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HACCP in Shrimp Culture and Processing

By: L Kanduri and Eckhardt


Hardback | May 2002 | #122273 | ISBN: 0852382707
Availability: Usually dispatched within 4 days Details
NHBS Price: £150.00 $196/€170 approx

About this book

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 which aims to enable all those involved with shrimp culture and processing to understand the HACCP process and to begin its implementation within their business.

The book is essential for anyone involved in the handling and processing of shrimp and prawns Aquaculture Magazine "For anyone who wants, or needs to understand how HACCP principles are used in the shrimp industry... This book gathers otherwise scattered information into one place for ease of use... Recommended." E--streams


Implementing Sanitation; Developing a HACCP Plan; Introduction to Shrimp farming; HACCP in Shrimp culture; HACCP in Shrimp Processing; Sampling procedures; Monitoring.

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Laxman Kanduri is based at Kingsborough Community College and Ronald A. Echhardt is based at Brooklyn College, both of The City University of New York, USA.

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