Fish is a food that is easily spoiled, and it is necessary to go through adequate processes of
handling, processing, conservation and transport until it reaches the consumer's table, ensuring
a longer shelf life and a high standard of quality. This work aims to understand and discuss the
stages of processing and quality control of Litopenaeus vannamei shrimp in the Noronha
pescados industry, covering all stages of processing and quality control, from reception to
dispatch, emphasizing the analysis of the raw material such as: sensory analysis, Monier
Williams test, percentage of defects, biometrics. In view of the present work, it is clear how
important a fish processing unit is, which shows that to reach a quality product it is necessary
to go through a series of procedures that ensure safety to consumers.
