HACCP and ISO 22000: Application to Foods of Animal Origin

HACCP and ISO 22000: Application to
Foods of Animal Origin

Ioannis
S. Arvanitoyannis

ISBN: 978-1-4051-5366-9

Hardcover

560 pages

March 2009, Wiley-Blackwell

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. More information or to order: www.wiley.com