Lupin, Hector (2006) Traceability. Food and Agricultural Organisation.
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Abstract
Fresh fish is a highly perishable product and the traceability concept has been included for food safety purposes in several fish and fish product regulations for many years, particularly since the introduction of the HACCP regulations. External traceability refers to systems aimed to allow the traceability of a product from boat/fish farm to table. internal traceability refers to traceability of raw materials, intermediate and final products, within a productive or commercial unit.
| Item Type: | Documents |
|---|---|
| Class Number: | 400.TRA030 |
| Keywords: | Food Safety, Fishing Industry, HACCP, Regulations, Trade, Standards, Consumers, Fish Quality, Hygiene, Codex Alimentarius, Fish Products, EU, USA |
| Subjects: | Fisheries Trade |
| Depositing User: | Chitti Babu ICSF |
| Date Deposited: | 21 Feb 2022 04:36 |
| Last Modified: | 21 Feb 2022 04:36 |
| URI: | http://icsfarchives.net/id/eprint/9638 |
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