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Digital Libraries: HACCPThe 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). Connecticut Sea Grant 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
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