| dc.contributor.author | Chew, Su-Pei | |
| dc.contributor.author | Chiew, King-Tiong | |
| dc.contributor.editor | Yeap, Soon Eong | |
| dc.contributor.editor | Kok, Tiong Ngei | |
| dc.date.accessioned | 2019-02-21T09:40:42Z | |
| dc.date.available | 2019-02-21T09:40:42Z | |
| dc.date.issued | 2001 | |
| dc.identifier.citation | Chew, S.-P., & Chiew, K.-T. (2001). Overview of HACCP implementation in Singapore s fish processing industry. In S. E. Yeap & T. N. Kok (Eds.), Proceedings of the 1st Regional Workshop on the Application of HACCP in the Fish Processing Industry in Southeast Asia, 28 August-1 September 2000, Singapore (pp. 81-86). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center. | en |
| dc.identifier.isbn | 9810435975 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.12066/4489 | |
| dc.description.abstract | The Hazard Analysis Critical Control Point concept (HACCP) is gaining increasing attention internationally as the system of choice for ensuring food safety and is also becoming an important component for international trade and market access. In Singapore, the Veterinary Public Health and Food Supply (VPHFS) Division of the Agri-food and Veterinary Authority (AVA) has recently mandated HACCP requirements for meat, poultry and fish processing. This paper reviews the current status of the fish processing industry in Singapore and their progress in the application of HACCP. | en |
| dc.language.iso | en | en |
| dc.publisher | Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | en |
| dc.subject | Singapore | en |
| dc.title | Overview of HACCP implementation in Singapore's fish processing industry | en |
| dc.type | Conference paper | en |
| dc.citation.spage | 81 | |
| dc.citation.epage | 86 | |
| dc.citation.conferenceTitle | Proceedings of the 1st Regional Workshop on the Application of HACCP in the Fish Processing Industry in Southeast Asia, 28 August-1 September 2000, Singapore | en |
