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HACCP and ISO 22000 : application to foods of animal origin

Author: Ioannis S Arvanitoyannis; Wiley InterScience (Online service)
Publisher: Chichester, U.K. ; Ames, Iowa : Wiley-Blackwell, 2009.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Database:WorldCat
Summary:
"Food safety is an increasingly important issue. Numerous food crises have occurred internationally in recent years (the use of the dye Sudan Red I; the presence of acrylamide in various fried and baked foods; mislabeled or unlabelled genetically modified foods and the outbreak of variant Creutzfeldt-Jakob disease) originating in both primary agricultural production and in the food manufacturing industries. Public  Read more...
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Genre/Form: Electronic books
Additional Physical Format: (DLC) 2008017935
(OCoLC)225852498
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Ioannis S Arvanitoyannis; Wiley InterScience (Online service)
ISBN: 9781444320923 1444320920 9781444320930 1444320939
OCLC Number: 587404118
Reproduction Notes: Electronic reproduction. Hoboken, N.J. : Wiley InterScience, 2010. Mode of access: World Wide Web. System requirements: Web browser. Title from title screen (viewed on Mar. 29, 2010). Access may be restricted to users at subscribing institutions.
Description: x, 549 p. : ill. ; 25 cm.
Contents: Part I: Introduction . 1. HACCP and ISO 22000 - a comparison of the two systems. Ioannis S. Arvanitoyannis and Aikaterini Kassaveti. 2. A summary of EU, US and Canadian legislation relating to safety in foods of animal origin. Ioannis S. Arvanitoyannis and Persefoni Tserkezou. Part II: Implementing HACCP and ISO 22000 for foods of animal origin. 3. Dairy foods. Ioannis S. Arvanitoyannis, Theodoros H. Varzakas and Maria Koukaliaroglou-van Houwelingen. 4. Meat and meat products. Ioannis S. Arvanitoyannis, Theodoros H. Varzakas and Persefoni Tserkezou. 5. Poultry. Ioannis S. Arvanitoyannis and Theodoros H. Varzakas. 6. Eggs. Ioannis S. Arvanitoyannis, Theodoros H. Varzakas, Konstantina Tzifa and Demetrios Papadopoulos. 7. Seafood. Ioannis S. Arvanitoyannis and Theodoros H. Varzakas. 8. Catering. Ioannis S. Arvanitoyannis and Theodoros H. Varzakas. 9. Conclusions and future directions. Ioannis S. Arvanitoyannis
Responsibility: edited by Ioannis S. Arvanitoyannis.
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Abstract:

Presents and compares implementation of the HACCP and ISO 22000 food safety management systems Features a wide range of practical examples drawn from the processing of foods of animal origin  Read more...

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