Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
Food safety in shrimp processing [[electronic resource] ] : a handbook for shrimp processors, importers, exporters and retailers / / Laxman Kanduri and Ronald A. Eckhardt
| Food safety in shrimp processing [[electronic resource] ] : a handbook for shrimp processors, importers, exporters and retailers / / Laxman Kanduri and Ronald A. Eckhardt |
| Autore | Kanduri Laxman |
| Pubbl/distr/stampa | Oxford, : Fishing News, 2002 |
| Descrizione fisica | 1 online resource (194 p.) |
| Disciplina |
363.19/26
639.580289 664.9497 |
| Altri autori (Persone) | EckhardtRonald A |
| Soggetto topico |
Shrimps - Processing
Food - Safety measures Food adulteration and inspection Shrimp industry |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-21365-5
9786610213658 0-470-79277-9 0-470-99557-2 1-4051-4736-9 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 Certificate 1.10 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 2.5.2 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 3.1 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 3.2.1 First principle of HACCP - identify potential hazards and appropriate preventive measures |
| Record Nr. | UNINA-9910143272403321 |
Kanduri Laxman
|
||
| Oxford, : Fishing News, 2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food safety in shrimp processing [[electronic resource] ] : a handbook for shrimp processors, importers, exporters and retailers / / Laxman Kanduri and Ronald A. Eckhardt
| Food safety in shrimp processing [[electronic resource] ] : a handbook for shrimp processors, importers, exporters and retailers / / Laxman Kanduri and Ronald A. Eckhardt |
| Autore | Kanduri Laxman |
| Pubbl/distr/stampa | Oxford, : Fishing News, 2002 |
| Descrizione fisica | 1 online resource (194 p.) |
| Disciplina |
363.19/26
639.580289 664.9497 |
| Altri autori (Persone) | EckhardtRonald A |
| Soggetto topico |
Shrimps - Processing
Food - Safety measures Food adulteration and inspection Shrimp industry |
| ISBN |
1-280-21365-5
9786610213658 0-470-79277-9 0-470-99557-2 1-4051-4736-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 Certificate 1.10 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 2.5.2 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 3.1 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 3.2.1 First principle of HACCP - identify potential hazards and appropriate preventive measures |
| Record Nr. | UNISA-996211182203316 |
|
Kanduri Laxman
|
||
| Oxford, : Fishing News, 2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Food safety in shrimp processing [[electronic resource] ] : a handbook for shrimp processors, importers, exporters and retailers / / Laxman Kanduri and Ronald A. Eckhardt
| Food safety in shrimp processing [[electronic resource] ] : a handbook for shrimp processors, importers, exporters and retailers / / Laxman Kanduri and Ronald A. Eckhardt |
| Autore | Kanduri Laxman |
| Pubbl/distr/stampa | Oxford, : Fishing News, 2002 |
| Descrizione fisica | 1 online resource (194 p.) |
| Disciplina |
363.19/26
639.580289 664.9497 |
| Altri autori (Persone) | EckhardtRonald A |
| Soggetto topico |
Shrimps - Processing
Food - Safety measures Food adulteration and inspection Shrimp industry |
| ISBN |
1-280-21365-5
9786610213658 0-470-79277-9 0-470-99557-2 1-4051-4736-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 Certificate 1.10 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 2.5.2 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 3.1 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 3.2.1 First principle of HACCP - identify potential hazards and appropriate preventive measures |
| Record Nr. | UNINA-9910830241303321 |
|
Kanduri Laxman
|
||
| Oxford, : Fishing News, 2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food safety in shrimp processing : a handbook for shrimp processors, importers, exporters and retailers / / Laxman Kanduri and Ronald A. Eckhardt
| Food safety in shrimp processing : a handbook for shrimp processors, importers, exporters and retailers / / Laxman Kanduri and Ronald A. Eckhardt |
| Autore | Kanduri Laxman |
| Pubbl/distr/stampa | Oxford, : Fishing News, 2002 |
| Descrizione fisica | 1 online resource (194 p.) |
| Disciplina | 664.94 |
| Altri autori (Persone) | EckhardtRonald A |
| Soggetto topico |
Shrimps - Processing
Food - Safety measures Food adulteration and inspection Shrimp industry |
| ISBN |
1-280-21365-5
9786610213658 0-470-79277-9 0-470-99557-2 1-4051-4736-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 Certificate 1.10 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 2.5.2 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 3.1 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 3.2.1 First principle of HACCP - identify potential hazards and appropriate preventive measures |
| Record Nr. | UNINA-9910877126503321 |
|
Kanduri Laxman
|
||
| Oxford, : Fishing News, 2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
