Fish Canning Handbook edited by Les Bratt

Table of Contents
1. Legal requirements for producers selling canned fish into Europe
John Hammond
2. Legal requirements for producers selling canned fish into North America
Kenneth Lum
3. HACCP systems for ensuring the food safety of canned fish products
Alan Williams
4. National and international food safety certification schemes
Harriet Simmons
5. Fish quality
Tony Garthwaite
6. Design and operation of frozen cold stores
Stephen J. James and Christian James
7. Packaging formats for heat-sterilised canned fish products
Bev Page
8. Retorting machinery for the manufacture of heat-sterilised fish products
Claude Vincent
9. Management of thermal process
Nick May
10. Principal causes of spoilage in canned fish products
Joy Gaze
11. Commercial sterility and the validation of thermal processes
Geoff Shaw
12. The quality department in a fish cannery
Leila Radi
13. The laboratory in a fish canning factory
Linda Nicolaides and Les Bratt
14. Cleaning and disinfection in the fish canning industry
Peter Littleton
15. The canning factory
Les Bratt