Food Safety in Shrimp Processing - A Handbook for Shrimp Processors, Importers, Exporters and Retailers

Autor: Laxman Kanduri, Ronald A. Eckhardt

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Legare: Copertă tare

Editura: John Wiley and Sons Ltd

Disponibilitate: În depozitul extern

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Systems of producing food in safer ways, including the use of the hazard analysis critical control p...

Informații despre carte

Autor

Laxman Kanduri, Ronald A. Eckhardt

Limbă

engleză

Legare

Carte - Copertă tare

Publicat

2002

Pagini

184

EAN

9780852382707

ISBN

0852382707

Enbook ID

04944405

Editura

John Wiley and Sons Ltd

Greutate

668

Dimensiuni

178 x 252 x 19

Descriere completă

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 book, who have a great deal of practical experience working with industry, and teaching food safety issues, have drawn together a wealth of information and guidance for the proper implementation of food safety measures, and the consequent processing of shrimps safely for the expanding market. Included in the book is an introduction to HACCP, how to implement sanitation programs and HACCP plans, and details of sampling procedures and monitoring plans for organoleptic, physical, chemical and microbiological quality. Food Safety in Shrimp Processing is an essential purchase for all those involved in producing and processing shrimps throughout the world. Food scientists, micribiologists and technologists in the seafood processing industry, and government regulatory and public health personnel should have a copy of this book readily at hand. All libraries in universities, colleges and research establishments where food sciences, food technology and aquaculture are studied and taught should have copies of this book on their shelves.

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Food Safety in Shrimp Processing - A Handbook for Shrimp Processors, Importers, Exporters and Retailers

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