Food Safety in Shrimp Processing

Systems of producing food in safer ways, including the use of the
hazard analysis critical control point (HACCP) system are now being
adopted widely throughout the world. The ever-growing global shrimp
and prawn farming and processing industries are now beginning to
realise the benefits of using HACCP and other food safety measures.
However, until now, there has not been one single book bringing
together full details of how to implement these systems, which are
now seens as making an extremely important contribution to the safe
production and processing of shrimps.

The authors of this book, who have a great deal of practical
experience working with industry, and teaching food safety issues,
have drawn together a wealth of information and guidance for the
proper implementation of food safety measures, and the consequent
processing of shrimps safely for the expanding market. Included in
the book is an introduction to HACCP, how to implement sanitation
programs and HACCP plans, and details of sampling procedures and
monitoring plans for organoleptic, physical, chemical and
microbiological quality.

Food Safety in Shrimp Processing is an essential purchase
for all those involved in producing and processing shrimps
throughout the world. Food scientists, micribiologists and
technologists in the seafood processing industry, and government
regulatory and public health personnel should have a copy of this
book readily at hand. All libraries in universities, colleges and
research establishments where food sciences, food technology and
aquaculture are studied and taught should have copies of this book
on their shelves.