HACCP and ISO 22000 : Application to Foods of Animal Origin
Ioannis S. Arvanitoyannis
Bok Engelsk 2009 · Electronic books.
| Annen tittel | |
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| Medvirkende | Arvanitoyannis, Ioannis S (Contributor)
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| Utgitt | Hoboken : : Wiley, , 2009.
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| Omfang | 1 online resource (561 p.)
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| Opplysninger | Description based upon print version of record.. - 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. - 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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| Dewey | |
| ISBN | 9781405153669
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