Application Of Hazard Analysis Critical Control Point (Haccp) Principles As A Risk Management Tool To Control Viral Pathogens At Shrimp Aquaculture Facilities

Details

• Personal Author:
  Jahncke, Michael L., 1951-
• NOAA Program & Office:
  Sea Grant ; OAR (Oceanic and Atmospheric Research)
• Sea Grant Program:
  VSGCP (Virginia Sea Grant)
• Description:
  HACCP is a preventive risk management system that requires a hazard analysis to be conducted. This publication explains in detail how HACCP principles are applied to control viral pathogens at shrimp aquaculture facilities.
• Keywords:
  Effect Of Water Quality On Feeding And Feeds Fishery Processing Plants Food Industry And Trade Hazard Analysis And Critical Control Point (Food Safety System) Quality Control Sanitation Shrimp Culture Shrimps Effect Of Water Quality On Feeding And Feeds Fishery Processing Plants Food Industry And Trade Hazard Analysis And Critical Control Point (Food Safety System) Quality Control Shrimp Culture

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• Series:
  Virginia sea grant publication
• Sea Grant Document Number:
  VSGCP-H-02-001
• Document Type:
  Manuals & Handbooks
• Funding:
  Grant no. NA56RG0141
• Place as Subject:
  United States
• Rights Information:
  Public Domain
• Compliance:
  Library
• Main Document Checksum:
  urn:sha256:0b9832cec18b19e5f4294737625e848d90590a4fde88dac4509f02ea2246d600
• Download URL:
  https://repository.library.noaa.gov/view/noaa/40372/noaa_40372_DS1.pdf
• File Type:
  [PDF - 4.24 MB ]