The Hazard Analysis and Critical Control Point (HACCP) system is a science-based system created to identify specific hazards and actions to control them in order to ensure food safety and quality.
ISO 22000 is the new international generic FSMS standard for food safety management systems. It defines a set of general food safety requirements that apply to all organisations in the food chain.
Numerous food crises have occurred globally in recent years, originating in both primary agricultural production and in the food manufacturing industries. Cases have included:
- the outbreak of ‘mad cow disease,’
- the presence of dioxins in animal feed,
- the use of the dye Sudan Red I,
- the presence of acrylamide in various fried/baked foods, and
- the presence of pesticides, nitrates, dioxins, furans in foods and mislabelled or unlabelled genetically modified foods.
Both governments and consumers lost confidence that applied quality (ISO 9001:2000) and safety (HACCP) control systems were being effectively operated. In view of the fact that the previously applied HACCP system did not manage to solve all food safety and quality-related problems (mainly due to chemical and microbiological hazards), another system, ISO 22000: 2005, quality and safety, was put forward which is anticipated to improve the situation.
This book aims at addressing a current gap in the food safety field by providing a number of examples illustrating the application of ISO 22000 to products of animal origin. The book includes nine chapters bearing the following titles:
- (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,
- (3) Dairy foods,
- (4) Meat and meat products,
- (5) Poultry,
- (6) Eggs,
- (7) Seafood,
- (8) Catering and
- (9) Conclusions and future directions.
Several examples per food category are provided and numerous references are cited (more than 1600).
It is anticipated that this book will be a useful tool for undergraduate and postgraduate students, university professors, researchers, consultants and industrialists who would like to have access to applied examples of ISO 22000 and how it differs from HACCP.
Contents
- Contributors
- Preface
- Abbreviations
- 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
- 3 Dairy Foods
- 4 Meat and Meat Products
- 5 Poultry
- 6 Eggs
- 7 Seafood
- 8 Catering
- 9 Conclusions and Future Directions
- Index
About the Author
- Ioannis S. Arvanitoyannis, Department of Agriculture, Ichthyology, Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Greece.
Product Details
- Hardcover: 560 pages
- Publisher: Wiley-Blackwell; 1 edition (March 17, 2009)
- Language: English
- ISBN-10: 1405153660
- ISBN-13: 978-1405153669
- Product Dimensions: 7.9 x 1.4 x 10 inches
List Price: $250.00