HACCP and ISO 22000 [[electronic resource] ] : application to foods of animal origin / / edited by Ioannis S. Arvanitoyannis

• Pubblicazione: Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009
• Descrizione fisica: 1 online resource (561 p.)
• Disciplina: 363.19/262; 664.9
• Soggetto topico: Food of animal origin - Contamination; Hazard Analysis and Critical Control Point (Food safety system)
• Altri autori: ArvanitoyannisIoannis S
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: 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
• Sommario/riassunto: 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
• Titolo autorizzato: HACCP and ISO 22000
• ISBN: 1-282-37973-9; 9786612379734; 1-4443-2092-0; 1-4443-2093-9
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910830872103321
• Lo trovi qui: Univ. Federico II
• Serie: Institute of Food Science and Technology Series