04/03/2026
Frozen Seafood Inspection Services in Vietnam
Frozen seafood inspection is a specialized Quality Control (QC) process conducted by third-party agencies to ensure that shipments from Vietnam meet international food safety standards and the buyer's specific requirements.
-Production Inspection (PPI): Verifies raw materials, ingredient freshness, and factory sanitation before processing begins.
• During Production Inspection (DPI): Monitors the glazing percentage, freezing method (IQF/Block), and processing techniques.
• Pre-Shipment Inspection (PSI): Performed when the order is 80-100% packed to verify the final quality, net weight, and sensory characteristics.
• Container Loading Supervision (CLS): Ensures the container is clean, the temperature is set correctly (e.g., -18°C), and the loading is done properly to prevent damage.
Typical Inspection Checklist
• Sensory Evaluation: Testing for odor, color, texture, and flavor after thawing and cooking.
• Weight Control: Verifying gross weight, net weight, and glazing percentage to ensure compliance with the contract.
• Size/Count Verification: Checking the uniformity and size grading (e.g., count per pound for shrimp).
• Physical Defects: Inspecting for dehydration (freezer burn), broken pieces, or foreign materials.
• Packaging and Labeling: Ensuring labels include mandatory info (origin, batch number, expiry date) and meet the destination country's regulations.
Benefits for Overseas Buyers
• Risk Mitigation: Identifies quality issues early to avoid costly returns or rejections at the port of destination.
• Transparency: Provides detailed inspection reports with photos and videos within 24 hours.
