Iso 22000

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HACCP and ISO 22000
Application to Foods of Animal Origin

Dedicated to my beloved wife Nicole for her continuous and unfailing support throughout the long preparation of this book and my children Iason, Artemis-Eleni and Nefeli-Kallisti, whose presence has lightened and warmed our lives. Ioannis S. Arvanitoyannis

HACCP and ISO 22000
Application to Foods of Animal Origin

Ioannis S.Arvanitoyannis
Department of Agriculture, Ichthyology Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Greece

A John Wiley & Sons, Ltd., Publication

This edition first published 2009 C 2009 by Blackwell Publishing Ltd Blackwell Publishing was acquired by John Wiley & Sons in February 2007. Blackwell’s publishing programme has been merged with Wiley’s globalScientific, Technical, and Medical business to form Wiley-Blackwell. Registered office John Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, United Kingdom Editorial offices 9600 Garsington Road, Oxford, OX4 2DQ, United Kingdom 2121 State Avenue, Ames, Iowa 50014-8300, USA For details of our global editorial offices, for customer services and for information about how toapply for permission to reuse the copyright material in this book please see our website at The right of the author to be identified as the author of this work has been asserted in accordance with the Copyright, Designs and Patents Act 1988. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or byany means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher. Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books. Designations used by companies to distinguish their products areoften claimed as trademarks. All brand names and product names used in this book are trade names, service marks, trademarks or registered trademarks of their respective owners. The publisher is not associated with any product or vendor mentioned in this book. This publication is designed to provide accurate and authoritative information in regard to the subject matter covered. It is sold on theunderstanding that the publisher is not engaged in rendering professional services. If professional advice or other expert assistance is required, the services of a competent professional should be sought. Library of Congress Cataloging-in-Publication Data HACCP and ISO 22000 : application to foods of animal origin / Ioannis S. Arvanitoyannis. p. cm. Includes bibliographical references and index.ISBN 978-1-4051-5366-9 (printed case hardback : alk. paper) 1. Food of animal origin–Contamination. 2. Hazard Analysis and Critical Control Point (Food safety system) I. Arvanitoyannis, Ioannis S. TX555.H33 2009 363.19 262–dc22 2008017935 A catalogue record for this book is available from the British Library. Set in 9.5/11 pt Times Ten by Aptara r Inc., New Delhi, India Printed in Singapore byC.O.S. Printers Pte Ltd 1 2009


Contributors Preface Abbreviations Part I 1 Introduction

vi vii viii

HACCP and ISO 22000 – A Comparison of the Two Systems Ioannis S. Arvanitoyannis and Aikaterini Kassaveti

3 46

2 A Summary of EU, US and Canadian Legislation Relating to Safety in Foods of Animal Origin Ioannis S. Arvanitoyannis and Persefoni Tserkezou Part II ImplementingHACCP and ISO 22000 for Foods of Animal Origin 3 Dairy Foods Ioannis S. Arvanitoyannis, Theodoros H. Varzakas and Maria Koukaliaroglou-van Houwelingen 4 Meat and Meat Products Ioannis S. Arvanitoyannis, Theodoros H. Varzakas and Persefoni Tserkezou 5 Poultry Ioannis S. Arvanitoyannis and Theodoros H. Varzakas 6 Eggs Ioannis S. Arvanitoyannis, Theodoros H. Varzakas, Konstantina Tzifa and Demetrios...