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HACCP in Shrimp Culture and Processing

By: L Kanduri and Eckhardt
Publisher: Wiley-Blackwell
HACCP in Shrimp Culture and Processing
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  • HACCP in Shrimp Culture and Processing ISBN: 9780852382707 Hardback May 2002 Usually dispatched within 4 days
    £150.00
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About this book Contents Customer reviews Biography Related titles

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.

Contents

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

Customer Reviews

Biography

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.

By: L Kanduri and Eckhardt
Publisher: Wiley-Blackwell
Media reviews

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

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