Chapter 4. HACCP in Shrimp Processing

  1. Laxman Kanduri1 and
  2. Ronald A. Eckhardt2

Published Online: 20 NOV 2007

DOI: 10.1002/9780470995570.ch4

Food Safety in Shrimp Processing

Food Safety in Shrimp Processing

How to Cite

Kanduri, L. and Eckhardt, R. A. (eds) (2002) HACCP in Shrimp Processing, in Food Safety in Shrimp Processing, Fishing News Books, Oxford, UK. doi: 10.1002/9780470995570.ch4

Editor Information

  1. 1

    Kingsborough Community College, The City University of New York, NY, USA

  2. 2

    Brooklyn College, The City University of New York, NY, USA

Publication History

  1. Published Online: 20 NOV 2007
  2. Published Print: 29 MAY 2002

ISBN Information

Print ISBN: 9780852382707

Online ISBN: 9780470995570

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Keywords:

  • hazard analysis critical control points;
  • shrimp processing;
  • food safety;
  • tropical shrimp species;
  • dried shrimp

Summary

This chapter contains sections titled:

  • Introduction to HACCP in shrimp processing

  • Processing (raw)

  • Processing (cooked)

  • Dried shrimp

  • Canning

  • Breading

  • Freezing

  • Cold storage

  • Ice production and storage

  • HACCP in shrimp processing