Haccp and Iso 22000 Applications to Foods of Animal Origin by Ioannis S. Arvanitoyannis

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