HACCP Verification Procedures - Validation of Blue Crab Retort Processes
Lane, Robert M.
Jahncke, Michael L., 1951-
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Processors in the state of Virginia that cook whole crabs and pick the meat for sale must be certified by Virginia Department of Health/Division of Shellfish Sanitation (DSS). They also are required to develop and implement a Hazard Analysis Critical Control Point (HACCP) plan as part of the seafood HACCP regulation. This guide explains the procedure.
- Publications (VCE)