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Digital Libraries: HACCP

The following Sea Grant documents are arranged alphabetically by title. Click on the NSGL document number (following the title) to view the full-text digital version of the publication. The originating Sea Grant program can be identified by the institution code in the document number.

Please also visit our digital library on food-borne illnesses for additional information related to seafood safety.

Documents that are not digitally available may be ordered from the NSGL (loan copy only) or the issuing Sea Grant institution.

Contents

Application of HACCP system to catfish producers and processors. ("Proceedings of the Aquaculture products safety forum", pp. 125-134) MASGC-W-93-001 pp. 125-134

Application of hazard analysis critical control point (HACCP) principles as a risk management tool to control viral pathogens at shrimp aquaculture facilities. VSGCP-H-02-001

Automated sensory procedures for shrimp. FLSGP-R-96-018

Combined north central and ninth annual Minnesota aquaculture conference and trade show. MINNU-W-95-001

Common mistakes on HACCP: hot smoked salmon. AKU-G-05-005

Computers in seafood businesses: a primer on using computers in your business. VSGCP-H-95-002

Compendium of fish and fishery product processes, hazards, and controls. CUIMR-I-02-001

Developing and implementing a HACCP plan: record-keeping. FLSGP-R-98-020

Ensuring food safety...the HACCP way: an introduction to HACCP and a resource guide for retail deli managers. CUIMR-H-93-001

Ensuring food safety...the HACCP way: an introduction to HACCP and a resource guide for retail deli managers. (Spanish version) CUIMR-H-95-001

Ensuring seafood safety through HACCP. MICHU-G-07-003

Generic HACCP: flow diagram, hazard-analysis and HACCP plan workshop. CUIMR-I-02-010

Generic HACCP plan. CUIMR-I-97-001

HACCP: assuring seafood safety. VSGCP-G-02-001

HACCP program: penaeid shrimp: dockside operations. FLSGP-H-97-003

HACCP programs--implementation and operational criteria. FLSGP-R-98-019

HACCP: hazard analysis and critical control point training curriculum. NCU-E-98-001

Hazard analysis & critical control point applications to the seafood industry. ORESU-H-92-001

Hazard analysis and critical control point applications to the seafood industry (Oregon Sea Grant). AKU-W-81-002 pp. 57-79

Hazard analysis and critical control point: model safety plans for small seafood dealers, packers and processors. NCU-G-99-001

Lobster processing temperature recordings needed for HACCP plans. MEU-G-96-003

Mandatory HACCP inspection for seafood and aquaculture importers. FLSGP-G-96-002

Mandatory HACCP inspection for seafood and aquacultured products. FLSGP-G-96-001

Model HACCP program for fresh and frozen soft shell blue crabs. VSGCP-G-98-006

Model HACCP program for soft shell blue crab. FLSGP-H-97-002

National Seafood HACCP Alliance for training and education. CUIMR-I-98-001

Processing mussels: the HACCP way. CUIMR-H-96-001

Quality assurance and operating policy manual for the blue crab industry. VSGCP-H-94-001

Quality control & quality assurance for seafood. ORESU-W-93-001

Seafood HACCP Alliance course: sanitation control procedures for processing fish and fishery products. FLSGP-E-00-001

Seafood HACCP Allicance Internet Training Course. FLSGP-I-01-001

Seafood Network Information Center (SeafoodNIC). CUIMR-I-98-001

Seafood...safefood: handy seafood safety tips. NJMSC-G-95-005

Seafood safety: economics of hazard analysis and critical control point (HACCP) programmes. FLSGP-H-98-002

Seafood safety savvy: a HACCP update (issues May 1999 - Present). Seafood Savvy Newsletter (scroll down)

Seafood safety: what consumers need to know. DELU-G-99-001

Total quality assurance (TQA) and hazard analysis critical control point. (HACCP): manual for clam production FLSGP-H-95-002

Total quality assurance (TQA) and hazard analysis critical control point. (HACCP): manual for oyster production FLSGP-H-95-001

Total quality assurance and hazard analysis critical control point manual for catfish processing industry. VSGCP-H-95-001

Training resources: food safety, HACCP and sanitation. CUIMR-I-99-003

Tropical and subtropical fisheries technological conference of the Americas. FLSGP-W-93-002

Tropical and subtropical seafood science and technology society of the Americas: papers & abstracts. FLSGP-W-95-001

Tuna salad sandwich HACCP plan. ORESU-I-00-001