Food Safety is an increasingly important issue. Numerous foodcrises have occurred internationally in recent years (the use ofthe dye Sudan Red I; the presence of acrylamide in various friedand baked foods; mislabelled or unlabelled genetically modifiedfoods; and the outbreak of variant Creutzfeldt-Jakob disease)originating in both primary agricultural production and in the foodmanufacturing industries. Public concern at these and other eventshas led government agencies to implement a variety of legislativeactions covering many aspects of the food chain.This book presents and compares the HACCP and ISO 22000:2005food safety management systems. These systems were introduced toimprove and build upon existing systems in an attempt to addressthe kinds of failures which can lead to food crises. Numerouspractical examples illustrating the application of ISO 22000 to themanufacture of food products of animal origin are presented in thisextensively-referenced volume. After an opening chapter whichintroduces ISO 22000 and compares it with the well-establishedHACCP food safety management system, a summary of internationallegislation relating to safety in foods of animal origin ispresented. The main part of the book is divided into chapters whichare devoted to the principle groups of animal-derived foodproducts: dairy, meat, poultry, eggs and seafood. Chapters are alsoincluded on catering and likely future directions.The book is aimed at food industry managers and consultants;government officials responsible for food safety monitoring;researchers and advanced students interested in food safety.

Part I: Introduction.1. HACCP and ISO 22000 - a comparison of the twosystems.Ioannis S. Arvanitoyannis and Aikaterini Kassaveti.2. A summary of EU, US and Canadian legislation relating tosafety in foods of animal origin.Ioannis S. Arvanitoyannis and Persefoni Tserkezou.Part II: Implementing HACCP and ISO 22000 for foods of animalorigin.3. Dairy foods.Ioannis S. Arvanitoyannis, Theodoros H. Varzakas and MariaKoukaliaroglou-van Houwelingen.4. Meat and meat products.Ioannis S. Arvanitoyannis, Theodoros H. Varzakas and PersefoniTserkezou.5. Poultry.Ioannis S. Arvanitoyannis and Theodoros H. Varzakas.6. Eggs.Ioannis S. Arvanitoyannis, Theodoros H. Varzakas, KonstantinaTzifa 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