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How to understand Seafood HACCP system in simple terms?

Started by , Oct 13 2018 12:06 PM
3 Replies

Hi to respected all,

 

 

 My name is suresh iam working sea food processing company 

 

how to understand HACCP system any simple ways please tell me 

 

 

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What are effective methods for sanitation of an RO system if high total plate count and pseudomonas aeruginosa are recurring issues? Seafood HACCP Plans Legionella Risk Assessment in Water System How to Effectively Implement and Monitor Heat-Sealed Packaging as a CCP in HACCP Plan? Seeking Advice and Resources for Conducting Shelf Life Studies in Seafood Quality Control
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Hi to respected all,

 

 

 My name is suresh iam working sea food processing company 

 

how to understand HACCP system any simple ways please tell me 

 

Hi kumar,

 

It may depend on what  "simple" means to you. :smile:

 

For example here is a 1-Page explanation -

 

http://www.fao.org/d...9E/y1579e03.htm

 

And here is a few Pages, more detailed version -

 

https://www.fda.gov/.../ucm2006801.htm

 

Both above  links are getting old but focus on the basics. Newer versions tend to get increasingly more "heavy".

 

Or perhaps you are more interested in a specific area of HACCP ?

Dear Charlese sir,

 

 

             Thank q very much this information very useful to me for better understanding HACCP 

this may help as well

 

http://www.inspectio...64134350?chap=1


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