LEADER 02951nam 2200589 a 450 001 9910139962303321 005 20170816125856.0 010 $a1-282-37973-9 010 $a9786612379734 010 $a1-4443-2092-0 010 $a1-4443-2093-9 035 $a(CKB)1000000000822249 035 $a(EBL)470413 035 $a(OCoLC)495277585 035 $a(SSID)ssj0000338386 035 $a(PQKBManifestationID)11265514 035 $a(PQKBTitleCode)TC0000338386 035 $a(PQKBWorkID)10297238 035 $a(PQKB)11348846 035 $a(MiAaPQ)EBC470413 035 $a(EXLCZ)991000000000822249 100 $a20080418d2009 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aHACCP and ISO 22000$b[electronic resource] $eapplication to foods of animal origin /$fedited by Ioannis S. Arvanitoyannis 210 $aChichester, U.K. ;$aAmes, Iowa $cWiley-Blackwell$d2009 215 $a1 online resource (561 p.) 225 1 $aInstitute of Food Science and Technology Series 300 $aDescription based upon print version of record. 311 $a1-4051-5366-0 320 $aIncludes bibliographical references and index. 327 $aHACCP 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 330 $aFood Safety is an increasingly important issue. Numerous food crises have occurred internationally in recent years (the use of the dye Sudan Red I; the presence of acrylamide in various fried and baked foods; mislabelled or unlabelled genetically modified foods; and the outbreak of variant Creutzfeldt-Jakob disease) originating in both primary agricultural production and in the food manufacturing industries. Public concern at these and other events has led government agencies to implement a variety of legislative actions covering many aspects of the food chain. This book presents and co 410 0$aInstitute of Food Science and Technology Series 606 $aFood of animal origin$xContamination 606 $aHazard Analysis and Critical Control Point (Food safety system) 608 $aElectronic books. 615 0$aFood of animal origin$xContamination. 615 0$aHazard Analysis and Critical Control Point (Food safety system) 676 $a363.19/262 676 $a664.9 701 $aArvanitoyannis$b Ioannis S$0207563 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910139962303321 996 $aHACCP and ISO 22000$92242615 997 $aUNINA