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HACCP and ISO 22000 : application to foods of animal origin

Publisher: Chichester : Wiley-Blackwell, 2009.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:

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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Document Type: Book
ISBN: 9781405153669 1405153660
OCLC Number: 656481199
Description: x, 349 s
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] Ionannis S. Arvanitoyannis.

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