Virginia Cooperative ExtensionVillalba, AbigailJahncke, Michael L., 1951-Monis, FarahGood, SarahMickiewicz, CourtneySchools, Danielle2017-03-082017-03-082016-01-26http://hdl.handle.net/10919/75357Provides 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.5 pagesapplication/pdfen-USVirginia 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.Health & NutritionFood safetyExtension publicationhttp://www.pubs.ext.vt.edu/AREC/AREC-163/AREC-163-PDF.pdfSeafoodsfood sanitationFood safety