HACCP and ISO 22000: Application to Foods of Animal OriginISBN: 978-1-4051-5366-9
Hardcover
560 pages
February 2009, Wiley-Blackwell
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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.
The book is aimed at food industry managers and consultants; government officials responsible for food safety monitoring; researchers and advanced students interested in food safety.