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Title:HACCP Verification Procedures - Validation of Blue Crab Retort Processes
Producer:Virginia Cooperative Extension
Description:Answers questions about the retort cool process validation as a part of the Hazard Analysis Critical Control Point (HACCP) plan or seafood HACCP regulation.
Standards and Guidelines
Audience:Food Processors
Format/Pub. Year:Brochure (2009)
Contact Information:
 Virginia Cooperative Extension
101 Hutcheson Hall (0402)
Blacksburg, VA 24061
Telephone:(540) 231-5299
Avail. Online:

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Information for the database was collected by surveying academia, government agencies, industry, and trade and professional organizations for available food safety educational materials resources. Listings in this database are provided for information sharing purposes only. No endorsement is intended. Listings in the database are self reported and have not been evaluated. We recommend that you ask for a list of previous users so that you can assess whether the listing will meet your needs. Call the contacts listed for more information.

Last Modified: Sep 07, 2010