Seafood products have strict requirements for food safety, storage temperature, and transportation time. Therefore, quality control before export is an important step to ensure products meet the standards of customers and destination markets.
For live seafood such as lobster and sweet snails, products should be checked for condition, size, and their ability to maintain quality during transportation. Proper preservation and packaging systems are essential to minimize losses and ensure products arrive in good condition.
For frozen seafood such as pangasius fillets, black tiger shrimp, and whiteleg shrimp, temperature must be maintained consistently throughout the cold chain. Products should be securely packed, clearly labeled, and properly arranged in refrigerated containers according to handling requirements.
In addition to product inspection, businesses also need to prepare documentation related to origin, quarantine, quality, and customs procedures. A clear quality control process helps reduce risks and build trust with international customers.
NQK coordinates with suppliers, processing facilities, and logistics partners to support customers in developing suitable, safe, and efficient seafood export solutions.
Quality control and proper cold chain management are key factors in helping Vietnamese seafood meet the requirements of international customers.