Inspection guides
What to check before dispatch: seafood weight, glazing, temperature, labels and loading.
PRACTICAL KNOWLEDGE FOR BUYERS
Knowledge centre
Clear, field-based guidance for checking products, understanding supply-chain risks and choosing the right type of evidence.
Sourcing risk library
One risk at a time: possible consequences, on-site checks, evidence and when laboratory analysis is needed.
Standards & regulatory notes
A practical distinction between third-party inspection, laboratory testing and official controls.
PRACTICAL KNOWLEDGE FOR BUYERS
Knowledge centre
Seafood pre-shipment inspection: a practical buyer checklist
A starting checklist for product condition, quantity, weight, glazing, temperature, labels and container loading.
Read guidanceRisk file: declared weight and excessive glazing
How a buyer can identify weight and glazing risks, what evidence to retain and when to consider laboratory or method-based testing.
Read guidanceInspection, testing and official control: three different roles
A clear explanation of what a third-party inspector can document, what a laboratory can analyse and what only an authority can decide.
Read guidanceSeafood lot inspection methodology: from sampling to report
How to define a lot, select representative samples, document evidence and separate field inspection from laboratory analysis.
Read guidanceFresh produce inspection: grades, condition and shipment evidence
A practical framework for checking bananas and other fresh produce against agreed grade, maturity, packing and transport requirements.
Read guidanceBanana inspection: sampling, maturity, condition and pest risk
A practical pre-shipment framework for checking bananas against agreed maturity, condition, packing, temperature and loading requirements.
Read guidanceRice and grain inspection: sampling, grading and foreign material
How grain-grading procedures can inform commercial checks of rice and other grains, without replacing the buyer's specification or official certification.
Read guidanceSeafood quality control checklist: seven checks before shipment
A practical buyer checklist for checking seafood condition, quantity, cold-chain control, packaging, testing and shipment evidence.
Read guidanceSeafood defect classification: type, origin and severity
A practical framework for classifying seafood defects by safety risk, commercial quality, traceability and severity before shipment.
Read guidanceSeafood glazing control: water quality, net weight and verification
How protective ice glaze works, what buyers should check and how to separate product protection from excess water weight.
Read guidanceFrozen shrimp color defects: melanosis, freezer burn and discoloration
How to document color changes in frozen shrimp without confusing an appearance defect with a confirmed food-safety conclusion.
Read guidanceOrange standard: quality, maturity, sizing and labelling
A practical inspection reference for fresh oranges based on an international product standard. Use it with the destination market and purchase specification.
Read guidanceFood export inspection stages: from production to loading
A practical stage-based approach for buyers sourcing seafood, fresh produce and other food products from Asia.
Read guidanceGeneral guidance only. The final inspection scope, sampling plan and regulatory interpretation must be agreed for each product, market and shipment.
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Planning a shipment?
Send us the product, supplier location and expected date. We will confirm a workable inspection scope and quotation.