02262oam 2200529 450 991070408540332120160203144243.0(CKB)5470000002436797(OCoLC)922704998(EXLCZ)99547000000243679720151002d2015 ua 0engurbn||||a||||txtrdacontentcrdamediacrrdacarrierDesignation of emergency funding for urgent wildland fire suppression activities message from the President of the United States transmitting a designation, as an emergency requirement, all funding so designated by the Congress pursuant to Sec. 251(b)(2)(A) of the Balanced Budget and Emergency Deficit Control Act of 1985, as amended, for the following account, "Department of Agriculture--Forest Service--Wildland Fire Management," in accordance with Sec. 135 of the Continuing Appropriations Act, 2016Washington :U.S. Government Publishing Office,2015.1 online resource (2 pages)House document / 114th Congress, 1st session ;114-63Title from title screen (viewed on Oct. 2, 2015)."October 1, 2015.""Referred to the Committee on Appropriations."Designation of emergency funding for urgent wildland fire suppression activities WildfiresUnited StatesPreventionFinanceExpenditures, PublicfastWildfiresPrevention and controlFinancefastUnited StatesfastLegislative materials.lcgftLegislative materials.fastWildfiresPreventionFinance.Expenditures, Public.WildfiresPrevention and controlFinance.Obama BarackUnited States.Congress.House.Committee on Appropriations,GPOGPOGPOCOOSTFOCLCFOCLCOGPOBOOK9910704085403321Designation of emergency funding for urgent wildland fire suppression activities3494733UNINA05466nam 2200745Ia 450 991101947350332120200520144314.0978661021365897812802136561280213655978047079277304707927799780470995570047099557297814051473611405147369(CKB)1000000000344446(EBL)238389(OCoLC)475948218(SSID)ssj0000156602(PQKBManifestationID)11150810(PQKBTitleCode)TC0000156602(PQKBWorkID)10130907(PQKB)11608164(MiAaPQ)EBC238389(Perlego)2760088(EXLCZ)99100000000034444620020624d2002 uy 0engur|n|---|||||txtccrFood safety in shrimp processing a handbook for shrimp processors, importers, exporters and retailers /Laxman Kanduri and Ronald A. EckhardtOxford Fishing News20021 online resource (194 p.)Description based upon print version of record.9780852382707 0852382707 Includes bibliographical references and index.FOOD SAFETY IN SHRIMP PROCESSING; Contents; Foreword; Preface; Acknowledgments; 1 Introduction to Hazard Analysis Critical Control Points (HACCP); 1.1 Introduction; 1.2 What is HACCP?; 1.3 How is the HACCP-based approach different from the traditional food safety systems?; 1.4 Scope of HACCP; 1.5 Various federal regulatory agencies and their role in regulating seafood in the United States; 1.5.1 United States Department of Health and Human Services (DHHS)/Food and Drug Administration (FDA)1.5.2 United States Department of Commerce (USDC)/National Oceanic and Atmospheric Administration (NOAA)/ National Marine Fisheries Service (NMFS)1.5.3 Other federal agencies; 1.6 HACCP and the US seafood industry; 1.7 Implementation of HACCP in the United States; 1.8 Rationale for the FDA's to seafood inspection; 1.9 What are the practical implications for American seafood processors and processors from other countries?; 1.9.1 Summary of the US HACCP regulations; 1.9.2 What are the benefits attributed to the HACCP regulations?; 1.9.3 HACCP and the Export Health Certificate1.10 Who is excluded?1.11 HACCP v. ISO standards; 1.12 Relevance of HACCP to shrimp culture and processing; 1.13 Current world status of HACCP in shrimp culture and processing; 2 Implementing Sanitation and Related Programs as a Prerequisite to HACCP; 2.1 Introduction; 2.2 Sanitation, the most important prerequisite to HACCP, and what it actually means to a processor; 2.3 What are the benefits of sanitation?; 2.4 Regulatory requirements; 2.5 How to comply with sanitation requirements under the HACCP regulations; 2.5.1 Premises2.5.2 Transportation and storage (raw materials, ingredients and packaging materials)2.5.3 Equipment (design, installation and maintenance); 2.5.4 Personnel (training in manufacturing controls and hygienic practices); 2.5.5 Sanitation and pest control; 2.6 How to develop sanitation SSOPs to comply with the proposed HACCP-based regulations; 2.6.1 Cleaning schedule; 2.6.2 Wash facilities; 2.6.3 Personnel; 2.6.4 Restrooms; 2.6.5 Water supply; 2.6.6 Waste disposal; 2.6.7 Chemicals; 2.6.8 Pest control; 2.6.9 Records; 3 Developing a HACCP Plan3.1 What must be in a HACCP plan and how to implement a HACCP-based system3.1.1 Assembling a HACCP team and assigning responsibilities; 3.1.2 Developing an organizational chart and narrative; 3.1.3 Describing the intended use of the end product and its distribution; 3.1.4 Identifying product ingredients and incoming materials; 3.1.5 Developing an operational flowchart depicting the control points of a process in question; 3.1.6 Developing a plant schematic; 3.2 Developing a Hazard Analysis (HA) worksheet following the seven principles of HACCP3.2.1 First principle of HACCP - identify potential hazards and appropriate preventive measuresSystems of producing food in safer ways, including the use of the hazard analysis critical control point (HACCP) system are now being adopted widely throughout the world. The ever-growing global shrimp and prawn farming and processing industries are now beginning to realise the benefits of using HACCP and other food safety measures. However, until now, there has not been one single book bringing together full details of how to implement these systems, which are now seens as making an extremely important contribution to the safe production and processing of shrimps. The authors of this bShrimpsProcessingFoodSafety measuresFood adulteration and inspectionShrimp industryShrimpsProcessing.FoodSafety measures.Food adulteration and inspection.Shrimp industry.664.94Kanduri Laxman1340478Eckhardt Ronald A1340479MiAaPQMiAaPQMiAaPQBOOK9911019473503321Food safety in shrimp processing3062422UNINA