Oregon State University
This publication has been prepared in response to many questions from seafood retailers about parasites in marine fish products. Customers who find parasites in fish they purchase need to have good answers for some obvious questions.
Brochure contains flow diagram, list of potential hazards, HACCP worksheet, etc.
Brochure contains the following three charts: tuna sandwich process flow diagram, tuna salad hazard analysis, and tuna salad sandwich HACCP plan.
Oregon Sea GrantOregon State University1600 SW Western BlvdSuite 350 Corvallis OR 97333 Phone: 541-737-2714 FAX: 541-737-7958E-mail