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GAqPS Course Agenda Section I: Good Aquacultural Practices Manual Section II: Aquaculture Product Safety and Consumer Health Section III: Trade and Aquaculture Products Section IV: HACCP Applications in Shrimp Hatchery Operations Section V: HACCP Shrimp Hatchery Operations Section VI: Growout Pond and Water Quality Management & Water Quality Section VII: Traceability From Farm to Table Section VIII: Prerequisite Programs for Good Manufacturing Practices (GMPs) Section IX: Effective Cleaning and Sanitizing Procedures Section X: Food Laws and Regulations Section XI: Antibiotics Use of Chemotherapeutics Section XII: Exercise Handwashing Section XIII: Field Trip Exercise Section XIV: Standard Operating Procedures Section XV: Use of HACCP Principles to Control Antibiotic Residues in Aquacultured Products Section XVI: HACCP or Other Things Farmers Should Know Section XVII: Cross contamination Instructions Dirty to Clean Surfaces Section XVIII: Effective Training Appendix
GAqPS Course Agenda
Section I: Good Aquacultural Practices Manual
Section II: Aquaculture Product Safety and Consumer Health
Section III: Trade and Aquaculture Products
Section IV: HACCP Applications in Shrimp Hatchery Operations
Section V: HACCP Shrimp Hatchery Operations
Section VI: Growout Pond and Water Quality Management & Water Quality
Section VII: Traceability From Farm to Table
Section VIII: Prerequisite Programs for Good Manufacturing Practices (GMPs)
Section IX: Effective Cleaning and Sanitizing Procedures
Section X: Food Laws and Regulations
Section XI: Antibiotics Use of Chemotherapeutics
Section XII: Exercise Handwashing
Section XIII: Field Trip Exercise
Section XIV: Standard Operating Procedures
Section XV: Use of HACCP Principles to Control Antibiotic Residues in Aquacultured Products
Section XVI: HACCP or Other Things Farmers Should Know
Section XVII: Cross contamination Instructions Dirty to Clean Surfaces
Section XVIII: Effective Training
Appendix