Fish Canning Handbook; Contents; List of contributors; Preface: review of the market for, and sources of, canned fish; 1 Legal requirements for producers selling canned fish into Europe; 2 Legal requirements for producers selling canned fish into North America; 3 HACCP systems for ensuring the food safety of canned fish products; 4 National and international food safety certification schemes; 5 Fish quality; 6 Design and operation of frozen cold stores; 7 Packaging formats for heat-sterilised canned fish products; 8 Retorting machinery for the manufacture of heat-sterilised fish products

9 Management of thermal process10 Principal causes of spoilage in canned fish products; 11 Commercial sterility and the validation of thermal processes; 12 The quality department in a fish cannery; 13 The laboratory in a fish canning factory; 14 Cleaning and disinfection in the fish canning industry; 15 The canning factory; Index