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Traditional Fish

This website is designed to help seafood processing companies (SMEs) that are producing traditional fish products such as salted, smoked, marinated, dried and fermented products in order to identify seafood safety hazards in their production system. Its aim to help such companies to prepare their HACCP plan for their production line.

This research study is a delivery of a the project called ‘Traditional United Food Europe’ (TRUEFOOD) that was supported both EU (6th frame program) and Karadeniz Technical University, Trabzon, TURKEY.

Since our aim targets to EU and other frame programme supporting countries such as Turkey, the access to this guideline is limited to only countries that are included in such EU frame programs. Therefore, companies should get an access password by registering. Once you registered, you can use your password and access code on this page.

This guideline was prepared by Prof. Dr. Sevim KÖSE, Truefood Project repsenter of KTU. The work was prepared for WP2B and WP8 of the relating Project.

 
This guideline was prepared by Assoc.Prof. Dr. Sevim KÖSE, Truefood Project repsenter of KTU.
The work was prepared for WP2B and WP8 of the relating Project.
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