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Assessment and Management of Seafood Safety and Quality

Year of publication 2003

Place of publication Rome, Italy ;

Pages 239

Author Huss, H.H.; Ababouch, L.; Gram, L.

Product type Book (series)

ISBN 9251049548

Series title FAO Fisheries Technical Paper

Series number 0429-9345 - T444

Edition 1

Synopsis (short abstract) This paper compiles the state of knowledge on fish safety and quality with the view to providing a succinct yet comprehensive resource book for risk and fish quality managers. After an introduction to world fish production and consumption and the developments in safety and quality systems, it provides a detailed review of the hazards that cause public health concerns in fish and fish products. Several chapters are devoted to risk mitigation and management tools, with a detailed descrip tion of the requirements for the implementation of the Good Hygienic and Manufacturing Practices (GHP/GMP) of the Hazard Analysis Critical Control Point (HACCP) system and of the monitoring programmes to control biotoxins, pathogenic bacteria and viruses, and chemical pollutants. Chapters on the use of microbiological criteria, the use of the HACCP approach to target quality aspects other than safety matters, predictive microbiology, traceability and examples of food safety objectives complete the document.

Cite this content as:

Huss, H.H; Ababouch, L; Gram, L. Assessment and management of seafood safety and quality FAO Fisheries Technical Paper. No. 444. Rome, FAO. 2003. 230p.

Language English

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