The HACCP system-an ideal food safety system
The HACCP system-an ideal food safety system
| dc.contributor.author | Iyer, T.S.G. | |
| dc.date.accessioned | 2013-12-20T09:41:43Z | |
| dc.date.available | 2013-12-20T09:41:43Z | |
| dc.date.issued | 2005 | |
| dc.description.abstract | Over a period of time there has been considerable change in the concept of fish processing. The modern seafood processing industry is very much sophisticated and technologically advanced. Further , several ingredients are now added with seafoods and also there may be problems due to various toxins. Under these circumstances, the responsibility of the processor has become increasingly complex and hence, there is a global shift from food quality to food safety. This has resulted in the development of self-oriented quality system, the Hazard Analysis Critical Control Point (HACCP) System. This is a world wide systematic and preventive approach that addresses physical, chemical and biological hazards through anticipation and prevention rather than through end-product inspection testing. | en_US |
| dc.identifier.citation | In Winter school on "Current trends in packaging of fish and fishery products" organised by Central Institute of Fisheries Technology, Cochin, 17th november - 7th december, 2005, 180-184 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/1040 | |
| dc.language.iso | en | en_US |
| dc.publisher | Central Institute of Fisheries Technology | en_US |
| dc.subject | HACCP system | en_US |
| dc.subject | food safety system | en_US |
| dc.title | The HACCP system-an ideal food safety system | en_US |
| dc.type | Book chapter | en_US |
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