clean plastic baskets for transporting shrimps.
• Avoid exposure of harvested shrimps to direct sunlight.
• All personnel who are scheduled to work during the harvest must be in good health and should have no cuts on their hands. Organize Sodium Metabisulphite (Na2S2O5) in sufficient quantities estimated as per the target production and target processor.
• It is recommended that all operators who are involved in harvesting should wear clean gum boots and gloves.
• Shrimps should be harvested hygienically and faster with minimum handling to maintain the freshness and quality.
• Potable water to be used along with ice for chilling of the harvested shrimp.
• If harvesting machines like harvesting elevator or harvesting pump are used, keep them ready in the outlet of the ponds.
• Harvested shrimp must be maintained at a steady temperature approaching that of melting ice until it reaches the processing plant.
• Water and ice must be clean, safe and as per approved standards.
• All equipments, containers must be made of non-corrosive materials and must be clean.
• Any post-harvest treatment as per the requirement of the buyer could be carried out by the processor at the farm level, within the prescribed limits and in a responsible way (e.g. to prevent melanosis, shrimps are treated with Sodium Meta bisulphite).
• Send the shrimp to the processing plant as soon as possible.
• Obtain and keep all the records, declaration certificates.

Dealing Hazardous Substances:

• Shrimps shall be periodically monitored for residues of suspect pesticides, Poly chloro Biphenyls (PCB)’s and heavy metals that are suspected to be present in the vicinity.
• Fuel, lubricants and other chemicals such as those meant for cleaning and disinfection must be used and stored so as to not become a hazard for the workers, the environment, or contaminate ponds, feed or shrimps.
• Properly dispose plastic and paper refusals as per local regulations.