When the cannery receives the frozen crabmeat, measures to ensure the proper temperature, storage conditions and handling of the product are closely monitored. Upon arrival every container of crabmeat is evaluated for freshness. Crabmeat that does not pass sensory evaluations is rejected.

After inspecting the crabmeat, the sorting process begins. Every basket is inspected for foreign materials. If any foreign material is found, the foreign material is removed and the basket is then resorted. The crabmeat is then weighted by batches. Sampling and checking pack weight is done to ensure pack weight does not exceed the maximum for heat penetration.

Once this process has been completed, sterilization begins. This thermal process ensures that every batch is thoroughly cooked and free of harmful bacteria. Every batch is strictly monitored and inspected. Each approved batch will then under go a cooling process (24 hours of isolation). The cans are then dried and ready to be labeled and cased. The finished product is either shipped or stored at the warehouse for a later shipping date.