Assessment and management of seafood safety and quality
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.
| Main Authors: | , , , |
|---|---|
| Format: | Texto biblioteca |
| Language: | eng |
| Published: |
Rome (Italy) FAO
2003
|
| Subjects: | SEAFOODS, FOOD SAFETY, QUALITY CONTROLS, MONITORING, HEALTH HAZARDS, TRADE AGREEMENTS, HACCP, CONTAMINATION, HUMAN NUTRITION, FOOD HYGIENE, NUTRITION HUMAINE, HYGIENE DES ALIMENTS, PRODUIT ALIMENTAIRE ORIGINE MARINE, INNOCUITE DES PRODUITS ALIMENTAIRES, CONTROLE DE QUALITE, SURVEILLANCE, DANGER POUR LA SANTE, ACCORD COMMERCIAL, ARICPC, CONTAMINACION, NUTRICION HUMANA, HIGIENE DE LOS ALIMENTOS, ALIMENTOS DE ORIGEN MARINO, INOCUIDAD ALIMENTARIA, CONTROL DE CALIDAD, VIGILANCIA, PELIGRO PARA LA SALUD, ACUERDOS COMERCIALES, |
| Online Access: | http://www.fao.org/tempref/docrep/fao/006/y4743e/y4743e00.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|