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Quality Assurance And Operating Policy Manual For The Blue Crab Industry
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1994
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[PDF-2.72 MB]
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Description:This manual is designed to guide blue crab processors in the efficient operation of their firms and in the sanitary production of crab meat. Preparing and implementing an operation plan that complies with state and federal food regulations is the first best step toward the production of wholesome, high quality crab meat free from disease-causing microorganisms. Some chapters deal with critical matters and provide information uniform to all companies. The manual's highlight is material on HACCP (Hazard and Critical Control Points); a model plan is included that processors can adapt to comply with the new FDA regulations going into effect in 1996.
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Sea Grant Document Number:VSGCP-H-94-001
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Rights Information:Public Domain
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Compliance:Library
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