Meat and Meat Products

HACCP and ISO 22000: Application to Foods of Animal Origin

Volumn , Issue , 2009, Pages 181-276

  Arvanitoyannis, Ioannis S ^a   Varzakas, Theodoros H ^b   Tserkezou, Persefoni ^a  

^a UNIVERSITY OF THESSALY   (Greece)

^b TEI Kalamata ^*  (Greece)

Author keywords

Critical control point (CCP) for foodborne infection prevention; Food associated outbreaks of illness caused by micro organisms; Good manufacturing practices (GMPs); HACCP application in bovine fatling; HACCP system implementation in slaughterhouse essential management tool; Hazard Analysis and Critical Control Point (HACCP) concept; Meat and meat products; New community legal basis; Non acid technologies for meat disinfection; Standard operating procedures (SOPs)

Indexed keywords

EID: 78651273036     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444320923.ch4     Document Type: Chapter

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