Glossary

HACCP (Hazard Analysis and Critical Control Points) is a systematic approach to food safety management. It involves identifying, assessing, and controlling potential hazards in the food production process.

An internationally standardized system of names and numbers to classify traded products, used in customs declarations.

In the context of shrimp, “harvest” refers to the process of collecting or gathering shrimp from their natural habitat or aquaculture systems for commercial purposes. Shrimp are typically harvested when they have reached the desired size and quality for consumption or further processing.

The process of collecting mature shrimp from ponds or farming systems for commercialization or processing.

Hatchery is a facility where Vannamei shrimp larvae are hatched and raised under controlled conditions before being transferred to grow-out ponds. Ecuador has hatcheries that produce Vannamei shrimp post-larvae for the aquaculture industry.

The front portion of the shrimp’s body, containing the eyes, antennae, and mouthparts.