Food Safety in the Seafood Industry: A Practical Guide for ISO 22000 and FSSC 22000 Implementation
()
Currently unavailable
Currently unavailable
About this ebook
Seafood is one of the most traded commodities worldwide. It is thus imperative that all companies and official control agencies ensure seafood safety and quality throughout the supply chain. Written in an accessible and succinct style, Food Safety in Seafood Industry: A practical guide for ISO 22000 and FSSC 22000 implementation brings together in one volume key information for those wanting to implement ISO 22000 or FSSC 22000 in the seafood manufacturing industry.
Concise and highly practical, this book comprises:
- a presentation of seafood industry and its future perspectives
- the description of the main hazards associated to seafood (including an annexe featuring the analysis of notifications related with such hazards published by Rapid Alert System for Food and Feed - RASFF)
- interpretation of ISO 22000 clauses together with practical examples adapted to the seafood manufacturing industry
- the presentation of the most recent food safety scheme FSSC 22000 and the interpretation of the additional clauses that this scheme introduces when compared to ISO 22000
This practical guide is a valuable resource for seafood industry quality managers, food technologists, managers, consultants, professors and students.
This book is a tool and a vehicle for further cooperation and information interchange around seafood safety and food safety systems. QR codes can be found throughout the book; when scanned they will allow the reader to contact the authors directly, know their personal views on each chapter and even access or request more details on the book content. We encourage the readers to use the QR codes or contact the editors via e-mail (foodsatefybooks@gmail.com) or Twitter (@foodsafetybooks) to make comments, suggestions or questions and to know how to access the Extended Book Content.
Related to Food Safety in the Seafood Industry
Related ebooks
Handbook of Microbiological Criteria for Foods Rating: 0 out of 5 stars0 ratingsAdvances in Food Science and Technology Rating: 0 out of 5 stars0 ratingsOlives and Olive Oil as Functional Foods: Bioactivity, Chemistry and Processing Rating: 0 out of 5 stars0 ratingsFunctional Food Product Development Rating: 0 out of 5 stars0 ratingsStatistical Process Control for the Food Industry: A Guide for Practitioners and Managers Rating: 0 out of 5 stars0 ratingsCode of Practice for Fish and Fishery Products Rating: 0 out of 5 stars0 ratingsOats Nutrition and Technology Rating: 0 out of 5 stars0 ratingsMilk and Dairy Products as Functional Foods Rating: 0 out of 5 stars0 ratingsAdvances in Food Science and Nutrition Rating: 0 out of 5 stars0 ratingsFood Safety for the 21st Century: Managing HACCP and Food Safety Throughout the Global Supply Chain Rating: 0 out of 5 stars0 ratingsFood Processing Technology: Principles and Practice Rating: 0 out of 5 stars0 ratingsEnsuring Global Food Safety: Exploring Global Harmonization Rating: 0 out of 5 stars0 ratingsFSMA and Food Safety Systems: Understanding and Implementing the Rules Rating: 0 out of 5 stars0 ratingsHandbook of Probiotics and Prebiotics Rating: 0 out of 5 stars0 ratingsOxidative Stability and Shelf Life of Foods Containing Oils and Fats Rating: 5 out of 5 stars5/5Bioprocessing of Renewable Resources to Commodity Bioproducts Rating: 0 out of 5 stars0 ratingsFAO Guide to Ranking Food Safety Risks at the National Level Rating: 0 out of 5 stars0 ratingsFood Chemical Hazard Detection: Development and Application of New Technologies Rating: 0 out of 5 stars0 ratingsSustainable Food Processing Rating: 0 out of 5 stars0 ratingsApplied Food Protein Chemistry Rating: 0 out of 5 stars0 ratingsPulse Foods: Processing, Quality and Nutraceutical Applications Rating: 0 out of 5 stars0 ratingsFood Security and Nutrition Rating: 1 out of 5 stars1/5Food Safety in the Seafood Industry: A Practical Guide for ISO 22000 and FSSC 22000 Implementation Rating: 0 out of 5 stars0 ratingsFood Safety in the 21st Century: Public Health Perspective Rating: 0 out of 5 stars0 ratingsSteamed Breads: Ingredients, Processing and Quality Rating: 5 out of 5 stars5/5Soft Chemistry and Food Fermentation Rating: 4 out of 5 stars4/5Foodomics: Advanced Mass Spectrometry in Modern Food Science and Nutrition Rating: 0 out of 5 stars0 ratingsFunctional Polymers in Food Science: From Technology to Biology, Volume 1: Food Packaging Rating: 0 out of 5 stars0 ratingsFood and Beverage Packaging Technology Rating: 0 out of 5 stars0 ratings
Food Science For You
Meathead: The Science of Great Barbecue and Grilling Rating: 4 out of 5 stars4/5Thiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition Rating: 4 out of 5 stars4/5The Craft and Science of Coffee Rating: 5 out of 5 stars5/5Starter Guide for Food Truck Business: Food Truck Business and Restaurants, #1 Rating: 5 out of 5 stars5/5The Complete Guide to Seed and Nut Oils: Growing, Foraging, and Pressing Rating: 0 out of 5 stars0 ratingsVeg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals Rating: 0 out of 5 stars0 ratingsBread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee Rating: 3 out of 5 stars3/5Mouthfeel: How Texture Makes Taste Rating: 0 out of 5 stars0 ratingsThe Kitchen as Laboratory: Reflections on the Science of Food and Cooking Rating: 4 out of 5 stars4/5Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Rating: 5 out of 5 stars5/5Ultraviolet LED Technology for Food Applications: From Farms to Kitchens Rating: 0 out of 5 stars0 ratingsCanning and Preserving Guide including Recipes (Boxed Set) Rating: 5 out of 5 stars5/5Novel Thermal and Non-Thermal Technologies for Fluid Foods Rating: 0 out of 5 stars0 ratingsThe Manual of Scientific Style: A Guide for Authors, Editors, and Researchers Rating: 0 out of 5 stars0 ratingsThe Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts Rating: 4 out of 5 stars4/5Present Knowledge in Nutrition: Basic Nutrition and Metabolism Rating: 0 out of 5 stars0 ratingsThe End of Craving: Recovering the Lost Wisdom of Eating Well Rating: 4 out of 5 stars4/5Survival 101: Food Storage A Step by Step Beginners Guide on Preserving Food and What to Stockpile While Under Quarantine Rating: 0 out of 5 stars0 ratingsFundamentals of Food Processing and Technology Rating: 0 out of 5 stars0 ratingsThe American Plate: A Culinary History in 100 Bites Rating: 4 out of 5 stars4/5An Overview of FDA Regulated Products: From Drugs and Cosmetics to Food and Tobacco Rating: 5 out of 5 stars5/5The Science of Fitness: Power, Performance, and Endurance Rating: 5 out of 5 stars5/5Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit Rating: 4 out of 5 stars4/5
Reviews for Food Safety in the Seafood Industry
0 ratings0 reviews