HACCP and ISO 22000: Application to Foods of Animal Origin

HACCP and ISO 22000 

A comprehensive guide to the application of HACCP (Hazard Analysis and Critical Control Point) and ISO 22000 food safety management systems in foods of animal origin. The book explains the principles, implementation, verification, and comparison of these internationally recognized food safety systems, providing practical examples from dairy, meat, poultry, eggs, seafood, and catering sectors. It serves as a valuable resource for improving food safety, regulatory compliance, risk management, and quality assurance throughout the food production chain.

Key Features

• Comprehensive comparison of HACCP and ISO 22000 systems
• Covers food safety management for foods of animal origin
• Explains hazard analysis and critical control points
• Reviews ISO 22000:2005 requirements and implementation
• Discusses international food safety legislation
• Includes practical industry case studies and examples
• Covers dairy, meat, poultry, eggs, and seafood industries
• Addresses food safety in catering operations
• Explores food safety monitoring and risk management
• Extensively referenced for research and professional use
• Useful for food industry managers, auditors, regulators, researchers, and students