| dc.creator | Tzouros, N. E. | en |
| dc.creator | Arvanitoyannis, I. S. | en |
| dc.date.accessioned | 2015-11-23T10:52:55Z | |
| dc.date.available | 2015-11-23T10:52:55Z | |
| dc.date.issued | 2000 | |
| dc.identifier | 10.1081/fri-100100290 | |
| dc.identifier.issn | 8755-9129 | |
| dc.identifier.uri | http://hdl.handle.net/11615/34173 | |
| dc.description.abstract | Today's fish industry is facing new challenges, with more complex products and processes that require intensive controls during their processing, storage and distribution. The HACCP concept can guarantee the safety of fish products, enhancing consumer confidence in the fish industry, while at the same time can motivate exporting developing countries to build a solid food-safety control system. This review intends to provide an update of HACCP implementation in various fields of the international fish industry and apply the basic principles of HACCP in flow diagrams of fish/seafood products in an effort to improve and assure their food safety. | en |
| dc.source | Food Reviews International | en |
| dc.source.uri | <Go to ISI>://WOS:000088473900002 | |
| dc.subject | HACCP | en |
| dc.subject | fish | en |
| dc.subject | molluscs | en |
| dc.subject | crustacean | en |
| dc.subject | critical control points | en |
| dc.subject | industry | en |
| dc.subject | TIME-TEMPERATURE INDICATORS | en |
| dc.subject | COLD-SMOKED SALMON | en |
| dc.subject | FOOD SAFETY | en |
| dc.subject | LISTERIA-MONOCYTOGENES | en |
| dc.subject | FISH QUALITY | en |
| dc.subject | MICROBIOLOGICAL QUALITY | en |
| dc.subject | SHELF-LIFE | en |
| dc.subject | FRESH FISH | en |
| dc.subject | PRODUCTS | en |
| dc.subject | MEAT | en |
| dc.subject | Food Science & Technology | en |
| dc.subject | Nutrition & Dietetics | en |
| dc.title | Implementation of hazard analysis critical control point (HACCP) system to the fish/seafood industry: A review | en |
| dc.type | journalArticle | en |
