{"product_id":"food-safety-in-shrimp-processing-isbn-9780852382707","title":"Food Safety in Shrimp Processing","description":"Systems 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. \u003cbr\u003e \u003cp\u003eThe authors of this book, who have a great deal of practical experience working with industry, and teaching food safety issues, have drawn together a wealth of information and guidance for the proper implementation of food safety measures, and the consequent processing of shrimps safely for the expanding market. Included in the book is an introduction to HACCP, how to implement sanitation programs and HACCP plans, and details of sampling procedures and monitoring plans for organoleptic, physical, chemical and microbiological quality.\u003cbr\u003e \u003c\/p\u003e \u003cp\u003e\u003ci\u003eFood Safety in Shrimp Processing\u003c\/i\u003e is an essential purchase for all those involved in producing and processing shrimps throughout the world. Food scientists, micribiologists and technologists in the seafood processing industry, and government regulatory and public health personnel should have a copy of this book readily at hand. All libraries in universities, colleges and research establishments where food sciences, food technology and aquaculture are studied and taught should have copies of this book on their shelves.\u003c\/p\u003e  Foreword. \u003cp\u003ePreface.\u003c\/p\u003e \u003cp\u003eAcknowledgments.\u003c\/p\u003e \u003cp\u003eIntroduction to Hazard Analysis and Critical Control Points (HACCP).\u003c\/p\u003e \u003cp\u003eWhat is HACCP?.\u003c\/p\u003e \u003cp\u003eHow is the HACCP based approach different from traditional food safety systems?.\u003c\/p\u003e \u003cp\u003eScope of HACCP.\u003c\/p\u003e \u003cp\u003eVarious federal regulatory agencies and their role in regulating seafood in the United States.\u003c\/p\u003e \u003cp\u003eUnited States Department of Health and Human Services (DHHS)\/Food and Drug Administration (FDA).\u003c\/p\u003e \u003cp\u003eUnited States Department of Commerce (USDC)\/National Oceanic and Atmospheric Administration (NOAA)\/National Marine Fisheries Service (NMFS).\u003c\/p\u003e \u003cp\u003eOther Federal Agencies.\u003c\/p\u003e \u003cp\u003eHACCP in the United States.\u003c\/p\u003e \u003cp\u003eImplementation of HACCP in the United States.\u003c\/p\u003e \u003cp\u003eRationale for the FDA's adoption of a HACCP based approach to Seafood Inspection.\u003c\/p\u003e \u003cp\u003eWhat are the practical implications to American seafood processors and seafood processors from other countries?.\u003c\/p\u003e \u003cp\u003eSummary of the US HACCP regulations.\u003c\/p\u003e \u003cp\u003eWhat are the benefits attributed to the HACCP regulations?.\u003c\/p\u003e \u003cp\u003eHACCP and Export Health Certificate.\u003c\/p\u003e \u003cp\u003eWho is excluded?.\u003c\/p\u003e \u003cp\u003eHACCP Vs ISO 9000\/14000 series of standards.\u003c\/p\u003e \u003cp\u003eRelevance of HACCP to shrimp culture and processing.\u003c\/p\u003e \u003cp\u003eCurrent world status of HACCP in shrimp culture and processing.\u003c\/p\u003e \u003cp\u003eImplementing Sanitation and related Programs as Pre-requisite to HACCP.\u003c\/p\u003e \u003cp\u003eIntroduction.\u003c\/p\u003e \u003cp\u003eSanitation, the most important pre-requisite to HACCP, and what it actually means to a processor?.\u003c\/p\u003e \u003cp\u003eWhat are the benefits of sanitation?.\u003c\/p\u003e \u003cp\u003eRegulatory requirements.\u003c\/p\u003e \u003cp\u003eHow to comply with sanitation requirements under the new HACCP regulations?.\u003c\/p\u003e \u003cp\u003e2.5.1 A. Premises.\u003c\/p\u003e \u003cp\u003eSanitary facilities.\u003c\/p\u003e \u003cp\u003eWater quality.\u003c\/p\u003e \u003cp\u003eTransportation and Storage (Raw materials, ingredients and packaging materials).\u003c\/p\u003e \u003cp\u003eEquipment (Design, installation and maintenance).\u003c\/p\u003e \u003cp\u003ePersonnel (Training in manufacturing controls and hygienic practices).\u003c\/p\u003e \u003cp\u003eSanitation and pest control.\u003c\/p\u003e \u003cp\u003eHow to develop sanitation SSOPs to comply with the proposed HACCP based regulations?.\u003c\/p\u003e \u003cp\u003eCleaning schedule.\u003c\/p\u003e \u003cp\u003eWash facilities.\u003c\/p\u003e \u003cp\u003ePersonnel.\u003c\/p\u003e \u003cp\u003eRestrooms.\u003c\/p\u003e \u003cp\u003eWater supply.\u003c\/p\u003e \u003cp\u003eWaste disposal.\u003c\/p\u003e \u003cp\u003eChemicals.\u003c\/p\u003e \u003cp\u003ePest control.\u003c\/p\u003e \u003cp\u003eRecords.\u003c\/p\u003e \u003cp\u003eDeveloping a HACCP Plan.\u003c\/p\u003e \u003cp\u003eWhat must be in a HACCP plan and how to implement a HACCP-based system?.\u003c\/p\u003e \u003cp\u003eAssembling a HACCP team and assigning responsibilities.\u003c\/p\u003e \u003cp\u003eDeveloping an organizational chart and narrative.\u003c\/p\u003e \u003cp\u003eDescribing the end product, intended use and its distribution.\u003c\/p\u003e \u003cp\u003eIdentifying product ingredients and incoming materials.\u003c\/p\u003e \u003cp\u003eDeveloping an operational flow chart depicting the control points of a process in question.\u003c\/p\u003e \u003cp\u003eDeveloping a plant schematic.\u003c\/p\u003e \u003cp\u003eDeveloping a HA worksheet following the seven principles of HACCP.\u003c\/p\u003e \u003cp\u003eFirst principle of HACCP-Identify potential Hazards and appropriate Control Measures.\u003c\/p\u003e \u003cp\u003eSecond principle of HACCP-Determine Critical Control Points (CCPs).\u003c\/p\u003e \u003cp\u003eThird principle of HACCP-Establish Critical Limits (CLs).\u003c\/p\u003e \u003cp\u003eFourth principle of HACCP-Establish Monitoring Procedures (MPs).\u003c\/p\u003e \u003cp\u003eFifth principle of HACCP-Set Corrective Action (CA) Protocols to deviations.\u003c\/p\u003e \u003cp\u003eSixth principle of HACCP-Establish Verification Procedures.\u003c\/p\u003e \u003cp\u003eSeventh principle of HACCP-Establish Procedures for Record keeping.\u003c\/p\u003e \u003cp\u003eHACCP in Shrimp processing.\u003c\/p\u003e \u003cp\u003eIntroduction to shrimp processing.\u003c\/p\u003e \u003cp\u003eBackground.\u003c\/p\u003e \u003cp\u003eMajor cold-water shrimp species.\u003c\/p\u003e \u003cp\u003eTropical shrimp species.\u003c\/p\u003e \u003cp\u003eFresh water shrimp species.\u003c\/p\u003e \u003cp\u003eProduct\/Market forms and definitions.\u003c\/p\u003e \u003cp\u003eProcessing (Raw).\u003c\/p\u003e \u003cp\u003eGrading (size and counts).\u003c\/p\u003e \u003cp\u003eBeheading.\u003c\/p\u003e \u003cp\u003ePeeling and de-veining.\u003c\/p\u003e \u003cp\u003eProcessing (Cooked).\u003c\/p\u003e \u003cp\u003eDried Shrimp.\u003c\/p\u003e \u003cp\u003eCanning.\u003c\/p\u003e \u003cp\u003eBreading.\u003c\/p\u003e \u003cp\u003eFreezing.\u003c\/p\u003e \u003cp\u003e4.7.1 Glazing.\u003c\/p\u003e \u003cp\u003eCold storage.\u003c\/p\u003e \u003cp\u003eIce production and storage.\u003c\/p\u003e \u003cp\u003eHACCP in shrimp processing.\u003c\/p\u003e \u003cp\u003eGeneral guidelines in developing a HACCP plan.\u003c\/p\u003e \u003cp\u003eGeneral concepts of sampling and monitoring.\u003c\/p\u003e \u003cp\u003eIntroduction.\u003c\/p\u003e \u003cp\u003eBasics of sampling.\u003c\/p\u003e \u003cp\u003eMajor disadvantages of sampling.\u003c\/p\u003e \u003cp\u003eWhen sampling is used?.\u003c\/p\u003e \u003cp\u003eWhen sampling is most effective?.\u003c\/p\u003e \u003cp\u003eDefinitions of basic sampling terms.\u003c\/p\u003e \u003cp\u003eTypes of sampling plans.\u003c\/p\u003e \u003cp\u003eAttribute plans.\u003c\/p\u003e \u003cp\u003eTen Percent Rule.\u003c\/p\u003e \u003cp\u003eRe-sampling.\u003c\/p\u003e \u003cp\u003eStatistical Process\/Quality Control.\u003c\/p\u003e \u003cp\u003eSampling Procedures and Monitoring for Organoleptic, Physical and Chemical Quality.\u003c\/p\u003e \u003cp\u003eSampling schedule.\u003c\/p\u003e \u003cp\u003eOrganoleptic analysis.\u003c\/p\u003e \u003cp\u003ePhysical Requirements of Organoleptic Examination.\u003c\/p\u003e \u003cp\u003eOther considerations.\u003c\/p\u003e \u003cp\u003eProcedure.\u003c\/p\u003e \u003cp\u003eRegulatory action guidance.\u003c\/p\u003e \u003cp\u003ePhysical testing.\u003c\/p\u003e \u003cp\u003eNet weight.\u003c\/p\u003e \u003cp\u003eDetermination of the physical parameters.\u003c\/p\u003e \u003cp\u003eDetermination of filth in shrimp.\u003c\/p\u003e \u003cp\u003eFlesh content of frozen breaded shrimp.\u003c\/p\u003e \u003cp\u003eStandard cooking procedure.\u003c\/p\u003e \u003cp\u003eChemical testing.\u003c\/p\u003e \u003cp\u003ePhosphorus (Phosphates).\u003c\/p\u003e \u003cp\u003eSulfites.\u003c\/p\u003e \u003cp\u003eIndole test for decomposition.\u003c\/p\u003e \u003cp\u003eMonitoring for microbiological quality.\u003c\/p\u003e \u003cp\u003eIntroduction.\u003c\/p\u003e \u003cp\u003ewhat are Microorganisms?.\u003c\/p\u003e \u003cp\u003eFeatures that are unique to Microorganisms.\u003c\/p\u003e \u003cp\u003eFactors that influence the growth of Microorganisms.\u003c\/p\u003e \u003cp\u003eExternal Factors.\u003c\/p\u003e \u003cp\u003eInternal Factors of the substrate.\u003c\/p\u003e \u003cp\u003eInteraction between growth factors.\u003c\/p\u003e \u003cp\u003eMicroorganisms and their effect on humans.\u003c\/p\u003e \u003cp\u003ePathogenic.\u003c\/p\u003e \u003cp\u003eSpoilage causing.\u003c\/p\u003e \u003cp\u003eClassification of bacteria.\u003c\/p\u003e \u003cp\u003eStain.\u003c\/p\u003e \u003cp\u003eBased on their oxygen requirements.\u003c\/p\u003e \u003cp\u003eMicrobiological testing procedures.\u003c\/p\u003e \u003cp\u003eStandard plate count (SPC)\/or total viable count (TVC)\/or total plate count (TPC)\/or aerobic plate count (APC).\u003c\/p\u003e \u003cp\u003eTotal coliform and E. coli counts.\u003c\/p\u003e \u003cp\u003eSalmonella spp.\u003c\/p\u003e \u003cp\u003eListeria monocytogenes.\u003c\/p\u003e \u003cp\u003eStaphylococcus aureus.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003eAppendices.\u003c\/p\u003e \u003cp\u003eIndex\u003c\/p\u003e  \"The book is essential for anyone involved in the handling and processing of shrimp and prawns\" \u003cbr\u003e \u003cb\u003eAquaculture Magazine\u003c\/b\u003e\u003cbr\u003e \u003cp\u003e\"For anyone who wants, or needs to understand how HACCP principles are used in the shrimp industry.... This book gathers otherwise scattered information into one place for ease of use... Recommended.\"\u003cbr\u003e \u003cb\u003eE-streams\u003c\/b\u003e\u003c\/p\u003e \u003cb\u003eLaxman Kanduri\u003c\/b\u003e is based at Kingsborough Community College and \u003cb\u003eRonald A. Echhardt\u003c\/b\u003e is based at Brooklyn College, both of The City University of New York, USA.  Systems 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. \u003cbr\u003e \u003cp\u003eThe authors of this book, who have a great deal of practical experience working with industry, and teaching food safety issues, have drawn together a wealth of information and guidance for the proper implementation of food safety measures, and the consequent processing of shrimps safely for the expanding market. Included in the book is an introduction to HACCP, how to implement sanitation programs and HACCP plans, and details of sampling procedures and monitoring plans for organoleptic, physical, chemical and microbiological quality.\u003cbr\u003e \u003c\/p\u003e \u003cp\u003e\u003ci\u003eFood Safety in Shrimp Processing\u003c\/i\u003e is an essential purchase for all those involved in producing and processing shrimps throughout the world. Food scientists, micribiologists and technologists in the seafood processing industry, and government regulatory and public health personnel should have a copy of this book readily at hand. All libraries in universities, colleges and research establishments where food sciences, food technology and aquaculture are studied and taught should have copies of this book on their shelves.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989228503269,"sku":"NP9780852382707","price":272.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780852382707.jpg?v=1761783290","url":"https:\/\/k12savings.com\/es\/products\/food-safety-in-shrimp-processing-isbn-9780852382707","provider":"K12savings","version":"1.0","type":"link"}