HACCP and ISO 22000 (PDF)

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 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.

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.