Food Safety in Shrimp Processing: A Handbook for Shrimp Processors, Importers, Exporters and Retailers
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Hazard Analysis Critical Control Point (HACCP) is rapidly becoming a vital tool in many industries, particularly in the food industry as a food safety monitoring tool. The shrimp farming and processing industries, like so many others, is seeing real benefits from the implementation of HACCP programmes. Drawing on many years' experience working as a food scientist consultant to the seafood industry, Dr Kanduri has produced a practically-oriented book which aims to enable all those involved with shrimp culture and processing to understand the HACCP process and to begin its implementation within their business.
Format:Hardcover
Language:English
ISBN:0852382707
ISBN13:9780852382707
Release Date:August 2002
Publisher:Wiley-Blackwell
Length:184 Pages
Weight:1.48 lbs.
Dimensions:0.8" x 7.0" x 9.9"
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