Model HACCP Program for Fresh and Frozen Soft Shell Blue Crabs Process Flow Chart/Hazard Analysis and Sanitation Standard Operating Procedures (SSOP)

Authors

Robert A. Fisher, Virginia Institute of Marine ScienceFollow
Mike Oesterling, Virginia Institute of Marine Science
Tom Rippen, University of Maryland

Document Type

Report

Department/Program

Virginia Institute of Marine Science

Publication Date

1-1-1998

Series

Marine Resource Advisory No. 68

DOI

http://dx.doi.org/doi:10.21220/m2-nqzs-m461

Keywords

Blue Crabs, Processing, Fisheries

Recommended Citation

Fisher, R. A., Oesterling, M., & Rippen, T. (1998) Model HACCP Program for Fresh and Frozen Soft Shell Blue Crabs Process Flow Chart/Hazard Analysis and Sanitation Standard Operating Procedures (SSOP). Marine Resource Advisory No. 68. Virginia Institute of Marine Science, William & Mary. http://dx.doi.org/doi:10.21220/m2-nqzs-m461