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HACCP/ISO 22000 in Food Technology
Handbook from C.H.I.P.S.

HACCP and
ISO 22000

Application to Foods of Animal Origin
by Ionnais S. Arvanitoyannis

HACCP and ISO 22000 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 HACCP and ISO 22000 is divided into chapters which are devoted to the principle groups of animal-derived food products:

  • dairy
  • meat
  • poultry
  • eggs
  • seafood

Chapters are also included on catering and likely future directions.

Contents

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
Implementing HACCP and ISO 22000 for foods of animal origin

  1. Dairy foods
  2. Meat and meat products
  3. Poultry
  4. Eggs
  5. Seafood
  6. Catering
  7. Conclusions and future directions

Index

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HACCP and ISO 22000
Application to Foods of Animal Origin
by Ionnais S. Arvanitoyannis

2009 • 549 pages • $248.95 + shipping
Texas residents please add 6.75 % sales tax

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