Fish Inspection, Quality Control, and HACCP
Title | Fish Inspection, Quality Control, and HACCP PDF eBook |
Author | Roy E. Martin |
Publisher | CRC Press |
Pages | 834 |
Release | 1998-05-18 |
Genre | Technology & Engineering |
ISBN | 9781566765466 |
Written by world government and industry experts, this book focuses on the application of new seafood inspection systems that ensure the public health while providing a reasonable environment for business. International trade has experienced very dynamic developments over the last few years, including new international trade agreements and new approaches in food safety inspection. The focus has shifted from traditional end product inspection to modern, preventive methods. Covering all aspects of the industry, Fish Inspection, Quality Control, and HACCP: A Global Focus aids readers in providing the safest possible high quality seafood to the ever-demanding public.
Assurance of Seafood Quality
Title | Assurance of Seafood Quality PDF eBook |
Author | Hans Henrik Huss |
Publisher | Food & Agriculture Org. |
Pages | 184 |
Release | 1994 |
Genre | Medical |
ISBN | 9789251034460 |
This document is primarily focused on the application of the Hazard Analysis Critical Control Point (HACCP) system to the fish industry. The document reviews in detail the potential hazards related to public health and spoilage related to fish and fish products, and discuss the utilization of HACCP in different type of fish industries. It contains a chapter making clear the limitations of classical fish inspection and quality control methods based solely on the analysis of final samples. A brief introduction about the relationship between the HACCP system and the ISO 9000 series is also included. The document is completed with chapters related to cleaning and sanitation and establishments for seafood processing, primarily seen from the HACCP point of view.
Fish and Fishery Products
Title | Fish and Fishery Products PDF eBook |
Author | Barry Leonard |
Publisher | DIANE Publishing |
Pages | 476 |
Release | 2011-08 |
Genre | Technology & Engineering |
ISBN | 143798746X |
This guidance will assist processors of fish and fishery products in the development of their Hazard Analysis Critical Control Point (HACCP) plans. Processors of fish and fishery products will find info. that will help them identify hazards that are associated with their products, and help them formulate control strategies. It will help consumers understand commercial seafood safety in terms of hazards and their controls. It does not specifically address safe handling practices by consumers or by retail estab., although the concepts contained in this guidance are applicable to both. This guidance will serve as a tool to be used by fed. and state regulatory officials in the evaluation of HACCP plans for fish and fishery products. Illustrations. This is a print on demand report.
Quality Assurance in Seafood Processing: A Practical Guide
Title | Quality Assurance in Seafood Processing: A Practical Guide PDF eBook |
Author | A. David Bonnell |
Publisher | Springer Science & Business Media |
Pages | 214 |
Release | 2012-12-06 |
Genre | Technology & Engineering |
ISBN | 1461526426 |
While there are many quality assurance books on the market, very few address the application of the concept to the seafood industry. In addition, many of the books that are available take a theoretical approach and there fore do not provide actual examples of the "fins and bones" of quality programs. The author, in teaching quality assurance over nine years, has not been able to find a textbook that is suitable as a reference text in quality assurance courses for the seafood industry. It is this situation that has prompted the preparation of this book, which takes a practical approach to the subject of quality assurance in seafood processing operations. This book can serve as either a textbook or as a reference text. As a textbook it is written for students of quality assurance at the technician, technologist, and university levels. In this role it is intended that the student will start at the beginning of the book and proceed through in sequence, so as to gain a complete understanding of the design, implementation, and operation of a quality program in seafood processing operations. It is the hope of the author that the book also functions quite well as a desk reference for the managers of seafood processing operations who need to refer occa sionally to particular items or chapters. In this sense, each chapter is designed to stand alone as a discussion of a particular concept within the quality assurance discipline.
Fish inspection and quality control
Title | Fish inspection and quality control PDF eBook |
Author | Rudolf Kreuzer |
Publisher | |
Pages | 290 |
Release | 1972 |
Genre | |
ISBN |
Fifth World Fish Inspection and Quality Control Congress
Title | Fifth World Fish Inspection and Quality Control Congress PDF eBook |
Author | Food and Agriculture Organization of the United Nations |
Publisher | Food & Agriculture Org. |
Pages | 176 |
Release | 2005 |
Genre | Business & Economics |
ISBN | 9789251052877 |
The Congress covered three main themes: evolving inspection regimes; aquaculture; technological developments in processing and production. Amongst the main conclusions was the need for harmonised sanitary requirements from the major fish importers. There also needs to be a more holistic approach to food production that balances food safety with nutrition and environmental issues.
Seafood Safety
Title | Seafood Safety PDF eBook |
Author | James C. Cato |
Publisher | Food & Agriculture Org. |
Pages | 82 |
Release | 1998 |
Genre | Business & Economics |
ISBN | 9789251042144 |
Seventy percent of the world's catch of fish and fishery products is consumed as food. Fish and shellfish products represent 15.6 percent of animal protein supply and 5.6 percent of total protein supply on a worldwide basis. Developing countries account for almost 50 percent of global fish exports. Seafood-borne disease or illness outbreaks affect consumers both physically and financially, and create regulatory problems for both importing and exporting countries. Seafood safety as a commodity cannot be purchased in the marketplace and government intervenes to regulate the safety and quality of seafood. Theoretical issues and data limitations create problems in estimating what consumers will pay for seafood safety and quality. The costs and benefits of seafood safety must be considered at all levels, including the fishers, fish farmers, input suppliers to fishing, processing and trade, seafood processors, seafood distributors, consumers and government. Hazard Analysis Critical Control Point (HACCP) programmes are being implemented on a worldwide basis for seafood. Studies have been completed to estimate the cost of HACCP in various shrimp, fish and shellfish plants in the United States, and are underway for some seafood plants in the United Kingdom, Canada and Africa. Major developments within the last two decades have created a set of complex trading situations for seafood. Current events indicate that seafood safety and quality can be used as non-tariff barriers to free trade. Research priorities necessary to estimate the economic value and impacts of achieving safer seafood are outlined at the consumer, seafood production and processing, trade and government levels. An extensive list of references on the economics of seafood safety and quality is presented.