The authors of this book, who have a great deal of practical experience working with industry, and teaching food safety issues, have drawn together a wealth of information and guidance for the proper implementation of food safety measures, and the consequent processing of shrimps safely for the expanding market. Included in the book is an introduction to HACCP, how to implement sanitation programs and HACCP plans, and details of sampling procedures and monitoring plans for organoleptic, physical, chemical and microbiological quality.

Food Safety in Shrimp Processing is an essential purchase for all those involved in producing and processing shrimps throughout the world. Food scientists, micribiologists and technologists in the seafood processing industry, and government regulatory and public health personnel should have a copy of this book readily at hand. All libraries in universities, colleges and research establishments where food sciences, food technology and aquaculture are studied and taught should have copies of this book on their shelves.

Contents

1. Introduction to Hazard Analysis Critical Control Points (HACCP)
2. Implementing Sanitation and Related Programs as a Prerequisite to HACCP
3. Developing a HACCP Plan
4. HACCP in Shrimp Processing
5. General Concepts of Sampling and Monitoring
6. Sampling Procedures and Monitoring for Organoleptic, Physical and Chemical Quality
7. Monitoring for Microbiological Quality
8. The Future of HACCP in Controlling Seafood Safety

Appendices
Index

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