639.975388/k.f
FOOD SAFETY IN SHRIMP PROCESSING
A Handbook for shrimp processors, Importers, Exports and Retailers
By
Laxman Kanduri
Ronald A. Eckardt
Contents
Introduction to Hazard Analysis Critical Control Points( HACCP)
Implementing Sanitation and Related Programs as a Prerequisite to HACCP
Developing a HACCP Plan
HACCP in Sharimp Processing
General Concepts of Sampling and Monitoring
Sampling Procedures and Monitoring for Organoleptic, Physical and Chemical Quality
Monitoring for Microbiological Quality
The Future of HACCP in Controlling Seafood Safety
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