Achieving food safety.

Type of article: Periodical article

Summary

The article reports on new US regulations on food safety, and on how today's food processing equipment is better than ever at guaranteeing the safety and quality of the product. The regulations will be based on HACCP (Hazard Analysis Critical Control Point), starting with the seafood industry. This process is described, along with the experiences from its initial implementation for seafood. The equipment is presented, as well.

Details

Original title: Achieving food safety.
Record ID : 1995-2925
Languages: English
Subject: Regulation
Source: Frozen Food Rep. - n. 6
Publication date: 1994/11
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Refrigeration and perishable products: general information;
Food quality and safety. Microbiology;
Refrigeration and perishable products: regulations and standards
Keywords: Food; Safety; Enhancement; Treatment; Quick-frozen food; Hygiene; Crustacea; Shellfish; Control (generic)