Assurance of Seafood Quality - FAO Fisheries Technical Paper No. 334 (Paperback)Food and Agriculture Organization of the United Nations (author)
Paperback 169 Pages / Published: 30/07/1999
- Publisher out of stock
Seafood is a popular part of the diet in many countries. However, consumption of fish and shellfish may cause diseases due to infection or intoxication. The potential public-health and spoilage hazards of fish and fish products are discussed using the Hazard Analysis Critical Control Point (HACCP) system. This document reviews the limitations of traditional fish inspection and quality control methods based solely on the analysis of food samples. A brief introduction to the relationship between the HACCP system and the ISO 9000 series is also included.
Publisher: Food & Agriculture Organization of the United Nations (FAO)
Number of pages: 169
Dimensions: 297 x 210 mm
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