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Good Aquaculural Practices Manual

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GAqPs Manual (English)

GAqPS Course Agenda
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Section I
 Good Aquacultural Practices Manual
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Section I
Aquaculture Product Safety and Consumer Health
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Section III
Trade and Aquaculture Products
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Section IV
HACCP Applications in Shrimp Hatchery Operations
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Section V
HACCP Shrimp Hatchery Operations
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Section VI
Growout Pond and Water Quality Management & Water Quality
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Section VII
Traceability From Farm to Table
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Section VIII
Prerequisite Programs for Good Manufacturing Practices (GMPs)
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Section IX
Effective Cleaning and Sanitizing Procedures
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Section X
Food Laws and Regulations
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Section XI
Antibiotics Use of Chemotherapeutics
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Section XII
Exercise Handwashing
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Section XIII
Field Trip Exercise
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Section XIV
Standard Operating Procedures
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Section XV
Use of HACCP Principles to Control Antibiotic Residues in Aquacultured Products
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Section XVI
HACCP or Other Things Farmers Should Know
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Section XVII
Cross contamination Instructions Dirty to Clean Surfaces
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Section XVIII
Effective Training
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Appendix
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