SANIFICATION AND GOOD HYGIENE PRACTICE IN THE FROZEN FISH INDUSTRY

Abstract

A Manual of Sanification and Good Hygienic Conditions of Frozen Fish Industry with the goal to orient the handlers and all staff involved into the fish processing was elaborated. In this manual the principal critical points were established, conducing to the best conditions of sanitation and hygienic in a frozen fish processing plant. This manual helps significantly the fish processing plant offering simple and effective practices for an efficient microbial safety control for fishery products.