Fish Canning Handbook (No front cover)
Les BrattThis book provides a source of up to date and detailed technical information for all those involved in the production of canned fish, from students thinking of entering the industry, to regulatory authorities with responsibility for official inspection, trading companies and retail organisations who purchase canned fish, as well as the manufacturers themselves. An exhaustive range of topics are covered in 15 chapters, including: the current global market; processing, packaging and storage operations; food safety and quality assurance; international legal requirements and laboratory analysis.Content:
Chapter 1 Legal Requirements for Producers Selling Canned Fish into Europe (pages 1–31): John Hammond
Chapter 2 Legal Requirements for Producers Selling Canned Fish into North America (pages 32–50): Kenneth Lum
Chapter 3 HACCP Systems for Ensuring the Food Safety of Canned Fish Products (pages 51–84): Alan Williams
Chapter 4 National and International Food Safety Certification Schemes (pages 85–101): Harriet Simmons
Chapter 5 Fish Quality (pages 102–131): Tony Garthwaite
Chapter 6 Design and Operation of Frozen Cold Stores (pages 132–150): Stephen J. James and Christian James
Chapter 7 Packaging Formats for Heat?Sterilised Canned Fish Products (pa