SANIFICATION AND GOOD HYGIENE PRACTICE IN THE FROZEN FISH INDUSTRY

Authors

  • ROSEMERI INÊS DAMS Universidade Federal de Santa Catarina
  • EVANILDA TEIXEIRA Universidade Federal de Santa Catarina
  • LUIZ HENRIQUE BEIRÃO Universidade Federal de Santa Catarina

DOI:

https://doi.org/10.5380/cep.v15i2.14049

Keywords:

PESCADO CONGELADO-SANIFICAÇÃO, BOAS PRÁTICAS DE HIGIENE E SANIFICAÇÃO. FRONZEN FISH-SANIFICATION, GOOD HIGIENE PRACTICE.

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.

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How to Cite

DAMS, R. I., TEIXEIRA, E., & BEIRÃO, L. H. (1997). SANIFICATION AND GOOD HYGIENE PRACTICE IN THE FROZEN FISH INDUSTRY. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 15(2). https://doi.org/10.5380/cep.v15i2.14049

Issue

Vol. 15 No. 2 (1997)

Section

Artigos

License

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.