02951nam 2200589 a 450 991013996230332120170816125856.01-282-37973-997866123797341-4443-2092-01-4443-2093-9(CKB)1000000000822249(EBL)470413(OCoLC)495277585(SSID)ssj0000338386(PQKBManifestationID)11265514(PQKBTitleCode)TC0000338386(PQKBWorkID)10297238(PQKB)11348846(MiAaPQ)EBC470413(EXLCZ)99100000000082224920080418d2009 uy 0engur|n|---|||||txtccrHACCP and ISO 22000[electronic resource] application to foods of animal origin /edited by Ioannis S. ArvanitoyannisChichester, U.K. ;Ames, Iowa Wiley-Blackwell20091 online resource (561 p.)Institute of Food Science and Technology SeriesDescription based upon print version of record.1-4051-5366-0 Includes bibliographical references and index.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; IndexFood 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 coInstitute of Food Science and Technology SeriesFood of animal originContaminationHazard Analysis and Critical Control Point (Food safety system)Electronic books.Food of animal originContamination.Hazard Analysis and Critical Control Point (Food safety system)363.19/262664.9Arvanitoyannis Ioannis S207563MiAaPQMiAaPQMiAaPQBOOK9910139962303321HACCP and ISO 220002242615UNINA