HACCP and ISO 22000 - A Comparison of the Two Systems

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

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