Temperatures of coolers and refrigerators are monitored by a time-temperature chart recorders. Product that does not meet the required standards is taken to the shucking room with proper lot identification. Hand Shucking - Live shellstock are taken into the shucking room and distributed between workers by a conveyor belt or bulk delivery. When the container is filled, it is taken to the packing room for further processing. Filtered air is blown through the ice water and oyster mixture.
Cleaned product is unloaded to the skimming table to be graded and packed.
Skimming and Grading - Product is rinsed, drained and visually graded for size. Packing - Oyster meats are packed into the final containers which are marked with the correct lot number for each corresponding batch. Temperatures of coolers and refrigerators are monitored with a time-temperature recorders. Frozen Products - Product is packed into 4 lb. Product should be frozen solid within 12 hours of starting the freezing process.