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The Institute of Food Technologists (1FT) sponsors each year a two-day short course that covers a topic of major importance to the food industry. "Hazard Analysis and Critical Control Points" was the title for the short course which was held May 31-June 1, 1991, immediately prior to the 51st Annual 1FT Meeting. These short courses have been published as a proceedings in previous years; however, the current and future importance of the Hazard Analysis and Critical Control Point (HACCP) system prompted publication of the 1991 short course as a book. This book is designed to serve as a reference...

The abundant shellfish populations of the rich brackish waters of the coastal areas have been an important source of food from prehistoric times. Productive shellfish-harvesting waters have been decreasing at an alarming rate in recent times. Currently, of the fifteen million acres of national estuarine waters available for shellfish harvesting, only 64% are classified as approved and the amount of acreage available is decreasing annUally. The remaining areas are classified as prohibited, conditionally approved or restricted. Despite the growing problems, the shellfish industry is of vital...