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Assessment and Management of Seafood Safety and Quality

Hans Henrik HussLahsen AbabouchLone GramFood and Agriculture Organization of the United Nations

出版	Food and Agriculture Organization of the United Nations, 2004
主題	Business & Economics / GeneralBusiness & Economics / Industries / GeneralBusiness & Economics / Industries / Food IndustryTechnology & Engineering / Fisheries & Aquaculture
ISBN	92510495489789251049549
URL	http://books.google.com.hk/books?id=rz7xAAAAMAAJ&hl=&source=gbs_api

註釋

This paper compiles the state of knowledge on fish safety and quality with the view to provide a succinct yet comprehensive resource book to risk and fish quality managers. After an introduction about world fish production and consumption and the developments in safety and quality systems, it provides a detailed review of the hazards causing public health concerns in fish and fish products. It devotes several Chapters to risk mitigation and management tools, with a detailed description of the requirements for the implementation of Good Hygienic and Manufacturing Practices (GHP/GMP), of the Hazard Analysis and Critical Control Point (HACCP) system and of the monitoring programmes to control biotoxins, pathogenic bacteria and viruses and chemical pollutants. Chapters on the use of microbiological criteria, the use of the HACCP approach to target quality aspects other than safety matters, predictive microbiology, traceability and examples of food safety objectives complete the document.