Center for Food Safety & Applied Nutrition FISH AND FISHERIES PRODUCTS HAZARDS AND CONTROLS GUIDANCE: Third Edition June 2001 |
This chapter contains three tables, which provide the following information:
It is important to note that the tables provide listings of potential hazards. You should use the tables together with the information provided in chapters 4 through 21 in order to determine whether the hazard is significant for your particular product, and, if so, how it should be controlled.
See also:
Foodborne Pathogenic Microorganisms and Natural Toxins Handbook (Bad Bug Book)
Seafood Information and Resources
Hypertext updated by kwg/dms 2002-JUN-14