Food safety in shrimp processing : a handbook for shrimp processors, importers, exporters and retailers /
Systems of producing food in safer ways, including the use of the hazard analysis critical control point (HACCP) system are now being adopted widely throughout the world. The ever-growing global shrimp and prawn farming and processing industries are now beginning to realise the benefits of using HAC...
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| Format: | eBook |
| Language: | English |
| Language Notes: | English. |
| Published: |
Oxford, UK ; Malden, MA :
Fishing News Books,
2002.
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| Online Access: | Connect to the full text of this electronic book |
| Summary: | Systems of producing food in safer ways, including the use of the hazard analysis critical control point (HACCP) system are now being adopted widely throughout the world. The ever-growing global shrimp and prawn farming and processing industries are now beginning to realise the benefits of using HACCP and other food safety measures. However, until now, there has not been one single book bringing together full details of how to implement these systems, which are now seens as making an extremely important contribution to the safe production and processing of shrimps. The authors of this b. |
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| Physical Description: | 1 online resource (xv, 174 pages) : illustrations |
| Bibliography: | Includes bibliographical references (pages 107-110) and index. |
| ISBN: | 9780470995570 0470995572 1405147369 9781405147361 9780852382707 0852382707 1280213655 9781280213656 9786610213658 6610213658 0470792779 9780470792773 |