Food Safety in the Seafood Industry: A Practical Guide for ISO 22000 and FSSC 22000 Implementation

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 ([email protected]) or Twitter (@foodsafetybooks) to make comments, suggestions or questions and to know how to access the Extended Book Content. INDICE: Forward .Acknowledgments .Introduction .Chapter 1 Fishery Sector .1.1 Characterization of seafood .1.1.1 Classification .1.1.2 Anatomy .1.1.3 Chemical composition .1.1.4 Marine Ecosystem .1.2 Characterization of seafood industry .1.2.1 Development of Fish Industry .1.2.2 Fish consumption and international trade .1.2.3 Fish production .1.2.4 Fish as source of income .1.2.5 World fleet .1.2.6 The status of fishery resources .1.2.7 Unveiling the future .1.3 Hazards assessment in seafood .1.3.1 Biological hazards .1.3.2 Chemical hazards .1.3.3 Physical hazards .1.4 Risks and benefits of seafood consumption .1.4.1 Seafood at the beginning of modern Human brain .1.4.2 Benefits and risks .Chapter 2 Food Safety .Chapter 3 The EN ISO 22000:2005 .Chapter 4 Food Safety Management System EN ISO 22000:2005 .Chapter 5 The FSSC 22000 Certification .Appendix 1 .Appendix 2 .Index

• ISBN: 978-1-118-96507-8
• Editorial: Wiley–Blackwell
• Encuadernacion: Rústica
• Páginas: 200
• Fecha Publicación: 19/02/2016
• Nº Volúmenes: 1
• Idioma: Inglés