Penaeid shrimp: dockside operations
Date
1997
Authors
Otwell, W.S.
Garrido, V.
Simmons, P.
Journal Title
Journal ISSN
Volume Title
Publisher
National Coastal Resources Research & Development Institute and Florida Sea Grant College Program at the University of Florida
Abstract
This report is a hazard analysis and critical control point (HCCP) model and sanitation standard operating procedures (SSOP) model for Florida shrimp packing houses. All seafood processing firms are required to perform these safety regulations according to the U.S. Food and Drug Administration and the Florida Department of Agriculture and Consumer Services. These models meet the requirements of the FDA mandate.
Description
18 pgs.
Keywords
shrimp fisheries, packing fishery products, hazard assessment, process plants, processing fishery products, training, shrimp industry, sanitation, quality control, safety measures