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Get Download Assurance of Seafood Quality Online Book

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ByHans Henrik Huss,Food and Agriculture Organization of the United Nations

Assurance of Seafood Quality

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“You know you’ve read a good book when you turn the last page and feel a little as if you have lost a friend.” –Paul Sweeney

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The potential public-health and spoilage hazards of fish and fish products are discussed using the Hazard Analysis Critical Control Point (HACCP) system. This document reviews the limitations of traditional fish inspection and quality control methods based solely on the analysis of food samples.

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