In the West (South America) shrimp is hand peeled and then passed to quality control (QC) to review, who evaluate and return if below standard. Peelers get paid on quality and productivity. This process system flow means all product goes through a QC check.
In the East (SE Asia, Indian subcontinent) shrimp is hand peeled with continual review by supervisors overlooking workers. Supervisors prefer speed over quality. This process system flow means NOT all product goes through a QC check.
Some processors in East adopt Western shrimp processing management techniques……as well as HACCP of course.