Application of HACCP system on Fish salting: Hazard analysis and Critical Control Points - Softcover

Rabea Mohamed, Hassan; Mekawy Ibrahim, Sayed

Softcover

ISBN 10: 3659595772 ISBN 13: 9783659595776

Publisher: LAP LAMBERT Academic Publishing, 2014

Synopsis

The need for a safe food is now an important agenda internationally partly due to globalization as food borne health problems found in one part of the world can easily spread all over the world within a short time. Quality assurance programmes are being instituted to ensure quality and safety of food in order to protect human health and promote food industry. The goal of HACCP is to be proactive by stopping, controlling, and preventing food safety problems using prerequisite programs and the seven HACCP principles.Therefore, the main objectives of this book is Identifying the potential physical, chemical and microbial hazards associated with fish salting, Determination the CCPs, Monitoring the control of the CCPs and the action that must be taken when a particular CCP is not under control throughout different processing steps; from primary receiving, processing, storage and until the point of consumption. And Record recommendations of the principles and application of HACCP system in fish salting This book is useful for those interested in the application of quality systems within the fishing industry and the workers in this industry, as well as those interested in this field

About this title

About the Author

Hassan Rabea Mohamed master in agricultural sciences department: food science and technology (food industries) Fayoum university- Egypt- Assistant Researcher, fish processing lab, National Institute of Oceanography and Fisheries - Egypt

Edition details

• Publisher: LAP LAMBERT Academic Publishing
• Publication date: 2014
• Language: English
• ISBN 10: 3659595772
• ISBN 13: 9783659595776
• Binding: Paperback
• Number of pages: 100