Adan, Riy (2000) Food safety through HACCP. SEAFDEC Asian Aquaculture, Vol.22 (5). p. 23. ISSN 0115-4974
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Abstract
Hazards and risks that may adversely affect the health of people are inherent in all human activities. Aquaculture is no exception to this general rule. As aquaculture assumes an expanding role in meeting consumer demand for fishery products, it is only natural that the quality and safety of its products come under the scrutiny of national and international organizations responsible for food safety. These products can be exposed to a range of hazards from the water to the table. Some of these hazards are natural to aquaculture’s environment; others are introduced by humans.
| Item Type: | Articles |
|---|---|
| Keywords: | Aquaculture, Consumers, Food Safety, Environment, Industries, HACCP, USA, Toxins, Seafood, Molluscs, Crustaceans, Mammals |
| Subjects: | Right to Resources |
| Depositing User: | Users 4 not found. |
| Date Deposited: | 03 Jun 2022 05:32 |
| Last Modified: | 03 Jun 2022 05:32 |
| URI: | http://icsfarchives.net/id/eprint/12502 |
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