Sanitation Control Procedures for Processing Fish and Fishery Products
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This guide is the textbook for the course intended to assist the seafood industry in developing and implementing Sanitation Control Procedures as mandated by the Food and Drug Administration (FDA). These mandates require seafood processors to monitor sanitary control procedures used during processing in order to show their compliance with approved sanitary conditions and practices. Likewise, seafood importers must verify that the seafood imported was processed in accordance with the same FDA mandated HACCP requirements that include sanitation procedure monitoring and records. 200 pages. Available to view online at http://nsgl.gso.uri.edu/flsgp/flsgpe00001/flsgpe00001index.html. En Espanol, SGR 122.