- How much iodine sanitizer should be
incorporated in a hand dip for sea-
food plants?
- What is the maximum cleaning solu-
tion temperature for a seafood plant?
- What is the maximum rinse tempera-
ture for a seafood plant?
- What kind of paint should be applied
in seafood plants?
- What measure can conserve water in a
seafood plant?
- How can entrances into seafood plants
be designed to provide a more hygienic
operation?
- How can drainage lines from seafood
plants be designed to reduce contami-
nation?
REFERENCES
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buffered saline and in oysters to high-pressure processing.
J Food Prot66: 2276.
Dong, F.M., A.R. Cook, and R.P. Herwig. 2003. High hydro-
static pressure treatment of finfish to inactivate Anisakis
simplex.J Food Prot66: 1924.
Flick, G.J. 2003. High pressure processing-Improve safety and
extend freshness without sacrificing quality. Unpublished
data. Virginia Polytechnic Institute & State University.
Nardi, G.C. 1992. Seafood safety and consumer confidence.
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Stanfield, P. 2003. Seafood processing: Basic sanitation prac-
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Seafood Plant Sanitation 335
