3.海产品加工厂内用于设备和器具的季铵消毒剂浓度为多少? 4.海产品加工厂内浸手消毒液中含碘消毒剂的浓度为多少? 5.海产品加工厂内清洗溶液的最高使用温度为多高? 6.海产品加工厂内最高冲洗温度为多高? 参考文献 1. Anon. 1988. HACCP models developed for seafood species under NMFS program. Food Chem News 2. Moore, R.E. 1988. Harvesting and pre-process handling of food-grade menhaden: An interim report In Fatty fish utilization: Upgrading from feed to food. Ed. N. David, 163. UNC Sea Grant College Publication no 88-04 3. Nardi, G.C. 1992. Seafood safety and consumer confidence, Food Protection Inside Report. 8: 2A 4. National Marine Fisheries Service(NMFS). 1989. Plan operations-model seafood surveillance project Washington, DC: National Marine Service, Office of Trade and Industry Services 5. Weagant, S, et al. 1988. The incidence of Listeria species in frozen seafood products. J Seafood Prot 51:655 推荐阅读文献: 1. Jowitt, R. 1980. Hygienic design and operation of food plant. Westport, CT: AVI Publishing 2. Marriott, N.G. 1980. Meat sanitation guide Il. American Association of Meat Processors and Virginia Polytechnic Institute and State University, Blacksburg 5454 3 海产品加工厂内用于设备和器具的季铵消毒剂浓度为多少 4 海产品加工厂内浸手消毒液中含碘消毒剂的浓度为多少 5 海产品加工厂内清洗溶液的最高使用温度为多高 6 海产品加工厂内最高冲洗温度为多高 参考文献 1. Anon. 1988. HACCP models developed for seafood species under NMFS program. Food Chem News 30, no. 13:21. 2. Moore, R.E. 1988. Harvesting and pre-process handling of food-grade menhaden: An interim report. In Fatty fish utilization: Upgrading from feed to food. Ed. N. David, 163. UNC Sea Grant College. Publication no. 88-04. 3. Nardi, G.C. 1992. Seafood safety and consumer confidence. Food Protection Inside Report. 8:2A. 4. National Marine Fisheries Service (NMFS). 1989. Plan operations-model seafood surveillance project. Washington, DC: National Marine Service, Office of Trade and Industry Services. 5. Weagant, S., et al. 1988. The incidence of Listeria species in frozen seafood products. J Seafood Prot 51:655. 推荐阅读文献 1. Jowitt, R. 1980. Hygienic design and operation of food plant. Westport, CT: AVI Publishing. 2. Marriott, N.G. 1980. Meat sanitation guide II. American Association of Meat Processors and Virginia Polytechnic Institute and State University, Blacksburg