Assurance of Seafood Quality
Food & Agriculture Org., 1994 - Fish as food - 169 pages
This document is primarily focused on the application of the Hazard Analysis Critical Control Point (HACCP) system to the fish industry. The document reviews in detail the potential hazards related to public health and spoilage related to fish and fish products, and discuss the utilization of HACCP in different type of fish industries. It contains a chapter making clear the limitations of classical fish inspection and quality control methods based solely on the analysis of final samples. A brief introduction about the relationship between the HACCP system and the ISO 9000 series is also included. The document is completed with chapters related to cleaning and sanitation and establishments for seafood processing, primarily seen from the HACCP point of view.
What people are saying - Write a review
We haven't found any reviews in the usual places.
Other editions - View all
acid Aeromonas areas aureus bacteria Txt biogenic amines biotoxins botulinum botulism cause chemical chilled chlorine cholera Ciguatera cleaning agents cleaning and disinfection cold smoked coli consumption contamination control CCP-1 cooked Critical Control Points crustaceans dinoflagellates disinfection documented effective ensure Enterobacteriaceae environment equipment established Factory hygiene fecal coliforms Figure final product fish and shellfish fish products foodborne frozen fish gastroenteritis Growth of bacteria guidelines HACCP HACCP-system histamine ICMSF infection inspection intestinal Iodophors larvae Listeriosis mesophilic methods microbiological microbiological criteria microorganisms molluscs monitoring monocytogenes NaCl nematodes organisms outbreaks parasites pathogenic pathogenic bacteria presence Preventive measure procedures quality assurance Quality System raw material requirements risk safety Salmonella salt sampling plan sanitation seafood shigellosis shown in Table shrimp specific spoilage bacteria standards sterilants storage surfaces temperature testing toxic toxin types verification Vibrionaceae vibrios virus viruses water quality