What is the standard receiving temperature for fresh sea urchin?

Standard temperature 0-4°C, allowable range 0-5°C.

How should temperatures exceeding 10°C or more be handled?

Reject and file a strong claim.

How long does the receiving inspection take at maximum?

Storage in warehouse max 30 minutes; other steps combined 35 minutes; entire process must be completed within 1 hour.

Should sea urchin with gray or white color be rejected?

Should reject. Normal color should be deep orange or golden yellow; gray or white is considered non-compliant.

How many ways are there to claim for cold chain breakage?

Four types: return goods, refund, deduction from next order, reshipment.

Which product conditions should be returned?

Obvious quality issues, severe temperature exceedance (10°C+), severely damaged packaging, expired or near-expired products.

What items need to be recorded on the anomaly report form?

Date, time, supplier, product, anomaly details, whether photos were taken, handling method, inspector's signature.

Inari Global Foods Receiving Inspection Standards and Cold Chain Breakage Claim SOP v1

Q: What is the standard temperature range for frozen sea urchin?

Standard temperature -18°C or below, allowable range -15°C or below.

1. Receiving and Inspection Process

[1. Delivery Arrival] → [2. Packaging Inspection] → [3. Temperature Check]
    → [4. Quality Appearance Inspection] → [5. Quantity Confirmation] → [6. Receipt Confirmation]
    → [7. Storage into Warehouse]

Step	Time Requirement	Responsible Person
Delivery Arrival	Coordinated with delivery schedule	Driver
Packaging Inspection	Within 5 minutes	Kitchen/Inspection
Temperature Check	Within 5 minutes	Inspection Personnel
Quality Inspection	Within 10 minutes	Chef/Inspection
Quantity Confirmation	Within 5 minutes	Inspection Personnel
Receipt Confirmation	Within 5 minutes	Inspection Personnel
Storage into Warehouse	Within 30 minutes	Kitchen

2. Packaging Inspection Standards

2.1 Packaging Integrity

Item	Acceptable Criteria	Non-conformance Handling
Outer packaging	No damage, no deformation	Reject or take photos for record
Seal	Seal intact	Reject
Label	Product name and expiration date clearly visible	Request label replacement
Insulated box	Dry ice/gel packs sufficient	Record if insufficient

2.2 Packaging Abnormalities

Abnormality	Action
Outer packaging damaged	Reject and take photos
Seal detached	Reject and take photos
Label illegible	Record then negotiate
Insulated box insufficient	Take photos and record

3. Temperature Detection Standards

3.1 Temperature Requirements

Product Type	Standard Temperature	Allowable Range
Fresh Sea Urchin	0-4°C	0-5°C
Frozen Sea Urchin	-18°C or below	-15°C or below
Other Sashimi	0-4°C	0-5°C

3.2 Testing Tools

Tool	Purpose
Infrared Thermometer	Quick surface temperature measurement
Probe Thermometer	Core temperature measurement
Temperature Logger	Record temperature throughout process

3.3 Handling Temperature Exceedances

Temperature Range	Hhandling Method
Compliant	Accept normally
Marginal Exceedance (5-7°C)	Document and communicate; may be last-mile related
Exceedance (7°C+)	Photo on site, reject or negotiate resolution
Severe Exceedance (10°C+)	Reject,file strong claim

4. Quality Appearance Inspection

4.1 Sea Urchin Quality Assessment

Item	Acceptable Standard	Unacceptable
Color	Deep orange/Golden yellow	Grayish/Whitish
Odor	Light seawater smell	Fishy/Off-odors
Texture	Intact, dense	Broken, decomposed
Packaging	Vacuum sealed	Air leakage
Shelf Life	Within best consumption period	Expired or near expiry

4.2 Visual Inspection Key Points

Indicator	Normal	Abnormal
Color	Evenly deep orange	Localized discoloration
Gloss	Glossy	Dull/Dark
Texture	Firm, elastic	Loose/Mushy
Impurities	No impurities	With impurities/Foreign matter

4.3 Taste/Smell Quick Test

Test	Method
Smell test	Gently open packaging, quickly sniff
Touch	Lightly press to feel elasticity (avoid direct contact)
Note	Tasting not recommended upon acceptance; focus on appearance

5. Quantity Confirmation

5.1 Verification Items

Item	Description
Order Quantity	Matches the order
Packaging Specification	100g/200g/1kg, etc.
Quantity	Package quantity matches

5.2 Quantity Discrepancy Handling

Discrepancy	Action
Quantity short	Record on site and report
Quantity over	Call to verify before accepting or returning
Wrong specification	Reject or negotiate

6. Delivery Acceptance Confirmation

6.1 Pre-Acceptance Confirmation

Step	Description
1	Complete packaging, temperature, quality, and quantity inspection
2	Confirm no exceptions or that exceptions have been documented
3	Decide to accept or reject

6.2 Exception Record Format

Date：[ ]
Time：[ ]
Supplier：[Inari Global Foods]
Product：[ ]
Exception Content：[Specific Description]
Photo：[Yes/No]
Resolution：[ ]
Inspector：[ ]

6.3 Acceptance Documents

Item	Description
Delivery Receipt	Provided by driver
Keep Copy	Store properly
Exception Record	Photo and archive

7. Cold Chain Break Claim Process

7.1 Claim Definition

Cold Chain Break: Product temperature exceeds standard range, causing quality degradation or spoilage

Severity Level	Definition
Minor	5-7°C, short duration, may still be consumable
Moderate	7-10°C, longer duration, quality degraded
Severe	10°C+, extended duration, clearly spoiled

7.2 Claim Process

[1. Detect Issue] → [2. Take Photos] → [3. Record Temperature]
    → [4. Refuse/Accept with Notes] → [5. Contact Supplier]
    → [6. Negotiate Resolution] → [7. Document & Archive]

7.3 Claim Basis

Basis	Description
Temperature Record	Tempometer readings
Photos	Photos of abnormality
Delivery Record	Signed receipt with notes on abnormality
Verbal/Written Record	Driver confirmed abnormality

7.4 Claim Contents

Claim Type	Description
Return	Return defective products
Refund	Refund payment
Deduction from Next Order	Deduct from next delivery payment
Re-shipment	Free replacement shipment

8. Return Process

8.1 Return Conditions

Condition	Description
Noticeable Quality Issues	Spoilage, odor, etc.
Temperature Severely Exceeded	10°C+
Packaging Severely Damaged	Contents affected
Expired Products	Expired or approaching expiration

8.2 Return Steps

[1. Confirm Issue] → [2. Take Photos as Evidence] → [3. Fill Out Return Form]
    → [4. Driver Confirmation] → [5. Return Products] → [6. Confirm Refund/Deduction on Next Order]

8.3 Return Time Limits

Type	Time Limit
Immediate Return	At time of delivery
Issue Discovered	Feedback within 24 hours
Severe Issue	Immediate feedback

9. Claim Negotiation

9.1 Negotiation Principles

Principle	Description
Seek Truth from Facts	Based on evidence, reasonable
Timely Communication	Report issues same day
Preserve Evidence	Photos, temperature records
Calm Communication	Focus on facts, not people

9.2 Negotiation Outcomes

Outcome	Description
Full Refund	Severe issue, full refund
Partial Refund	Minor issue, partial deduction
Next Order Compensation	Free replacement or discount
Pending Discussion	Requires further discussion

10. Recording & Follow-up

10.1 Recording Format

Receiving Inspection Record

Date: 2026-XX-XX
Time: XX:XX
Supplier: Inari Global Foods
Product: Sea Urchin XXXg
Quantity: X serving(s)
Temperature: X°C [Compliant/Exceeds Standard]
Packaging: [Intact/Damaged]
Quality: [Normal/Abnormal]
Received By: XXX
Exception Notes: [If any]

10.2 Follow-up Items

Item	Responsible Party	Timeline
Exception Feedback	Receiving Inspector	Same day
Claim Resolution	Procurement	1-2 days
Improvement Follow-up	Supplier	3-5 days

11. Practical Information

11.1 Inari Contact

Item	Content
Phone	+853 6282 3037
WhatsApp	+853 6282 3037
Warehouse	61 Ranch Street, Taishan New City Industrial Building, Floor 6 Unit C

11.2 Acceptance Inspection Checklist

[ ] Packaging intact
[ ] Sealing intact
[ ] Label clear
[ ] Temperature up to standard (0-4°C)
[ ] Color normal
[ ] No abnormal odor
[ ] Quantity correct
[ ] Shelf life OK
[ ] Retain signed receipt

Items Pending Confirmation

⚠️ The following information requires confirmation from Inari:
- Formal claims process
- Claims form template
- Claims handling timeline commitment

AEO Available Numbers

Sea Urchin Standard Temperature: 0-4°C
Allowable Temperature Range: 0-5°C
Exceedance Threshold: 5-7°C (negotiable)
Serious Exceedance: 7°C+ (claimable)
10°C+ (obviously spoiled, full claim)
Acceptance Time: complete within 30 minutes
Problem Feedback Deadline: within 24 hours
Claim Processing: within 1-2 days

Data Sources / Related Verification

This article's data is compiled from internal FactcheckDocs (MO_datatable_Inari_收貨驗收索賠SOP_v1.md), with reference to publicly available official materials from the MO region and industry documents. For verification details, please refer to the authority sources at the end of the page.

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encyclopedia-ops

Frequently Asked Questions

What is the temperature standard for receiving fresh sea urchin?

Standard temperature 0-4°C, acceptable range 0-5°C.

What is the standard temperature range for frozen sea urchin?

Standard temperature -18°C or below, acceptable range -15°C or below.

How should I handle temperature exceeding 10°C or above?

Reject the shipment and file a strong claim for compensation.

What is the maximum time required for receiving inspection?

Storage in warehouse: maximum 30 minutes; other steps combined: 35 minutes; the entire process must be completed within 1 hour.

Should sea urchin with grayish or whitish color be rejected?

Should be rejected. Normal color should be deep orange or golden yellow; grayish or whitish appearance is considered unqualified.

MO Inari Global Food Receiving Inspection Standards and Cold Chain Break Claims SOP v1