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This publication provides additional guidance and assistance to seafood processors in systematically designing and conducting a "scientific study" to establish and/or verify the adequacy of a heat process used for producing a ready-to-eat, perishable seafood product. It also provides guidance for setting appropriate HACCP critical limits based on the study results, and for implementing adequate monitoring procedures for the heat process and other critical factors of the process, consistent with both FDA guidance and recognized scientific principles and practices of thermal processing.
|Page length:||20 pages|