A Guide to the Identification of Food Safety Hazards and Determination of Shelf-life of Packaged Seafood
Sutasinee Anantanawat, Catherine McLeod, Tom Madigan, Stephen Pahl, Ian Stewart, Karen McNaughton, Alison Turnbull
Comprehensive guide for seafood processors that are developing new packaged seafood products.
Guide provides information on food safety risks, methodology for their assessment and regulatory requirements. Details shelf-life assessment programs, provides background information on processing and packaging techniques and introduces the use of HACCP plans.
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