Food Safety in Shrimp Processing by Laxman Kanduri, Ronald A.... - 9780852382707

Food Safety in Shrimp ProcessingA Handbook for Shrimp Processors, Importers, Exporters and Retailers\nAuthor(s): Laxman Kanduri, Ronald A. Eckhardt\nFormat: Hardback\nPublisher: John Wiley and Sons Ltd, United Kingdom\nImprint: Wiley-Blackwell\nISBN-13: 9780852382707, 978-0852382707\nSynopsis\nSystems 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. \n The authors of this book, who have a great deal of practical experience working with industry, and teaching food safety issues, .