The training course spent more than 50 percent of time on practicing based on specific shrimp samples aimed at helping trainees understand the requirements of Food and Drug Administration (US FDA) in shrimp export to the U.S. Lecturers were experts on the national sensory, procedures and seafood law of US FDA and California University.
This course also updated and improved the awareness of sensory/ chemical standards in the evaluation of putrid level, hygiene requirements, HACCP and approved antibiotic in accordance with US FDA standards for Vietnamese shrimp exporters.
Ms. Ngo Thi Phuong Thuy continued currently Havico does not export much shrimp to the U.S. However, thanks to this course, the company understood more the acceptable level of the U.S. for imported shrimp from Vietnam. Besides, the company can compare the evaluation level between this market and Japan – its major market.
Ms. Truong Thi Bich Phuong - General Director Assistant of Camimex commented that the contents of training course were quite useful and focused. Currently, the U.S. accounts for 60 percent of total export turnover of the company. Therefore, the skills and knowledge of shrimp sensory in this course helped the company visualize and identify more clearly the standards and common evaluation level under US FDA standards. However, to export better to the U.S., enterprises must achieve the common standards of FDA and more other standards of stringent clients.