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Development and use of the Hazard Analysis Critical Control Point concept in fish processing.

Author(s) : HUSS H. H.

Type of article: Article

Summary

Review of basic principles of this concept. Analysis of the risk of contamination in fresh and quick-frozen fish. Advantages and problems related to the application of this concept.

Details

Original title: Development and use of the Hazard Analysis Critical Control Point concept in fish processing.
Record ID : 1994-0370
Languages: English
Source: Int. J. Food Microbiol. - vol. 15 - n. 1-2
Publication date: 1992
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Fish and fish product
Keywords: Microbiology; Measurement; Chilling; Quality; Fish; Hygiene; Development; Control (generic); Freezing