The shrimp is delivered to the cannery and sensory evaluations are conducted to analyze the quality. Any shrimp that is unacceptable is rejected at this stage. The shrimp is then placed in cold storage until it is needed for canning. Before the cans are filled, they are inspected for any contamination or defects. Approved cans and lids are then filled. Each can is weighted to make sure it does not exceed the maximum weight. Exact weight is essential to eliminate any contamination during the thermal process. Each can is then filled with brine. The cans are sealed and the thermal process begins. The sealed cans are cooked under pressure to make sure the product is commercially sterile. Time schedules and temperatures are closely monitored. After the thermal process the cans are cooled in sanitized water. 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.