This guidance will assist processors of fish and fishery products in the development of their Hazard Analysis Critical Control Point (HACCP) plans. Processors o

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. T

Food quality and safety issues continue to dominate the press, with most food companies spending large amounts of money to ensure that the food quality and asse