dc.creator | Arvanitoyannis, I. S. | en |
dc.creator | Kassaveti, A. | en |
dc.date.accessioned | 2015-11-23T10:23:01Z | |
dc.date.available | 2015-11-23T10:23:01Z | |
dc.date.issued | 2009 | |
dc.identifier | 10.1002/9781444320923.ch1 | |
dc.identifier.isbn | 9781405153669 | |
dc.identifier.uri | http://hdl.handle.net/11615/25882 | |
dc.source | HACCP and ISO 22000: Application to Foods of Animal Origin | en |
dc.source.uri | http://www.scopus.com/inward/record.url?eid=2-s2.0-84889271706&partnerID=40&md5=b668dca398cf3cc1290ee8863342bf25 | |
dc.subject | Biological hazards - food poisoning bacteria Salmonella, E. coli and Bacillus cereus | en |
dc.subject | Codex General Principles of Food Hygiene - and recommendation of HACCP-based approach | en |
dc.subject | Food safety intentions of top management | en |
dc.subject | Food safety management system (FSMS) | en |
dc.subject | FSMS validation, verification and improvement | en |
dc.subject | HACCP and ISO 22000 - application to foods of animal origin | en |
dc.subject | HACCP system for managing food safety | en |
dc.subject | Hazard Analysis and Critical Control Point (HACCP) system | en |
dc.subject | ISO 22000 - new international generic FSMS standard for food safety management systems | en |
dc.subject | Training - crucial to food safety systems | en |
dc.title | HACCP and ISO 22000 - A Comparison of the Two Systems | en |
dc.type | bookChapter | en |