Seafood Safety Regulations: Do They Make Our Food Safer?

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dc.contributor.authorAlberini, Anna
dc.contributor.authorLichtenberg, Erik
dc.date.accessioned2014-04-14T18:30:24Z
dc.date.available2014-04-14T18:30:24Z
dc.date.issued2012-01-06
dc.description.abstractHow do new federal guidelines for food safety affect the behavior of seafood processors? How well are they working? Could they be improved? Dr. Anna Alberini and Dr. Erik Lichtenberg at the University of Maryland take a closer look.en_US
dc.identifier.citationVolume 1, Issue 3en_US
dc.identifier.urihttp://hdl.handle.net/1903/15031
dc.language.isoen_USen_US
dc.publisherCANRPen_US
dc.relation.isAvailableAtCollege of Agriculture & Natural Resources
dc.relation.isAvailableAtDepartment of Agricultural & Resource Economics
dc.relation.isAvailableAtDigital Repository at the University of Maryland
dc.relation.isAvailableAtUniversity of Maryland (College Park, Md)
dc.subjectseafooden_US
dc.subjectfood safetyen_US
dc.subjectUS Food and Drug Administrationen_US
dc.subjectregulationsen_US
dc.subjectHazard Analysis and Critical Pointsen_US
dc.titleSeafood Safety Regulations: Do They Make Our Food Safer?en_US
dc.typeTechnical Reporten_US
dc.typeWorking Paperen_US
dc.typeOtheren_US

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