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VOL. 10, ISSUE 4 (2025)
Study on shrimp processing plant in reference to food safety and management practices, located at Orma village, Olpad, Surat, Gujarat
Authors
Jenish Mistry, Kapila Manoj
Abstract
Food safety management in shrimp processing plants is essential to
ensure the production of safe, high-quality products that meet national and
international standards. This involves implementing systematic approaches such
as hazard analysis and critical control points (HACCP), good manufacturing
practices (GMP) and sanitation standard operating procedures (SSOP). The key
measures include stringent raw material inspection, microbial & chemical
hazard control and strict temperature management, prevention of cross-contamination,
employee hygiene training and comprehensive documentation for traceability. The
compliance with regulatory requirements and standard of export market in
safeguards consumer health supports for market access and strengthens industry
reputation. An effective food safety management system not only minimizes risks
but also ensures sustainable operations in the global shrimp supply chain.
Pages:6-9
How to cite this article:
Jenish Mistry, Kapila Manoj "Study on shrimp processing plant in reference to food safety and management practices, located at Orma village, Olpad, Surat, Gujarat". International Journal of Biology Research, Vol 10, Issue 4, 2025, Pages 6-9
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