Sanitation Monitoring for Seafood Processors

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dc.contributorVirginia Cooperative Extensionen
dc.contributor.authorVillalba, Abigailen
dc.contributor.authorJahncke, Michael L., 1951-en
dc.contributor.authorMonis, Farahen
dc.contributor.authorGood, Sarahen
dc.contributor.authorMickiewicz, Courtneyen
dc.contributor.authorSchools, Danielleen
dc.date.accessed2016-03-17en
dc.date.accessioned2017-03-08T18:02:11Zen
dc.date.available2017-03-08T18:02:11Zen
dc.date.issued2016-01-26en
dc.description.abstractProvides answers to frequently asked questions related to the monitoring of the 8 key sanitation areas required for the sale of seafood products under the Seafood HACCP program.en
dc.format.extent5 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/75357en
dc.identifier.urlhttp://www.pubs.ext.vt.edu/AREC/AREC-163/AREC-163-PDF.pdfen
dc.language.isoen_USen
dc.publisherVirginia Cooperative Extensionen
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension) ; AREC-163NPen
dc.rightsVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.en
dc.subjectHealth & Nutritionen
dc.subjectFood safetyen
dc.subject.cabtSeafoodsen
dc.subject.cabtfood sanitationen
dc.subject.cabtFood safetyen
dc.titleSanitation Monitoring for Seafood Processorsen
dc.typeExtension publicationen
dc.type.dcmitypeTexten

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