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• Kanduri, L. - Food safety in shrimp processing: a handbook for shrimp processors, importers, exporters and retailers.

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Contenido

Hazard analysis critical point (HACCP) is a vital tool in many industries, and particularly in the food industry as a food safety monitoring tool.

The shrimp farming and processing industries, like so many others, are seeting real benefits from so many others, are seeing real benefits from the implementation of HACCP programs. However, until now, no single reliable source of reference has gathered together the full details of the HACCP process and its application within the shrimp culture and processing business.

This new text is specifically directed to those who are actively involved in the crustacean farming industry; marine and freshwater biologist; food scientific and microbiologists, and quality and safety control personnel.

   INDICE: Introduction to the hazard analysis critical control point. Implementing sanitation and related programs as pre-requisites to HACCP; Developing and HACCP planintroduction to shrimp farming; HACCP in shrimp culture; HACCP. Sampling procedures and monitoring for organoleptic, physical and chemical quality.

Detalles del artículo

• Páginas : 174
• Editorial : Fishing News
• Idioma : Inglés
• Fecha de Publicación : 01/01/2002
• ISBN: 9780852382707
• Encuadernación : Cartoné
• Nº Volúmenes : 1
• País de Publicación : Reino Unido (INGLATERRA)
• Lugar de Publicación : Oxford