Food Safety in Shrimp ProcessingAuthor :
Hardback
Published : Wednesday 29 May 2002
Description
Systems 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.
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