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Author : Anonim
Publisher : Unknown
Page : 27 pages
File Size : 52,6 Mb
Release : 1996
Category : Food industry and trade
ISBN : 9810079907
Author : A. M. Pearson,T. R. Dutson
Publisher : Springer Science & Business Media
Page : 408 pages
File Size : 50,7 Mb
Release : 2012-12-06
Category : Science
ISBN : 9781461521495
The RACCP (hazard analysis critical control point) concept for food products was an outgrowth of the US space program with the demand for a safe food supply for manned space flights by the National Aeronautics and Space Administration (NASA). The original work was carried out by the Pillsbury Company under the direction of Roward E. Bauman, who as the author of chapter 1 describes the evolution of the RACCP system and its adaptation to foods. The second chapter discusses the adoption of RACCP principles and explains how they fit into the USDA and FDA meat, poultry and seafood inspection systems. The next chapter discusses how RACCP principles can be extended to production of meat, poultry and seafoods, a most important area involved in producing a safe food supply. Chapter 4 deals with the use of RACCP in controlling hazards encountered in slaughtering and distribution of fresh meat and poultry, while chapter 5 discusses the problem - both spoilage and hazards - involved in processing and distribution of meat, poultry and seafood products. Chapter 6 covers the entire area of fish and seafoods, including both fresh and processed products from the standpoints of spoilage and hazards.
Author : Barry Leonard
Publisher : DIANE Publishing
Page : 476 pages
File Size : 40,7 Mb
Release : 2011-08
Category : Technology & Engineering
ISBN : 9781437987461
This guidance will assist processors of fish and fishery products in the development of their Hazard Analysis Critical Control Point (HACCP) plans. Processors of fish and fishery products will find info. that will help them identify hazards that are associated with their products, and help them formulate control strategies. It will help consumers understand commercial seafood safety in terms of hazards and their controls. It does not specifically address safe handling practices by consumers or by retail estab., although the concepts contained in this guidance are applicable to both. This guidance will serve as a tool to be used by fed. and state regulatory officials in the evaluation of HACCP plans for fish and fishery products. Illustrations. This is a print on demand report.
Author : Laxman Kanduri,Ronald A. Eckhardt
Publisher : John Wiley & Sons
Page : 184 pages
File Size : 41,8 Mb
Release : 2008-04-15
Category : Technology & Engineering
ISBN : 9781405147361
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.
Author : H. Allan Bremner
Publisher : CRC Press
Page : 536 pages
File Size : 55,9 Mb
Release : 2002-08-13
Category : Technology & Engineering
ISBN : 0849315409
Edited by a leading authority on quality issues, and with a distinguished international team of contributors, this major new book summarizes important new research on improving quality in fish processing.
Author : Roy E. Martin
Publisher : CRC Press
Page : 834 pages
File Size : 48,6 Mb
Release : 1998-05-18
Category : Technology & Engineering
ISBN : 1566765463
Written by world government and industry experts, this book focuses on the application of new seafood inspection systems that ensure the public health while providing a reasonable environment for business. International trade has experienced very dynamic developments over the last few years, including new international trade agreements and new approaches in food safety inspection. The focus has shifted from traditional end product inspection to modern, preventive methods. Covering all aspects of the industry, Fish Inspection, Quality Control, and HACCP: A Global Focus aids readers in providing the safest possible high quality seafood to the ever-demanding public.
Author : Qamrul Khanson
Publisher : Lulu.com
Page : 562 pages
File Size : 45,5 Mb
Release : 2012
Category : Health & Fitness
ISBN : 9780973902440
By reading each chapter of this book, a food operator, technologist, coordinator and manager would be in a position to independently manage a HACCP system based on legal, scientific and consumers demand. This book is intended to provide a detailed discussion of diverse subjects with relation to food safety related to bakery, beverage, dairy, fish, and meat industries. It is well suited for under-graduate, post-graduate university students who are in dairy or food technology fields needing education in food safety and the HACCP system. This book will equally serve the food processing courses, industry sponsored courses and in plant HACCP training courses for the staff.
Author : Hans Henrik Huss,Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 184 pages
File Size : 47,6 Mb
Release : 1994
Category : Medical
ISBN : 925103446X
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.
Author : Anonim
Publisher : Unknown
Page : 412 pages
File Size : 49,9 Mb
Release : 1995-12-31
Category : Electronic
ISBN : 1461521505
Author : James C. Cato
Publisher : Food & Agriculture Org.
Page : 82 pages
File Size : 48,5 Mb
Release : 1998
Category : Business & Economics
ISBN : 9251042144
Seventy percent of the world's catch of fish and fishery products is consumed as food. Fish and shellfish products represent 15.6 percent of animal protein supply and 5.6 percent of total protein supply on a worldwide basis. Developing countries account for almost 50 percent of global fish exports. Seafood-borne disease or illness outbreaks affect consumers both physically and financially, and create regulatory problems for both importing and exporting countries. Seafood safety as a commodity cannot be purchased in the marketplace and government intervenes to regulate the safety and quality of seafood. Theoretical issues and data limitations create problems in estimating what consumers will pay for seafood safety and quality. The costs and benefits of seafood safety must be considered at all levels, including the fishers, fish farmers, input suppliers to fishing, processing and trade, seafood processors, seafood distributors, consumers and government. Hazard Analysis Critical Control Point (HACCP) programmes are being implemented on a worldwide basis for seafood. Studies have been completed to estimate the cost of HACCP in various shrimp, fish and shellfish plants in the United States, and are underway for some seafood plants in the United Kingdom, Canada and Africa. Major developments within the last two decades have created a set of complex trading situations for seafood. Current events indicate that seafood safety and quality can be used as non-tariff barriers to free trade. Research priorities necessary to estimate the economic value and impacts of achieving safer seafood are outlined at the consumer, seafood production and processing, trade and government levels. An extensive list of references on the economics of seafood safety and quality is presented.
Author : Anonim
Publisher : Unknown
Page : 74 pages
File Size : 40,9 Mb
Release : 1997
Category : Meat
ISBN : WISC:89058748203
Author : Susan C. Morgan-Jones
Publisher : Unknown
Page : 98 pages
File Size : 50,6 Mb
Release : 1996
Category : Fishery products
ISBN : 1900308002
Author : George M. Hall
Publisher : Springer Science & Business Media
Page : 303 pages
File Size : 47,6 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461311133
As with the first edition this book includes chapters on established fish processes and new processes and allied issues. The first five chapters cover fish biochemistry affecting processing, curing, surimi and fish mince, chilling and freezing and canning. These established processes can still show innovations and improved theory although their mature status precludes major leaps in knowledge and technology. The four chapters concerned with new areas relevant to fish processing are directed at the increasing globalisation of the fish processing industry and the demands, from legislation and the consumer, for better quality, safer products. One chapter reviews the methods available to identify fish species in raw and processed products. The increased demand for fish products and the reduced catch of commercially-important species has lead to adulteration or substitu tion of these species with cheaper species. The ability to detect these practices has been based on some elegant analytical techniques in electrophoresis.
Author : Stinson
Publisher : Unknown
Page : 128 pages
File Size : 50,6 Mb
Release : 2023
Category : Electronic
ISBN : 9798887150246
Author : Soon Eong Yeap,Ira Hariono
Publisher : Unknown
Page : 150 pages
File Size : 42,6 Mb
Release : 2003
Category : Fishery processing
ISBN : 9810503474
