Every segment of today’s seafood industry is touched by the increased awareness of seafood quality and the need to have a clean and sanitary processing environment. Controlling the environment to assure sanitary conditions is not new, but it is important that processors direct attention toward cleaning and sanitation problems. Sanitation is the responsibility of all people in the plant, not just the sanitation crew; the production crew, management, and staff must also be involved. Cleaning and sanitation are separate processes and are discussed in different sections of this chapter.
KeywordsShelf Life Hard Water Active Chlorine Sodium Metasilicate Seafood Product
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