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.

Abstract: The micro method of hematocrit is rapidly replacing red cell counts in clinical hematology. Observations were made on the value of this method in routine hematological examination of trouts. Under the conditions of data collection, the normal hematocrit values for brook trout were 45 to 50, for brown trout 39 to 44, and for rainbow trout 45 to 53. There was a close correlation between the hematocrits, red cell counts and hemoglobin. The commercial heparinized capillaries, while excellent for human blood, tend to give somewhat higher readings (7 to 18 percent) with trout, due to incomplete prevention of blood coagulation. The procedure as applied to trout is described in detail.

Comprehensive and accessible, this book presents fundamental principles and applications that are essential for food production and food service safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's most recent developments. Formerly titled Food Plant Sanitation, this

This overview of globalisation in fisheries and aquaculture finds that global markets for fish and fish products have changed considerably over the past few decades and continue to do so, but that countries must work harder on fisheries and aquaculture management to remain sustainable.