000			01357nam a2200205Ia 4500
003			MX-MdCICY
005			20250625153946.0
040			_cCICY
090			_aB-14710
245	1	0	_aMandatory aspects of the seafood HACCP system for the USA, Mexico and Europe
490	0		_vFood Control, 11, p.225-229, 2000
520	3		_aThe seafood HACCP system is integrated into the o_cial regulations of di.erent countries. These regulations are based on the seven principles of HACCP, but they present important di.erences in scope and format of the prerequisite programs, technical recommendations and content of the HACCP plan. This paper analyses the o_cial HACCP regulations that a.ect the seafood industry in Mexico, USA and the European Union and highlights such di.erences and their consequences on hazard analysis and HACCP implementation. The main di.erences found refer to the content and scope of the plan and the way, in which, prerequisite programs are to be implemented, documented and verified.
650	1	4	_aHACCP
650	1	4	_aLEGISLATION
700	1	2	_aHiguera-Ciapara, I.
700	1	2	_aNoriega-Orozco, L.O.
856	4	0	_uhttps://drive.google.com/file/d/12iRrZzMwDsso6xPW_fasMCmCXxWNqFa6/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
942			_2Loc _cREF1
008			250602s9999 xx |||||s2 |||| ||und|d
999			_c48895 _d48895