Frozen Cape Rock Lobster Jasus lalandii

Commercial name

Cape Rock Lobster.

Genus and species

Jasus lalandii.

Presentation

Whole product, raw and individually packaged in an envelope.

Catch area

South-Eastern Atlantic Ocean, FAO 47.

Catch metod

Wild caught.

Alpha-3 code

LBC.

Fishing gear

Pots and traps (FPO).

Size

280/800 g.

Cell maintenance and shipping

At temperatures below -18° C.

Expiration

18 months.

Allergens

Crustaceans and products made with crustaceans.

Packaging

6/8 kg with variable weight.
Polystyrene box 54x37x17 cm.
Packages per row: 4.
Total rows: 11.
Total packages per pallet: 44.

Chemical criteria

Cadmium ≤ 0,50 mg/kg.
Mercury ≤ 0,50 mg/kg.
Lead ≤ 0,50 mg/kg.
Reg. UE 915/2023, CE 420/2011, UE 488/2014.

Microbiological criteria

Total mesophilic aerobes at 30° C ≤ 5x10⁵ ufc/g.
Total coliforms ≤ 10² ufc/g.
E. coli ≤ 10 ufc/g.
Salmonella spp. absent in 25 g.
Coagulase positive staphylococci ≤ 50 ufc/g.
Listeria monocytogenes ≤ 11/g.
Reg. CE 1441/2007, CE 2073/2005.

Food safety

The products marketed comply with the process hygiene and food safety criteria established by: Reg. CE 2073/2005, UE 915/2023, CE 1441/2007. On request, test reports can be submitted proving the execution and outcome of the tests carried out as part of the annual supplier verification plan.