Arvanitoyannis, Ioannis S Primary Author mixed material bibliography United Kingdom Wiley 2009 monographic 1st en English

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549p This book presents and compares the HACCP and ISO 22000:2005 food safety management systems. These systems were introduced to improve and build upon existing systems in an attempt to address the kinds of failures which can lead to food crises. Numerous practical examples illustrating the application of ISO 22000 to the manufacture of food products of animal origin are presented in this extensively-referenced volume. After an opening chapter which introduces ISO 22000 and compares it with the well-established HACCP food safety management system, a summary of international legislation relating to safety in foods of animal origin is presented. The main part of the book is divided into chapters which are devoted to the principle groups of animal-derived food products: dairy, meat, poultry, eggs and seafood. Chapters are also included on catering and likely future directions. Food of Animal Origin Food Safety System 361.199781405153669 Podomoro University Digital Library 361.19 Arv h 2016.09.1237 My Library 361.19 Arv h Haccp_and_iso_22000.jpg.jpg 1028 2016-09-06 09:09:51 2018-02-13 15:28:14 machine generated