Codes of Fair Competition PDF Download

Author:
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ISBN:
Category :
Languages : en
Pages : 1490

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Author: United States. National Recovery Administration
Publisher:
ISBN:
Category : Competition
Languages : en
Pages : 1104

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Author: United States. National Recovery Administration
Publisher:
ISBN:
Category : Baked products industry
Languages : en
Pages : 1274

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Author:
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Category : Fish trade
Languages : en
Pages : 568

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Book Description
Vols. for 1921-22, 1924-63 include an annual review number with title: Fishing gazette annual review and classified directory of marine and shore plant equipment (1921-60, Fishing gazette annual review number (varies slightly))

Author:
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Category : Fisheries
Languages : en
Pages : 566

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Since 1926, includes the Annual statistical number, which supersedes the Pacific fisherman year book.

Author: United States. National Recovery Administration
Publisher:
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Category : Cotton growing and manufacture
Languages : en
Pages : 1402

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Author: United States. General Accounting Office
Publisher:
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Category : Fisheries
Languages : en
Pages : 492

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Book Description

Author: Kieran Kelleher
Publisher: Food & Agriculture Org.
ISBN: 9789251052891
Category : Business & Economics
Languages : en
Pages : 156

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Book Description
This publication gives an updated review of the quantity of discards in the world's marine fisheries, using information from a broad range of fisheries in all continents. A number of policy issues are discussed including a 'no discards' approach to fisheries management, the need for balance between bycatch reduction and bycatch utilisation initiatives, and concerns arising from incidental catches of marine mammals, birds and reptiles. The report also highlights the need for more robust methods of estimating discards, and the development of bycatch management plans.

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ISBN: 9780195531916
Category : Australia
Languages : en
Pages : 400

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Author: John Ryder
Publisher: Food & Agriculture Organization of the UN (FAO)
ISBN: 9789251075111
Category : Fishery processing
Languages : en
Pages : 0

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Book Description
This technical paper compiles the state of knowledge on seafood safety and quality with the aim to provide a succinct yet comprehensive resource book to seafood quality and safety managers, including topics on emerging issues such as new pathogens, the impact of climate change on seafood safety, and the changing regulatory framework. After introductory chapters about world fish production, trade, consumption and nutrition, and about the developments in safety and quality systems, the technical paper devotes a chapter to a detailed review of the hazards causing public health concerns in fish and fish products, covering biological (pathogenic bacteria, histamine, viruses, parasites and biotoxins), chemical (veterinary drugs, industrial organic contaminants, environmental inorganic contaminants and allergens) and physical hazards. This is followed by a chapter on seafood spoilage and quality issues, while a further chapter covers the likely impact of climate change on seafood safety. The latter chapter focuses on impacts on microbiological safety and on harmful algal blooms. A further chapter provides a detailed coverage of the implementation and certification of seafood safety systems covering risk mitigation and management tools, with a detailed description of the requirements for the implementation of: good hygiene practices and good manufacturing practices; the Hazard Analysis and Critical Control Points (HACCP) system; and the monitoring programmes to control biotoxins, pathogenic bacteria and viruses and chemical pollutants. It concludes with a section on private labelling and certification schemes. The subsequent chapter details the international framework, covering the World Trade Organization, the Codex Alimentarius Commission, the FAO Code of Conduct for Responsible Fisheries, and the World Organisation for Animal Health. It then presents the regulatory frameworks governing seafood trade in the European Union (Member Organization), the United States of America, Japan, Australia and New Zealand. --Page v.