2 replies to this topic

[chocky]

Hello group.

That is why
I would like to know if there is already an established generic HACCP plan for savory snack foods( in particular shrimp crackers or krupuk)
http://en.wikipedia.org/wiki/Krupuk

). The bottleneck is that the main rawmaterials is the fresh shrimp has no product specification and is procured locally and the quality may vary . Shrimp is highly perishable and can surely influence quality but the firm that I worked for has no quality standards on how to select nor reject this raw material.
Is there any body familiar with this product or related snack product made from seafoods and starch which results in
I look forward to some information in this area?

Roy

[SaRaRa]

Hello Roy,

I think you can find what you are looking for in this book:

Food Safety in Shrimp Processing (2002)





Some more info maybe you can find here:

Implementation of the HACCP program by the fresh and processed seafood industry

HACCP implementation in the Mexican Shrimp industry

The fisheries industry in Thailand

http://seafood.ucdav...haccp/plans.htm

HACCP in shrimp farming

Shrimp farm inspection protocol

HACCP application in shrimp hatchery operations

Microbiological quality of processed frozen black tiger shrimps in fish processing plant

Preparation of a HACCP-based Fish quality assurance programme



Good luck!
Filip

[Simon]

Did you manage to find what you were looking for Chocky?