Sanitation Control Procedures for Processing Fish and Fishery Products**
(to be used with the SCP for Processing Fish and Fishery Products Manual*) |
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Introduction Broadband (22 minutes) - Lori Pivarnik, University of Rhode Island |
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Chapter 1: Safety of Water (16 minutes) - Doris Hicks, Delaware Sea Grant |
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Chapter 2: Condition and Cleanliness of Food Contact Surfaces (50 minutes) - Thomas Rippen, Maryland Sea Grant |
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Chapter 3: Prevention of Cross Contamination (51 minutes) - Ken Gall, NY Sea Grant |
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Chapter 4: Maintenance of Hand Washing, Hand Sanitizing, and Toilet Facilities (22 minutes) - Keith Gates, Georgia Sea Grant |
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Chapter 5 Protection of Food from Adulterants/Proper Labeling, Storage (14 minutes) - Lori Pivarnik, University of Rhode Island |
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Chapter 6: Use of Toxic Compounds (13 minutes) - Lori Pivarnik, University of Rhode Island |
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Chapter 7: Control of Employee Health Conditions (13 minutes) - Doris Hicks, Delaware Sea Grant |
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Chapter 8: Exclusion of Pests (29 minutes) - Ken Gall, NY Sea Grant |
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Example: SSOP Plan and Sanitation Control Records (14 minutes) - Thomas Rippen, Maryland Sea Grant |
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