| Description |
1 online resource (xiv, 304 pages) |
| Contents |
Fish Canning Handbook; Contents; List of contributors; Preface: review of the market for, and sources of, canned fish; 1 Legal requirements for producers selling canned fish into Europe; 2 Legal requirements for producers selling canned fish into North America; 3 HACCP systems for ensuring the food safety of canned fish products; 4 National and international food safety certification schemes; 5 Fish quality; 6 Design and operation of frozen cold stores; 7 Packaging formats for heat-sterilised canned fish products; 8 Retorting machinery for the manufacture of heat-sterilised fish products |
| Summary |
Canning continues to be an extremely important form of food preservation commercially, and canned fish represents a source of relatively inexpensive, nutritious and healthy food which is stable at ambient temperatures, has long shelf life and in consequence is eminently suitable for worldwide distribution. It is vitally important that all canning operations are undertaken in keeping with the rigorous application of good manufacturing practices if the food is to be safe at the point of consumption. This demands that all personnel involved in the management and operation of cannery operations ha |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Canned fish products -- Safety regulations -- Europe
|
|
Canned fish products -- Safety regulations -- North America
|
|
Canned foods -- Sterilization.
|
|
Canning and preserving.
|
|
Fishery products -- Microbiology.
|
|
Fishes -- Preservation.
|
| Form |
Electronic book
|
| Author |
Bratt, L. (Les)
|
| ISBN |
1405180994 |
|
1444323415 (electronic bk.) |
|
9781405180993 |
|
9781444323412 (electronic bk.) |
|
