LEADER 05411nam 2200709Ia 450 001 9910143272403321 005 20170816142741.0 010 $a1-280-21365-5 010 $a9786610213658 010 $a0-470-79277-9 010 $a0-470-99557-2 010 $a1-4051-4736-9 035 $a(CKB)1000000000344446 035 $a(EBL)238389 035 $a(OCoLC)475948218 035 $a(SSID)ssj0000156602 035 $a(PQKBManifestationID)11150810 035 $a(PQKBTitleCode)TC0000156602 035 $a(PQKBWorkID)10130907 035 $a(PQKB)11608164 035 $a(MiAaPQ)EBC238389 035 $a(EXLCZ)991000000000344446 100 $a20020624d2002 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aFood safety in shrimp processing$b[electronic resource] $ea handbook for shrimp processors, importers, exporters and retailers /$fLaxman Kanduri and Ronald A. Eckhardt 210 $aOxford $cFishing News$d2002 215 $a1 online resource (194 p.) 300 $aDescription based upon print version of record. 311 $a0-85238-270-7 320 $aIncludes bibliographical references and index. 327 $aFOOD 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) 327 $a1.5.2 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 Certificate 327 $a1.10 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 Premises 327 $a2.5.2 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 Plan 327 $a3.1 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 HACCP 327 $a3.2.1 First principle of HACCP - identify potential hazards and appropriate preventive measures 330 $aSystems 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 b 606 $aShrimps$xProcessing 606 $aFood$xSafety measures 606 $aFood adulteration and inspection 606 $aShrimp industry 608 $aElectronic books. 615 0$aShrimps$xProcessing. 615 0$aFood$xSafety measures. 615 0$aFood adulteration and inspection. 615 0$aShrimp industry. 676 $a363.19/26 676 $a639.580289 676 $a664.9497 700 $aKanduri$b Laxman$0880071 701 $aEckhardt$b Ronald A$0880072 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910143272403321 996 $aFood safety in shrimp processing$91965139 997 $aUNINA