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Seafood Related Sites & Information


GENERAL FOOD PROCESESSING

Guidelines for Food Processing Safety
40-7-1 General Food Rules
The Georgia Food Act
Basic Food Licensing Regulations
Georgia New Business Start Up Check List

SEAFOOD

Allowable Seafood
26-2-310 Wholesale Seafood Law
Hazard Analysis & Critical Control Point (HACCP) Regulation

SMOKED SEAFOOD

AFDO Guidance for Processing Smoked Seafood in Retail Operations
Smoking Guidelines: Michigan Regulations
Smoking Guidelines: Alaska Regulations

Oregon Sea Grant Seafood Publications

Oregon Sea Grant Online Seafood Publication
Home Canning Smoked Fish
Smoking Fish at Home - Safely
Fish Smoking Procedures for Forced Convection Smokehouses
Quick Determination of Water Phase Salt Content of Smoked Fish
Quick Determination of Water Phase Salt Content of Smoked Fish
Preparation of Salt Brines for the Fishing Industry
Preparation of Salt Brines for the Fishing Industry
Hot Smoked Fish Company HACCP Plan
Sanitation Standard Operating Procedures



MOBILE VEHICLES

40-7-5 Additional Regulations Applicable to Retail Sale of Fresh and Frozen Seafood, Meat, Poultry and Other Foods from Mobile Vehicles

CRAB PROCESSING

40-7-4 Additional Regulations Applicable to Crab Meat Plants

ALLIGATOR PROCESSING

Guidelines for Alligator Processing

SHELLFISH PROCESSING

Guidelines for Shellfish Certification
40-7-12 The Handling, Storage, Shucking, Packing, Shipping and/or Sale of Shellfish
Do Your Own Shellfish Inspection - FDA

National Shellfish Sanitation Plan Model Ordinances




 

Marine Advisory Services
715 Bay Street
Brunswick, GA 31520-7910
Contact The Web Master
Phone: 912.264.7268 | Fax: 912.264.7312
email us

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This page was last updated on Tuesday, January 27, 2009 02:25 PM EST