Andrew M. Welt

Seafood Regulations Compliance Manual

• Gebundenes Buch

Produktbeschreibung

A first of its kind, the Seafood Regulatory Compliance Manual is a comprehensive work that comprises the myriad of governmental requirements and guidelines applicable to all aspects of seafood from harvest to the marketplace. The intent of the authors was to develop for users a manual that is easy to use, with a structured format to ensure compliance with governmental requirements. They have been highly successful in achieving this objective and presenting a user friendly tool. The manual represents a major advancement by providing a single source reference to all requirements, except for some specific end product and labeling requirements, for a highly complex global industry. In addition, it is an outstanding contribution to the seafood industry in addressing a long-standing need for systems changes in the form of a single source manual, in contrast to the obsolete approach of having to access a library of multiple regulations and the affiliated agencies' bureaucracies to determine how and/or whether compliance with a particular regulation has been achieved. For those engaged in international commerce in seafood, the manual should be especially useful. Well integrated throughout the manual are the applicable provisions of the recommended international Codex standards for fish and shellfish products and the codes of hygienic and technological practice for handling and processing these products. These standards and codes were developed through an international harmonization process, and are familiar to seafood-producing countries worldwide.

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Produktdetails

• Verlag: Springer / Springer US / Springer, Berlin
• Artikelnr. des Verlages: 978-0-412-98751-9
• 1995.
• Seitenzahl: 836
• Erscheinungstermin: 31. Dezember 1995
• Englisch
• Abmessung: 285mm x 215mm x 49mm
• Gewicht: 1900g
• ISBN-13: 9780412987519
• ISBN-10: 0412987511
• Artikelnr.: 22299648

Inhaltsangabe

1: Introduction to Seafood Regulatory Compliance.- 2: Personnel.- 3: Facility and Premises.- 4: Harvest/Raw Materials.- 5: Process Controls.- 6: Equipment.- 7: Sanitary Operations.- 8: Sanitary Facilities and Control.- 9: Food Storage and Distribution.- 10: Packaging and Identification.- 11: Quality Control and Quality Assurance.- 12: Recordkeeping.- 13: U.S. Standards and International Guidelines for Specific Seafood Commodities.- 14: Methods of Analysis and Sampling.- Appendix 1: Glossary.- Appendix 2: Contacts.- A2.1 State Shellfish Compliance Agencies.- A2.2 OSHA On-Site Consultation Project Directory.- A2.3 EPA Federal and State Agencies.- A2.4 OSHA Approved Nationally Recognized Testing Laboratories.- A2.5 Federal and State FDA Offices.- A2.6 Federal USDA Offices.- A2.7 Relevant Foreign Government Authorities.- A2.8 Miscellaneous Agencies.- Appendix 3: Recommended Defect Tables.- A3.1 Canned Mackerel and Jack Mackerel (Fillets, Bits, and Flakes in Various Packing Media).- A3.2 Canned Mackerel and Jack Mackerel (Dressed Fish and Cutlets in Various Packing Media).- A3.3 Canned Pacific Salmon.- A3.4 Canned Sardines and Sardine-Type Products.- A3.5 Dried Salted Fish.- A3.6 Quick Frozen Blocks of Fish Fillets and Mixtures of Fillets and Minced Fish Flesh.- A3.7 Quick Frozen Blocks of Minced Fish Flesh.- A3.8 Quick Frozen Fish Sticks (Fish Fingers) and Fish Portions in Breaded or in Batter.- A3.9 Quick Frozen Lobsters.- A3.9.A Whole, Split, Tail Shell on Destructive Analysis.- A3.9.B Tail Meat and Meat Destructive Analysis.- A3.9.C Split, Tail-Shell On, Non-Destructive Analysis.- A3.10 Quick Frozen Shrimps and Prawns.- A3.11 Quick Frozen Fillets of Cod/Haddock, Ocean Perch, Flat Fish, and Hake.- Appendix 4: EPA Effluent Guidelines and Standards.- A4 Introduction - Effluent Guidelines and Standards.- A4.2.A Farm Raised Catfish.- A4.2.B Conventional Blue Crab.- A4.2.C Mechanized Blue Crab.- A4.2.D Non-Remote Alaskan Crab Meat.- A4.2.E Remote Alaskan Crab Meat.- A4.2.F Non-Remote Alaskan Whole Crab and Crab Section.- A4.2.G Remote Alaskan Whole Crab and Crab Section.- A4.2.H Dungeness and Tanner Crab Processing in the Contiguous States.- A4.2.I Non-Remote Alaskan Shrimp.- A4.2.J Remote Alaskan Shrimp.- A4.2.K Northern Shrimp Processing in the Contiguous States.- A4.2.L Southern Non-Breaded Shrimp Processing in the Contiguous States.- A4.2.M Breaded Shrimp Processing in the Contiguous States.- A4.2.N Tuna.- A4.2.O Fish Meal.- A4.2.P Alaskan Hand-Butchered Salmon.- A4.2.Q Alaskan Mechanized Salmon.- A4.2.R West Coast Hand-Butchered Salmon.- A4.2.S West Coast Mechanized Salmon.- A4.2.T Alaskan Bottom Fish.- A4.2.U Non-Alaskan Conventional Bottom Fish.- A4.2.V Non-Alaskan Mechanized Bottom Fish.- A4.2.W Hand-Shucked Clams.- A4.2.X Mechanized Clam.- A4.2.Y Pacific Coast Hand-Shucked Oysters.- A4.2.Z Atlantic and Gulf Coast Hand-Shucked Oyster.- A4.2.AA Steamed and Canned Oysters.- A4.2.AB Sardines.- A4.2.AC Alaskan Scallops.- A4.2.AD Non-Alaskan Scallops.- A4.2.AE Alaskan Herring Fillets.- A4.2.AF Non-Alaskan Herring Fillets.- A4.2.AG Abalone.- Appendix 5: FDA Tolerance and Limits of Substances in Seafoods/Aquaculture.- Appendix 6: HACCP and the Seafood Industry.- Appendix 7: Referenced Forms.- Appendix 8: References and Additional Readings.- Appendix 9: Index and Cross Reference.