Hazard Analysis and Critical Control Point: Model Safety Plans for Small Seafood211 Dealers, Packers and Processors

摘要

Table of Contents: Introduction; How to Use These Models; Good Manufacturing211u001ePractices; References; Fresh Shrimp; Fresh Shrimp Containing Sulfites; Shucked 211u001eOysters; Histamine-Prone Finfish; Fresh Crabmeat; Pasteurized Crabment; Hot 211u001eSmoked Salmon; Sanitation Standard Operating Procedures; Sample Compliance 211u001eLetters; Sample Hazard Analysis Worksheet; and Sample HACCP Plan Form.