Sanitation Guidelines 



for the 



Breaded-Shrimp Industry 



By 



JOE P. CLEM, Regional Supervisory Inspector 



and 



E SPENCER GARRETT, Research Microbiologist 



Bureau of Commercial Fisheries Technological Laboratory 



P.O. Drawer 1207 



Pascagoula, Miss. 39567 



ABSTRACT 



Physical plant requirements, cleaning procedures, op- 

 erating procedures, and need for personal hygiene are dis- 

 cussed. 



INTRODUCTION 



The ever-increasing application of technology by the food- 

 processing industry makes the sanitation measures used some 

 years ago inadequate. As processing becomes more complex and 

 sophisticated, so do the sanitation problems. Large numbers of 

 workers standing along the processing lines handle the product. If 

 any one of them is guilty of the slightest hygienic malpractice, 

 he may contaminate the product and thereby affect the health of 

 hundreds of consumers. 



The solution lies in rigid control of plant sanitation. Sanitation- 

 control measures are not merely cleaning procedures — they involve 

 all the procedures that ensure that a finished product reach the 

 consumer in the best possible condition. The guidelines presented 

 here were prepared to help the breaded-shrimp industry achieve 

 this goal. 



