HACCP and ISO 22000.

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; mislabelled 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 220002005 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 princi.