Quality Control Quality Assurance For Seafood
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Author | : Hans Henrik Huss |
Publisher | : Food & Agriculture Org. |
Total Pages | : 184 |
Release | : 1994 |
Genre | : Medical |
ISBN | : 9789251034460 |
This document is primarily focused on the application of the Hazard Analysis Critical Control Point (HACCP) system to the fish industry. The document reviews in detail the potential hazards related to public health and spoilage related to fish and fish products, and discuss the utilization of HACCP in different type of fish industries. It contains a chapter making clear the limitations of classical fish inspection and quality control methods based solely on the analysis of final samples. A brief introduction about the relationship between the HACCP system and the ISO 9000 series is also included. The document is completed with chapters related to cleaning and sanitation and establishments for seafood processing, primarily seen from the HACCP point of view.
Author | : Roy E. Martin |
Publisher | : CRC Press |
Total Pages | : 834 |
Release | : 1998-05-18 |
Genre | : Technology & Engineering |
ISBN | : 9781566765466 |
Written by world government and industry experts, this book focuses on the application of new seafood inspection systems that ensure the public health while providing a reasonable environment for business. International trade has experienced very dynamic developments over the last few years, including new international trade agreements and new approaches in food safety inspection. The focus has shifted from traditional end product inspection to modern, preventive methods. Covering all aspects of the industry, Fish Inspection, Quality Control, and HACCP: A Global Focus aids readers in providing the safest possible high quality seafood to the ever-demanding public.
Author | : A. David Bonnell |
Publisher | : Springer Science & Business Media |
Total Pages | : 214 |
Release | : 2012-12-06 |
Genre | : Technology & Engineering |
ISBN | : 1461526426 |
While there are many quality assurance books on the market, very few address the application of the concept to the seafood industry. In addition, many of the books that are available take a theoretical approach and there fore do not provide actual examples of the "fins and bones" of quality programs. The author, in teaching quality assurance over nine years, has not been able to find a textbook that is suitable as a reference text in quality assurance courses for the seafood industry. It is this situation that has prompted the preparation of this book, which takes a practical approach to the subject of quality assurance in seafood processing operations. This book can serve as either a textbook or as a reference text. As a textbook it is written for students of quality assurance at the technician, technologist, and university levels. In this role it is intended that the student will start at the beginning of the book and proceed through in sequence, so as to gain a complete understanding of the design, implementation, and operation of a quality program in seafood processing operations. It is the hope of the author that the book also functions quite well as a desk reference for the managers of seafood processing operations who need to refer occa sionally to particular items or chapters. In this sense, each chapter is designed to stand alone as a discussion of a particular concept within the quality assurance discipline.
Author | : Gilbert Sylvia |
Publisher | : |
Total Pages | : 186 |
Release | : 1994 |
Genre | : Business & Economics |
ISBN | : |
Author | : Carmine Gorga |
Publisher | : Van Nostrand Reinhold Company |
Total Pages | : 264 |
Release | : 1988 |
Genre | : Business & Economics |
ISBN | : |
New York : Van Nostrand Reinhold, [1988].
Author | : Stephen J. Walsh |
Publisher | : |
Total Pages | : 42 |
Release | : 1998 |
Genre | : Fishes |
ISBN | : |
Author | : T. S. Gopalakrishna Iyer |
Publisher | : |
Total Pages | : 252 |
Release | : 2002 |
Genre | : Fishery processing |
ISBN | : 9788190103817 |
With special reference to India.
Author | : J. J. Connell |
Publisher | : Wiley-Blackwell |
Total Pages | : 256 |
Release | : 1995-06-08 |
Genre | : Technology & Engineering |
ISBN | : 9780852382264 |
Fish is one of the most highly perishable commodities and the public requires continuous reassurance about its quality. Futhermore, consumer taste is moving to more highly perishable fish products, which require more careful attention in preparation and storage. The fourth edition of Control of Fish Quality, which is truly international in scope, provides sound and practical advice on all aspects of this subject, from harvesting to retailing. The new fourth edition is a comprehensive revision that takes full account of all new findings and ideas to emerge in the five years since publication of the last edition. Numerous detailed ammendments have been made and this edition includes some entirely new sections.
Author | : G. Jeyasekaran |
Publisher | : CRC Press |
Total Pages | : 188 |
Release | : 2020-11-11 |
Genre | : Technology & Engineering |
ISBN | : 1000218376 |
This book deals with the quality and safety of aquatic food. It focuses clearly on biological and chemical hazards, antibiotic and pesticide residues, and heavy metal contaminants associated with aquatic food. The quality problems in various aquatic food products and their methods of assessment are exhaustively dealt in this book. Besides, food quality management systems like HACCP, SSOP, SCP, GHP, GMP have also been explained for easy adoption. The International and National Standards prescribed by FSSAI, EIC, BIS, Codex, USFDA, ISO and EU for aquatic food products are explicitly given. It is also useful to the personnel of aquatic food industries to improve their working knowledge on maintaining the quality and safety aquatic foods. Note: T& F does not sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Author | : Hartmut Rehbein |
Publisher | : John Wiley & Sons |
Total Pages | : 496 |
Release | : 2009-11-16 |
Genre | : Technology & Engineering |
ISBN | : 9781444322675 |
Food quality and safety issues continue to dominate the press, with most food companies spending large amounts of money to ensure that the food quality and assessment procedures in place are adequate and produce good and safe food. This holds true for companies and laboratories responsible for the processing of fish into various products, those responsible for researching safe new products, and departments within other companies supporting these functions. Fishery Products brings together details of all the major methodologies used to assess the quality of fishery products in the widest sense. Subject coverage of this important book includes chapters on assessment of authenticity, and several chapters on quality assessment using various methods, such as: Texture measurement Electronic nose and tongue NMR Colour measurement This timely volume will serve as a vital tool for all those working in the processing of fishery and aquaculture products: including laboratory personnel working in regulatory bodies, food quality control personnel, food scientists, food technologists, nutritionists, seafood trade bodies, seafood labelling regulatory bodies, government food protection agencies and environmental health personnel. Libraries in research establishments and universities where food science, food technology, nutrition, aquaculture, fisheries and biological sciences are studied and taught should have copies of this important publication on their shelves.