| |
| Field |
Value |
| |
| Title |
Hazard analysis critical control point concept in seafood industry |
| |
| Names |
Iyer, T.S.G.
|
| Date Issued |
1998 (iso8601) |
| Abstract |
Hazard Analysis Critical Control Point (HACCP) is a total quality management system with stress on safety. It is a management tool that provides a structural approach to identify and control hazards. In food processing industry HACCP plan is developed by applying seven principles. These principles are discussed in this paper. The paper gives sufficient stress on the pre-requisite programmes, standard operational procedures, sanitation and defect action plans. Models of raw material check list and HACCP analysis for IQF shrimp processing are also presented. |
| Genre |
Article |
| Topic |
Hazard analysis |
| Identifier |
Proceedings of the Symposium on 'Advances and Priorities in fisheries Technology", SOFT (I) and CIFT Cochin, 11-13 Feb. 1998 ed. by Balachandran, K.K. et. al, 185-193 |
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