HACCP and ISO 22000: application to foods of animal origin
"Food safety is an increasingly important issue. Numerous food crises have occurred internationally in recent years (the use of the dye Sudan Red I; the presence of acrylamide in various fried and baked foods; mislabeled or unlabelled genetically modified foods and the outbreak of variant Creut...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Oxford
Wiley-Blackwell
2009
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Zusammenfassung: | "Food safety is an increasingly important issue. Numerous food crises have occurred internationally in recent years (the use of the dye Sudan Red I; the presence of acrylamide in various fried and baked foods; mislabeled or unlabelled genetically modified foods and the outbreak of variant Creutzfeldt-Jakob disease) originating in both primary agricultural production and in the food manufacturing industries. Public concern at these and other events has led government agencies to implement a variety of legislative actions covering many aspects of the food chain." "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 that 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 that 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."--BOOK JACKET. |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | X, 549 S. Ill. 25 cm |
| ISBN: | 9781405153669 1405153660 |
Internformat
MARC
| LEADER | 00000nam a2200000zc 4500 | ||
|---|---|---|---|
| 001 | BV035548835 | ||
| 003 | DE-604 | ||
| 005 | 20090625 | ||
| 007 | t | ||
| 008 | 090603s2009 xxka||| |||| 00||| eng d | ||
| 010 | |a 2008017935 | ||
| 020 | |a 9781405153669 |c printed case hardback : alk. paper |9 978-1-4051-5366-9 | ||
| 020 | |a 1405153660 |c printed case hardback : alk. paper |9 1-405-15366-0 | ||
| 035 | |a (OCoLC)225852498 | ||
| 035 | |a (DE-599)BVBBV035548835 | ||
| 040 | |a DE-604 |b ger |e aacr | ||
| 041 | 0 | |a eng | |
| 044 | |a xxk |c GB | ||
| 049 | |a DE-92 | ||
| 050 | 0 | |a TX555 | |
| 082 | 0 | |a 363.19/262 | |
| 084 | |a VN 8100 |0 (DE-625)147624:253 |2 rvk | ||
| 100 | 1 | |a Arvanitoyannis, Ioannis S. |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a HACCP and ISO 22000 |b application to foods of animal origin |c Ioannis S. Arvanitoyannis |
| 264 | 1 | |a Oxford |b Wiley-Blackwell |c 2009 | |
| 300 | |a X, 549 S. |b Ill. |c 25 cm | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 500 | |a Includes bibliographical references and index | ||
| 520 | 1 | |a "Food safety is an increasingly important issue. Numerous food crises have occurred internationally in recent years (the use of the dye Sudan Red I; the presence of acrylamide in various fried and baked foods; mislabeled or unlabelled genetically modified foods and the outbreak of variant Creutzfeldt-Jakob disease) originating in both primary agricultural production and in the food manufacturing industries. Public concern at these and other events has led government agencies to implement a variety of legislative actions covering many aspects of the food chain." "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 that 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 that 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."--BOOK JACKET. | |
| 650 | 4 | |a Food of animal origin |x Contamination | |
| 650 | 4 | |a Hazard Analysis and Critical Control Point (Food safety system) | |
| 650 | 0 | 7 | |a Tierisches Lebensmittel |0 (DE-588)4185478-0 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Qualitätssicherung |0 (DE-588)4126457-5 |2 gnd |9 rswk-swf |
| 689 | 0 | 0 | |a Tierisches Lebensmittel |0 (DE-588)4185478-0 |D s |
| 689 | 0 | 1 | |a Qualitätssicherung |0 (DE-588)4126457-5 |D s |
| 689 | 0 | |5 DE-604 | |
| 856 | 4 | 2 | |m OEBV Datenaustausch |q application/pdf |u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=017604774&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |3 Inhaltsverzeichnis |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-017604774 | ||
Datensatz im Suchindex
| _version_ | 1804139192571133953 |
|---|---|
| adam_text | CONTENTS CONTRIBUTORS PREFACE ABBREVIATIONS PART I INTRODUCTION HACCP
AND ISO 22000 - A COMPARISON OF THE TWO SYSTEMS JOANNIS S.
ARVANITOYANNIS AND AIKATERINI KASSAVETI 2 A SUMMARY OF EU, US AND
CANADIAN LEGISLATION RELATING TO SAFETY IN FOODS OF ANIMAL ORIGIN
IOANNIS S. ARVANITOYMMIS AND PERSEFONI TSERKEZOU VI VII VLLL 3 46 PART
II IMPLEMENTING HACCP AND ISO 22000 FOR FOODS OF ANIMAL ORIGIN 3 DAIRY
FOODS 91 JOANNIS S. ARVANITOYANNIS, THEODOROS H. VARZAKAS AND MARIA
KOUKALIAROGLOU-VAN HOUWELMGEN 4 MEAT AND MEAT PRODUCTS 181 JOANNIS S.
ARVANITOYMMIS, THEODOROS H. VARZAKAS AND PERSELONI TSERKEZOU 5 POULTRY
277 JOANNIS S. ARUANITOYANNIS AND THEODOROS H. VARZAKAS 6 EGGS 309
LOANNIS S. ARVANITOYANNIS, THEODOROS H. VARZAKAS, KONSTANTINA TZIFA AND
DEMETRIOS PAPADOPOULOS 7 SEAFOOD 360 IOANNIS S. ARVANITOYANNIS AND
THEODOROS H. VARZAKAS 8 CATERING 453 JOANNIS S. ARVANITOYANNIS AND
THEODOROS H. VARZAKAS 9 CONCLUSIONS AND FUTURE DIRECTIONS 530 IOANNIS S.
ARUANITOYANLLLS INDEX V 539
|
| any_adam_object | 1 |
| author | Arvanitoyannis, Ioannis S. |
| author_facet | Arvanitoyannis, Ioannis S. |
| author_role | aut |
| author_sort | Arvanitoyannis, Ioannis S. |
| author_variant | i s a is isa |
| building | Verbundindex |
| bvnumber | BV035548835 |
| callnumber-first | T - Technology |
| callnumber-label | TX555 |
| callnumber-raw | TX555 |
| callnumber-search | TX555 |
| callnumber-sort | TX 3555 |
| callnumber-subject | TX - Home Economics |
| classification_rvk | VN 8100 |
| ctrlnum | (OCoLC)225852498 (DE-599)BVBBV035548835 |
| dewey-full | 363.19/262 |
| dewey-hundreds | 300 - Social sciences |
| dewey-ones | 363 - Other social problems and services |
| dewey-raw | 363.19/262 |
| dewey-search | 363.19/262 |
| dewey-sort | 3363.19 3262 |
| dewey-tens | 360 - Social problems and services; associations |
| discipline | Chemie / Pharmazie Soziologie |
| format | Book |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>03411nam a2200445zc 4500</leader><controlfield tag="001">BV035548835</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20090625 </controlfield><controlfield tag="007">t</controlfield><controlfield tag="008">090603s2009 xxka||| |||| 00||| eng d</controlfield><datafield tag="010" ind1=" " ind2=" "><subfield code="a">2008017935</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781405153669</subfield><subfield code="c">printed case hardback : alk. paper</subfield><subfield code="9">978-1-4051-5366-9</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1405153660</subfield><subfield code="c">printed case hardback : alk. paper</subfield><subfield code="9">1-405-15366-0</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)225852498</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV035548835</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">aacr</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="044" ind1=" " ind2=" "><subfield code="a">xxk</subfield><subfield code="c">GB</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-92</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TX555</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">363.19/262</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">VN 8100</subfield><subfield code="0">(DE-625)147624:253</subfield><subfield code="2">rvk</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Arvanitoyannis, Ioannis S.</subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">HACCP and ISO 22000</subfield><subfield code="b">application to foods of animal origin</subfield><subfield code="c">Ioannis S. Arvanitoyannis</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford</subfield><subfield code="b">Wiley-Blackwell</subfield><subfield code="c">2009</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">X, 549 S.</subfield><subfield code="b">Ill.</subfield><subfield code="c">25 cm</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references and index</subfield></datafield><datafield tag="520" ind1="1" ind2=" "><subfield code="a">"Food safety is an increasingly important issue. Numerous food crises have occurred internationally in recent years (the use of the dye Sudan Red I; the presence of acrylamide in various fried and baked foods; mislabeled or unlabelled genetically modified foods and the outbreak of variant Creutzfeldt-Jakob disease) originating in both primary agricultural production and in the food manufacturing industries. Public concern at these and other events has led government agencies to implement a variety of legislative actions covering many aspects of the food chain." "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 that 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 that 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."--BOOK JACKET.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food of animal origin</subfield><subfield code="x">Contamination</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Hazard Analysis and Critical Control Point (Food safety system)</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Tierisches Lebensmittel</subfield><subfield code="0">(DE-588)4185478-0</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Qualitätssicherung</subfield><subfield code="0">(DE-588)4126457-5</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Tierisches Lebensmittel</subfield><subfield code="0">(DE-588)4185478-0</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Qualitätssicherung</subfield><subfield code="0">(DE-588)4126457-5</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="m">OEBV Datenaustausch</subfield><subfield code="q">application/pdf</subfield><subfield code="u">http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=017604774&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA</subfield><subfield code="3">Inhaltsverzeichnis</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-017604774</subfield></datafield></record></collection> |
| id | DE-604.BV035548835 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T21:40:11Z |
| institution | BVB |
| isbn | 9781405153669 1405153660 |
| language | English |
| lccn | 2008017935 |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-017604774 |
| oclc_num | 225852498 |
| open_access_boolean | |
| owner | DE-92 |
| owner_facet | DE-92 |
| physical | X, 549 S. Ill. 25 cm |
| publishDate | 2009 |
| publishDateSearch | 2009 |
| publishDateSort | 2009 |
| publisher | Wiley-Blackwell |
| record_format | marc |
| spelling | Arvanitoyannis, Ioannis S. Verfasser aut HACCP and ISO 22000 application to foods of animal origin Ioannis S. Arvanitoyannis Oxford Wiley-Blackwell 2009 X, 549 S. Ill. 25 cm txt rdacontent n rdamedia nc rdacarrier Includes bibliographical references and index "Food safety is an increasingly important issue. Numerous food crises have occurred internationally in recent years (the use of the dye Sudan Red I; the presence of acrylamide in various fried and baked foods; mislabeled or unlabelled genetically modified foods and the outbreak of variant Creutzfeldt-Jakob disease) originating in both primary agricultural production and in the food manufacturing industries. Public concern at these and other events has led government agencies to implement a variety of legislative actions covering many aspects of the food chain." "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 that 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 that 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."--BOOK JACKET. Food of animal origin Contamination Hazard Analysis and Critical Control Point (Food safety system) Tierisches Lebensmittel (DE-588)4185478-0 gnd rswk-swf Qualitätssicherung (DE-588)4126457-5 gnd rswk-swf Tierisches Lebensmittel (DE-588)4185478-0 s Qualitätssicherung (DE-588)4126457-5 s DE-604 OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=017604774&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Arvanitoyannis, Ioannis S. HACCP and ISO 22000 application to foods of animal origin Food of animal origin Contamination Hazard Analysis and Critical Control Point (Food safety system) Tierisches Lebensmittel (DE-588)4185478-0 gnd Qualitätssicherung (DE-588)4126457-5 gnd |
| subject_GND | (DE-588)4185478-0 (DE-588)4126457-5 |
| title | HACCP and ISO 22000 application to foods of animal origin |
| title_auth | HACCP and ISO 22000 application to foods of animal origin |
| title_exact_search | HACCP and ISO 22000 application to foods of animal origin |
| title_full | HACCP and ISO 22000 application to foods of animal origin Ioannis S. Arvanitoyannis |
| title_fullStr | HACCP and ISO 22000 application to foods of animal origin Ioannis S. Arvanitoyannis |
| title_full_unstemmed | HACCP and ISO 22000 application to foods of animal origin Ioannis S. Arvanitoyannis |
| title_short | HACCP and ISO 22000 |
| title_sort | haccp and iso 22000 application to foods of animal origin |
| title_sub | application to foods of animal origin |
| topic | Food of animal origin Contamination Hazard Analysis and Critical Control Point (Food safety system) Tierisches Lebensmittel (DE-588)4185478-0 gnd Qualitätssicherung (DE-588)4126457-5 gnd |
| topic_facet | Food of animal origin Contamination Hazard Analysis and Critical Control Point (Food safety system) Tierisches Lebensmittel Qualitätssicherung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=017604774&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT arvanitoyannisioanniss haccpandiso22000applicationtofoodsofanimalorigin |