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dc.contributor.authorChew, Su-Pei
dc.contributor.authorChiew, King-Tiong
dc.contributor.editorYeap, Soon Eong
dc.contributor.editorKok, Tiong Ngei
dc.date.accessioned2019-02-21T09:40:42Z
dc.date.available2019-02-21T09:40:42Z
dc.date.issued2001
dc.identifier.citationChew, 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.isbn9810435975
dc.identifier.urihttp://hdl.handle.net/20.500.12066/4489
dc.description.abstractThe 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.isoenen
dc.publisherMarine Fisheries Research Department, Southeast Asian Fisheries Development Centeren
dc.subjectSingaporeen
dc.titleOverview of HACCP implementation in Singapore's fish processing industryen
dc.typeConference paperen
dc.citation.spage81
dc.citation.epage86
dc.citation.conferenceTitleProceedings of the 1st Regional Workshop on the Application of HACCP in the Fish Processing Industry in Southeast Asia, 28 August-1 September 2000, Singaporeen


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