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Author:   I Arvanitoyannis
Publisher:   John Wiley and Sons Ltd
Imprint:   Wiley-Blackwell (an imprint of John Wiley & Sons Ltd)
Dimensions:   Width: 20.00cm , Height: 3.30cm , Length: 25.50cm
Weight:   1.492kg
ISBN:  

9781405153669

ISBN 10:   1405153660
Pages:   560
Publication Date:   06 February 2009
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Available To Order  
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Table of Contents

Part I: Introduction . 1. HACCP and ISO 22000 - a comparison of the two systems. Ioannis S. Arvanitoyannis and Aikaterini Kassaveti. 2. A summary of EU, US and Canadian legislation relating to safety in foods of animal origin. Ioannis S. Arvanitoyannis and Persefoni Tserkezou. Part II: Implementing HACCP and ISO 22000 for foods of animal origin. 3. Dairy foods. Ioannis S. Arvanitoyannis, Theodoros H. Varzakas and Maria Koukaliaroglou-van Houwelingen. 4. Meat and meat products. Ioannis S. Arvanitoyannis, Theodoros H. Varzakas and Persefoni Tserkezou. 5. Poultry. Ioannis S. Arvanitoyannis and Theodoros H. Varzakas. 6. Eggs. Ioannis S. Arvanitoyannis, Theodoros H. Varzakas, Konstantina Tzifa and Demetrios Papadopoulos. 7. Seafood. Ioannis S. Arvanitoyannis and Theodoros H. Varzakas. 8. Catering. Ioannis S. Arvanitoyannis and Theodoros H. Varzakas. 9. Conclusions and future directions. Ioannis S. Arvanitoyannis

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Author Information

Ioannis S. Arvanitoyannis is Associate Professor of Food Quality Assurance & Safety and Food Technology, School of Agricultural Sciences, University of Thessaly, Greece

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