Hazard Analysis And Critical Control Point: Model Safety Plans For Small Seafood Dealers, Packers And Processors

Nash, Barry; Green, David

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Hazard Analysis And Critical Control Point: Model Safety Plans For Small Seafood Dealers, Packers And Processors

1999
By Nash, Barry ; Green, David

Details

Personal Author:

Nash, Barry ; Green, David
NOAA Program & Office:

Sea Grant ; OAR (Oceanic and Atmospheric Research)
Sea Grant Program:

NCU (North Carolina Sea Grant)
Description:

The models presented in this booklet illustrate how an HACCP plan can address seafood safety hazards in the five kinds of businesses expected to have plans. However, these are just examples offered to help understand the HACCP concept. There is no stand
Keywords:

Contamination Fishery Processing Inspection Quality Control Sanitation Seafood Seafood Industry Fishery Processing Quality Control Seafood Industry
Sea Grant Document Number:

NCU-G-99-001
Document Type:

Miscellaneous
Rights Information:

Public Domain
Compliance:

Library
Main Document Checksum:

urn:sha256:6d19ca89ad6d5010d7c7428d21d0c23489717b01d965cd3e4f6c25ab2f29a675
Download URL:

https://repository.library.noaa.gov/view/noaa/35691/noaa_35691_DS1.pdf
File Type:

[PDF - 1.40 MB ]

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