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Record Nr. |
UNINA9910830872103321 |
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Titolo |
HACCP and ISO 22000 [[electronic resource] ] : application to foods of animal origin / / edited by Ioannis S. Arvanitoyannis |
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Pubbl/distr/stampa |
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Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 |
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ISBN |
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1-282-37973-9 |
9786612379734 |
1-4443-2092-0 |
1-4443-2093-9 |
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Descrizione fisica |
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1 online resource (561 p.) |
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Collana |
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Institute of Food Science and Technology Series |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Food of animal origin - Contamination |
Hazard Analysis and Critical Control Point (Food safety system) |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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HACCP and ISO 22000 Application to Foods of Animal Origin; Contributors; Preface; Abbreviations; Part I Introduction; 1 HACCP and ISO 22000 - A Comparison of the Two Systems; 2 A Summary of EU, US and Canadian Legislation Relating to Safety in Foods of Animal Origin; Part II Implementing HACCP and ISO 22000 for Foods of Animal Origin; 3 Dairy Foods; 4 Meat and Meat Products; 5 Poultry; 6 Eggs; 7 Seafood; 8 Catering; 9 Conclusions and Future Directions; Index |
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Sommario/riassunto |
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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; mislabelled 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 concern at these and other events has led government agencies to implement a variety of legislative actions covering many aspects of the food chain. This book presents and co |
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