HACCP for seafood: a test case for the entire food industry? (Food & Drug Administration's proposed Hazard Analysis and Critical Control Points program): An article from: Food Processing

This digital document is an article from Food Processing, published by Putman Media, Inc. on May 1, 1994. The length of the article is 979 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: The FDA's proposal to require seafood processors to write Hazard Analysis and Critical Control Points plans could set a precedent for federal monitoring of food adulteration. The Federal Food, Drug and Cosmetics Act provides a sweeping legal justification for such plans. Companies would be required to identify a critical control point in food processing beyond which adulteration becomes likely. Those that fail to submit a plan risk having their products declared adulterated.

Citation Details
Title: HACCP for seafood: a test case for the entire food industry? (Food & Drug Administration's proposed Hazard Analysis and Critical Control Points program)
Author: Gary Jay Kushner
Publication:Food Processing (Magazine/Journal)
Date: May 1, 1994
Publisher: Putman Media, Inc.
Volume: v55 Issue: n5 Page: p63(2)

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