Summary
A hygienically designed plant can improve the wholesomeness of seafood and the sanitation program. The location of the seafood plant can contribute to the sanitation of the facility. The design and construction materials used in the plant and equipment are also critical to an effective sanitation program.
Personnel allocation and an organized cleaning schedule with required cleaning steps are essential in maintaining a hygienic operation. This portion of the sanitation program should be matched with the most effective cleaning compounds, cleaning equipment, and sanitizers. The sanitation operation can be enhanced by the recovery of by-products, adoption of recommendations provided by regulatory agencies, and participation in voluntary inspection programs.
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© 2006 Springer Science+Business Media, Inc.
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(2006). Seafood Plant Sanitation. In: Principles of Food Sanitation. Food Science Texts Series. Springer, Boston, MA. https://doi.org/10.1007/0-387-25085-9_18
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DOI: https://doi.org/10.1007/0-387-25085-9_18
Publisher Name: Springer, Boston, MA
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