Food Safety in Shrimp Processing

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Food Safety in Shrimp Processing provides comprehensive coverage of the Hazard Analysis Critical Control Point (HACCP) process and its application within the shrimp processing business. The authors draw on many years of experience as food scientists and consultants to the seafood industry to produce a practical book that will enable readers involved with shrimp culture and processing to understand the HACCP process and begin its implementation in their businesses.This detailed book-- Explains the HACCP process and how to successfully implement it.-- Allows suppliers to the seafood processing industry to optimize their potential sales outlets by facilitating HACCP compliance.Helps shrimp culture and processing businesses to become safer and more efficient through the implementation of HACCP programs.