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Executive rules of shrimp products HACCP system in Iran
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Ali Taheri *   , Parvin Rostami , Zeinab Kord |
| Fish Processing Technology, Fisheries Department, Faculty of Marine Sciences, Chabahar Maritime University |
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Abstract: (3320 Views) |
| Nowadays, the seafood industry encounter new challenges in which products are more complex and processes requires strict control during processing, storage and distribution. Concept HACCP can increase confidence of safety product of shrimp and confidence in shrimp industry. In addition, it can produce motivation to develop country’s exports and food safety control system. This investigation is going to indicate HACCP operation in different field of shrimp processing and functions of main principles of HACCP in Iran. Furthermore, this work will study confidence of safety seafood in an operating framework of HACCP system. |
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| Keywords: HACCP, shrimp, critical control points, industry, safety |
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Full-Text [PDF 865 kb]
(5538 Downloads)
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Type of Study: Research |
Subject:
Special
Received: 2016/02/6 | Accepted: 2019/02/10 | Published: 2019/02/10
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