Fish and Fishery Products Hazards and Controls Guidance
This guidance is intended to assist processors of ?sh and ?shery products in the development of their Hazard Analysis Critical Control Point (HACCP) plans. Processors of ?sh and ?shery products will ?nd information in this guidance that will help them identify hazards that are associated with their products, and help them formulate control strategies. The guidance will help consumers and the public generally to understand commercial seafood safety in terms of hazards and their controls. The guidance does not speci?cally address safe handling practices by consumers or by retail establishments, although many of the concepts contained in this guidance are applicable to both. This guidance is also intended to serve as a tool to be used by federal and state regulatory of?cials in the evaluation of HACCP plans for ?sh and ?shery products.
- Paperback | 472 pages
- 215.9 x 279.4 x 27.18mm
- 01 Apr 2011
- Createspace Independent Pub