The handbook on food safety in shrimp processing focuses on implementing Hazard Analysis and Critical Control Points (HACCP) to ensure safe seafood. It explains the differences between HACCP and traditional food safety systems, outlines federal regulations in the United States, and details the benefits of HACCP regulations. The handbook emphasizes the importance of sanitation as a prerequisite to HACCP, providing guidelines on developing sanitation programs and HACCP plans. It also discusses the relevance of HACCP to shrimp culture and processing, highlighting the need for proper sanitation, equipment maintenance, and personnel training to ensure food safety.