Application of HACCP System in the Canned Tilapia Processing
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Abstract:
The possible hazards in the canned tilapia processing, caused by the raw materials, processing conditions, storage, transportation, circulation, etc., were analyzed and the critical control points in canned tilapia processing were pointed out. The hazardous factors of raw materials and processing procedure, sanitation operation procedure, monitoring and determination methods and the modification strategy were proposed in the application of HACCP system in tilapia canned production.
