Carrito de Ordenes

OUR PROCESSES

Grupo FLIPPER with its modern facilities and equipment, in all its production processes, works by applying national and international quality norms and standards, thus guaranteeing a product of excellent quality.

Frozen and vacuum packed fish

Shrimp Processing,

Seafood packaging in general,

Value-added line with Ceviches Listos,

Line of flavors of Manabí (products or typical food of Manabí)

RECEPTION OF RAW MATERIAL

The production process begins with the reception of the raw material that arrives at the plant, by means of covered platforms or trucks, protected against the dust of the Suppliers, it must comply with the acceptance parameters of temperature, organoleptic characteristics, salt and histamine. Evaluation that is carried out by randomly taking samples and taking them to the Quality Control Laboratory, who will determine whether or not the raw material complies, if any anomaly is detected, it is rejected and therefore, if it complies, the reception proceeds, where it is recorded. the information that includes supplier, size, species, weight, lot.

CLASSIFICATION

Normally the raw material that arrives at the plant, mostly arrives classified, but in certain cases it has to be classified by size. During classification, the organoleptic characteristics of the raw material are inspected.

STORAGE

The weighed and identified vats are stored in the raw material cold rooms, which are kept at a temperature of -18°C, which is controlled by means of sensors that record the temperature data through the computer system.

PROSECUTION

It is processed in various types of presentations of 1Lb, 5Lb, 10Lb, 25Lb, 2Kg, 5Kg, either in Loin, Fillet or Portions, depending on the client's requirements, in said processes corresponding weight, temperature and cleaning controls are applied. product.

PACKING

Depending on the presentation of the product, they are placed in Food-grade Transparent/Lithographed Flexible Bags, to be vacuum-sealed. Prior to that, the bag is labeled and must contain the following information:

Company name.

Name and presentation of the product.

Ingredient, Weight, Storage method, Allergen (Contains: Fish/ Shellfish/ Crustacean)

Date of elaboration and expiration.

Product lot.

Barcode.

BPM code.

Price (In case you require).

STORAGE, DISPATCH AND TRANSPORTATION

The product is transferred to the Finished Product storage chamber, whose temperature is -18°C, where it will remain until its respective load for distribution to the different Wholesale Centers of the company nationwide. Prior to loading, the sanitary conditions of the transport units that will carry the product are reviewed and verified. The trucks have a Thermo King refrigeration system in which the product is transported and the temperature at which they work is from -12°C to -15°C.