Food Safety in Shrimp Processing: A Handbook for Shrimp Processors, Importers, Exporters and Retailers

by Laxman Kanduri and Ronald A. Eckhardt

Hazard Analysis Critical Control Point (HACCP) is rapidly becoming a vital tool in many industries, particularly in the food industry as a food safety monitoring tool. The shrimp farming and processing industries, like so many others, is seeing real benefits from the implementation of HACCP programmes. Drawing on many years' experience working as a food scientist consultant to the seafood industry, Dr Kanduri has produced a practically-oriented book...

• Format: Hardcover
• Language: English
• ISBN: 0852382707
• ISBN13: 9780852382707
• Release Date: August 2002
• Publisher: Wiley-Blackwell
• Length: 184 Pages
• Weight: 1.48 lbs.
• Dimensions: 0.8" x 7.0" x 9.9"