4 articles
A step-by-step HACCP walk through a small seaweed processing line — receiving to packing — with realistic hazards, critical limits, monitoring and the records that matter.
Naomi Reyes ·
How to build and verify a kelp cold chain: landing station design, chilling tech from slurry ice to blast chillers, handling rules and HACCP temperature validation.
Naomi Reyes ·
Growing food-grade kelp means treating the ocean site, the harvest boat and the drying shed as one hygiene chain. A practical guide to food safety for seaweed farmers.
Naomi Reyes ·
A working guide to hazard analysis and critical control points for seaweed farms and small processors — the real hazards, the paperwork, and audit day.
Naomi Reyes ·