Quality Manual For Processing Fish And Seafood

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Quality Assurance in Seafood Processing: A Practical Guide

Author : A. David Bonnell
Publisher : Springer Science & Business Media
ISBN 13 : 1461526426
Total Pages : 214 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Quality Assurance in Seafood Processing: A Practical Guide by : A. David Bonnell

Download or read book Quality Assurance in Seafood Processing: A Practical Guide written by A. David Bonnell and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt: While there are many quality assurance books on the market, very few address the application of the concept to the seafood industry. In addition, many of the books that are available take a theoretical approach and there fore do not provide actual examples of the "fins and bones" of quality programs. The author, in teaching quality assurance over nine years, has not been able to find a textbook that is suitable as a reference text in quality assurance courses for the seafood industry. It is this situation that has prompted the preparation of this book, which takes a practical approach to the subject of quality assurance in seafood processing operations. This book can serve as either a textbook or as a reference text. As a textbook it is written for students of quality assurance at the technician, technologist, and university levels. In this role it is intended that the student will start at the beginning of the book and proceed through in sequence, so as to gain a complete understanding of the design, implementation, and operation of a quality program in seafood processing operations. It is the hope of the author that the book also functions quite well as a desk reference for the managers of seafood processing operations who need to refer occa sionally to particular items or chapters. In this sense, each chapter is designed to stand alone as a discussion of a particular concept within the quality assurance discipline.

Fish and Fishery Products

Author : Barry Leonard
Publisher : DIANE Publishing
ISBN 13 : 143798746X
Total Pages : 476 pages
Book Rating : 4.4/5 (379 download)

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Book Synopsis Fish and Fishery Products by : Barry Leonard

Download or read book Fish and Fishery Products written by Barry Leonard and published by DIANE Publishing. This book was released on 2011-08 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt: This guidance will assist processors of fish and fishery products in the development of their Hazard Analysis Critical Control Point (HACCP) plans. Processors of fish and fishery products will find info. that will help them identify hazards that are associated with their products, and help them formulate control strategies. It will help consumers understand commercial seafood safety in terms of hazards and their controls. It does not specifically address safe handling practices by consumers or by retail estab., although the concepts contained in this guidance are applicable to both. This guidance will serve as a tool to be used by fed. and state regulatory officials in the evaluation of HACCP plans for fish and fishery products. Illustrations. This is a print on demand report.

Seafood Processing

Author : Ioannis S. Boziaris
Publisher : John Wiley & Sons
ISBN 13 : 1118346211
Total Pages : 516 pages
Book Rating : 4.1/5 (183 download)

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Book Synopsis Seafood Processing by : Ioannis S. Boziaris

Download or read book Seafood Processing written by Ioannis S. Boziaris and published by John Wiley & Sons. This book was released on 2014-02-03 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book (‘Processing Technologies’) covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part (‘Quality and Safety Issues’), quality and safety analysis, fish and seafood authenticity and risk assessment are included.

Marine Fisheries Review

Author :
Publisher :
ISBN 13 :
Total Pages : 288 pages
Book Rating : 4.:/5 (31 download)

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Book Synopsis Marine Fisheries Review by :

Download or read book Marine Fisheries Review written by and published by . This book was released on 1989 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Commercial Fisheries Review

Author :
Publisher :
ISBN 13 :
Total Pages : 684 pages
Book Rating : 4.:/5 (31 download)

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Book Synopsis Commercial Fisheries Review by :

Download or read book Commercial Fisheries Review written by and published by . This book was released on 1974 with total page 684 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Fish Canning Handbook

Author : Les Bratt
Publisher : John Wiley & Sons
ISBN 13 : 1444390384
Total Pages : 330 pages
Book Rating : 4.4/5 (443 download)

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Book Synopsis Fish Canning Handbook by : Les Bratt

Download or read book Fish Canning Handbook written by Les Bratt and published by John Wiley & Sons. This book was released on 2010-09-29 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fish Canning Handbook Fish Canning Handbook Edited by Les Bratt Canning continues to be an extremely important form of food preservation commercially, and canned fish represents a source of relatively inexpensive, nutritious and healthy food which is stable at ambient temperatures, has long shelf life and in consequence is eminently suitable for worldwide distribution. It is vitally important that all canning operations are undertaken in keeping with the rigorous application of good manufacturing practices if the food is to be safe at the point of consumption. This demands that all personnel involved in the management and operation of cannery operations have a competent understanding of the technologies involved, including the basic requirements for container integrity and safe heat sterilisation. This book provides a source of up to date and detailed technical information for all those involved in the production of canned fish, from students thinking of entering the industry, to regulatory authorities with responsibility for official inspection, trading companies and retail organisations who purchase canned fish, as well as the manufacturers themselves. An exhaustive range of topics is covered in 15 chapters, including: the current global market; processing, packaging and storage operations; food safety and quality assurance; international legal requirements and laboratory analysis. Also available from Wiley-Blackwell Fishery Products: Quality, safety and authenticity Edited by H. Rehbein and J. Oehlenschläger ISBN 978-1-4051-4162-8 Handbook of Seafood Quality, Safety and Health Applications Edited by C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara ISBN 978-1-4051-8070-2 Fish Processing: Sustainability and new opportunities Edited by G. Hall ISBN 978-1-4051-9047-3

Fish and Fishery Products Analysis

Author : Saleena Mathew
Publisher : Springer Nature
ISBN 13 : 9813295740
Total Pages : 456 pages
Book Rating : 4.8/5 (132 download)

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Book Synopsis Fish and Fishery Products Analysis by : Saleena Mathew

Download or read book Fish and Fishery Products Analysis written by Saleena Mathew and published by Springer Nature. This book was released on 2019-11-06 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: This novel and informative book discusses the various aspects of seafood quality. The book is divided into 7 broad sections, each tackling a different aspect. The first section covers the general aspects relevant to the nutritional quality of the fish and the various extraction protocols for macro-/ micro-nutrients. The second section provides insights into handling and the principles of thermal and non-thermal processing techniques for commercially important fishery products. The quality standards and safety concerns in the seafood industry and consumption are discussed in this section. The freshness indices of the processed products including biochemical, microbiological and toxicological characteristics are also included. The third section discusses the physico-chemical characteristics and quality parameters of potable water/ ice. The fourth section includes the quality assessment of various toxicants related to seafood products. The fifth section deals with the specific aspects such as principle, instrument and procedures of conventional and novel analytical instruments relevant to the seafood industry. The sixth section deals with the seafood waste management including solid and liquid seafood wastes. Presently, there is a great awareness regarding environmental sustainable processing/ preservation techniques. The final chapter discusses the bioactive compounds from under-utilized marine sources showing pharmaceutical/ nutraceutical applications.

Fish Inspection, Quality Control, and HACCP

Author : Roy E. Martin
Publisher : CRC Press
ISBN 13 : 9781566765466
Total Pages : 834 pages
Book Rating : 4.7/5 (654 download)

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Book Synopsis Fish Inspection, Quality Control, and HACCP by : Roy E. Martin

Download or read book Fish Inspection, Quality Control, and HACCP written by Roy E. Martin and published by CRC Press. This book was released on 1998-05-18 with total page 834 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by world government and industry experts, this book focuses on the application of new seafood inspection systems that ensure the public health while providing a reasonable environment for business. International trade has experienced very dynamic developments over the last few years, including new international trade agreements and new approaches in food safety inspection. The focus has shifted from traditional end product inspection to modern, preventive methods. Covering all aspects of the industry, Fish Inspection, Quality Control, and HACCP: A Global Focus aids readers in providing the safest possible high quality seafood to the ever-demanding public.

Book catalog of the Library and Information Services Division

Author : Environmental Science Information Center. Library and Information Services Division
Publisher :
ISBN 13 :
Total Pages : 444 pages
Book Rating : 4.3/5 ( download)

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Book Synopsis Book catalog of the Library and Information Services Division by : Environmental Science Information Center. Library and Information Services Division

Download or read book Book catalog of the Library and Information Services Division written by Environmental Science Information Center. Library and Information Services Division and published by . This book was released on 1977 with total page 444 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Seafoods

Author : Cesarettin Alasalvar
Publisher : Springer Science & Business Media
ISBN 13 : 9783540424765
Total Pages : 242 pages
Book Rating : 4.4/5 (247 download)

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Book Synopsis Seafoods by : Cesarettin Alasalvar

Download or read book Seafoods written by Cesarettin Alasalvar and published by Springer Science & Business Media. This book was released on 2002-06-13 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: Seafoods covers selected but vital topics of fish processing with an emphasis on quality, technology and nutraceutical applications in an up-to-date survey. The aspects of seafood quality covered range from the impact of slaughter procedures, through protein functionality, texture, flavour, histamine toxicity to the practical evaluation of quality and measurement. Technological aspects concentrate on automation in processing, waste-water treatment and reuse of scraps. Marine nutraceuticals/functional foods are discussed in detail. This book is highly recommended for scientists and technologists in the seafood industries, plus fish processing professionals, quality managers, and nutritonists..

Book Catalog of the Library and Information Services Division: Subject index

Author : Environmental Science Information Center. Library and Information Services Division
Publisher :
ISBN 13 :
Total Pages : 438 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Book Catalog of the Library and Information Services Division: Subject index by : Environmental Science Information Center. Library and Information Services Division

Download or read book Book Catalog of the Library and Information Services Division: Subject index written by Environmental Science Information Center. Library and Information Services Division and published by . This book was released on 1977 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Foodservice Manual for Health Care Institutions

Author : Ruby Parker Puckett
Publisher : John Wiley & Sons
ISBN 13 : 1118234111
Total Pages : 592 pages
Book Rating : 4.1/5 (182 download)

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Book Synopsis Foodservice Manual for Health Care Institutions by : Ruby Parker Puckett

Download or read book Foodservice Manual for Health Care Institutions written by Ruby Parker Puckett and published by John Wiley & Sons. This book was released on 2012-11-13 with total page 592 pages. Available in PDF, EPUB and Kindle. Book excerpt: The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book which has become the standard in the field of institutional and health care foodservice contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management. This new edition also contains information on the practical operation of the foodservice department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies' standards. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the food- service industry.

Production and Processing of Healthy Meat, Poultry and Fish Products

Author : A.M. Pearson
Publisher : Springer Science & Business Media
ISBN 13 : 146131125X
Total Pages : 385 pages
Book Rating : 4.4/5 (613 download)

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Book Synopsis Production and Processing of Healthy Meat, Poultry and Fish Products by : A.M. Pearson

Download or read book Production and Processing of Healthy Meat, Poultry and Fish Products written by A.M. Pearson and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 385 pages. Available in PDF, EPUB and Kindle. Book excerpt: The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphasis on their breadth of knowl edge in each specific area. Efforts were also made to obtain authors from different countries in order to give the book a worldwide perspective. Chapter I stresses the nutritional and sensory properties that meat, poultry and fish products make to healthful diets and discusses consumer concerns about these products. Chapter 2 covers dietary recommendations in major consumer nations, along with data from food composition tables and the dietary contributions of meat, poultry and fish to meeting dietary needs. Chapter 3 discusses the labeling of low and reduced fat/salt prod ucts which, although written mainly from the US viewpoint, may serve as a model for labeling in other countries. Chapter 4 reviews the rationale for reducing fat-energy levels in muscle foods, problems encountered in their production and how these may be solved. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake. Methods of reducing the cholesterol content of these animal products is reviewed in Chapter 6.

Food Safety Management

Author : Veslemøy Andersen
Publisher : Academic Press
ISBN 13 : 032390209X
Total Pages : 1160 pages
Book Rating : 4.3/5 (239 download)

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Book Synopsis Food Safety Management by : Veslemøy Andersen

Download or read book Food Safety Management written by Veslemøy Andersen and published by Academic Press. This book was released on 2023-03-28 with total page 1160 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Safety Management: A Practical Guide for the Food Industry, Second Edition continues to present a comprehensive, integrated and practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. This new edition provides practical examples of incidents and their root causes, highlighting pitfalls in food safety management and providing key insights into different means for avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. The book covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain, making it an ideal resource. - Addresses risks and controls at various stages of the food supply chain based on food type, including a generic HACCP study and new information on FSMA - Covers the latest emerging technologies for ensuring food safety - Includes observations on what works and what doesn't on issues in food safety management - Provides practical guidelines for the implementation of elements of the food safety assurance system - Explains the role of different stakeholders of the food supply

Publications

Author :
Publisher :
ISBN 13 :
Total Pages : 78 pages
Book Rating : 4.3/5 (5 download)

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Book Synopsis Publications by :

Download or read book Publications written by and published by . This book was released on with total page 78 pages. Available in PDF, EPUB and Kindle. Book excerpt:

HACCP in Meat, Poultry, and Fish Processing

Author : A. M. Pearson
Publisher : Springer Science & Business Media
ISBN 13 : 1461521491
Total Pages : 408 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis HACCP in Meat, Poultry, and Fish Processing by : A. M. Pearson

Download or read book HACCP in Meat, Poultry, and Fish Processing written by A. M. Pearson and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: The RACCP (hazard analysis critical control point) concept for food products was an outgrowth of the US space program with the demand for a safe food supply for manned space flights by the National Aeronautics and Space Administration (NASA). The original work was carried out by the Pillsbury Company under the direction of Roward E. Bauman, who as the author of chapter 1 describes the evolution of the RACCP system and its adaptation to foods. The second chapter discusses the adoption of RACCP principles and explains how they fit into the USDA and FDA meat, poultry and seafood inspection systems. The next chapter discusses how RACCP principles can be extended to production of meat, poultry and seafoods, a most important area involved in producing a safe food supply. Chapter 4 deals with the use of RACCP in controlling hazards encountered in slaughtering and distribution of fresh meat and poultry, while chapter 5 discusses the problem - both spoilage and hazards - involved in processing and distribution of meat, poultry and seafood products. Chapter 6 covers the entire area of fish and seafoods, including both fresh and processed products from the standpoints of spoilage and hazards.

Consideration of Meat, Poultry, and Seafood Inspection in the United States

Author : United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock, Dairy, and Poultry
Publisher :
ISBN 13 :
Total Pages : 400 pages
Book Rating : 4.3/5 (121 download)

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Book Synopsis Consideration of Meat, Poultry, and Seafood Inspection in the United States by : United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock, Dairy, and Poultry

Download or read book Consideration of Meat, Poultry, and Seafood Inspection in the United States written by United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock, Dairy, and Poultry and published by . This book was released on 1996 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: