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Cleaning and Sanitation

  • Cameron R. Hackney
  • Jon Porter

Abstract

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.

Keywords

Shelf Life Hard Water Active Chlorine Sodium Metasilicate Seafood Product 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1990

Authors and Affiliations

  • Cameron R. Hackney
  • Jon Porter

There are no affiliations available

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