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

Format:

Book

Author/Creator:

Soares, Nuno F.

Contributor:

Vicente, António A.

Martins, Cristina M. A.

Language:

English

Subjects (All):

Seafood industry--Quality control.

Physical Description:

1 online resource (197 pages)

Edition:

1st ed.

Place of Publication:

Newark : John Wiley & Sons, Incorporated, 2016.

Contents:

Intro

Title Page

Copyright Page

Contents

Foreword

Acknowledgements

Disclaimer

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 the seafood industry

1.2.1 Development of the fish industry

1.2.2 Fish consumption and international trade

1.2.3 Fish production

1.2.4 Fish as a source of income

1.2.5 World fleet

1.2.6 The status of fishery resources

1.2.7 Unveiling the future

1.3 Hazard 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

2.1 Introduction

2.2 The Codex Alimentarius

2.3 HACCP system: Hazard analysis and critical control points

2.3.1 History

2.3.2 HACCP system

2.4 Food safety standards

2.4.1 IFS Food Standard (Version 6)

2.4.2 BRC Global Standard for Food Safety (Issue 6)

2.4.3 SQF Code (7th Edition Level 2)

Chapter 3 The EN ISO 22000:2005

3.1 History

3.2 Structure

3.3 Implementation

3.3.1 Pressure (drivers)

3.3.2 Method of implementation

3.3.3 Difficulties and challenges

3.3.4 Benefits

3.4 Changes in the organization

3.4.1 Initial resistance

3.4.2 Other changes

3.4.3 Factors for success

3.5 Technical specification ISO/TS 22002-1

Chapter 4 Food safety management system EN ISO 22000:2005

4.1 Introduction (Clauses 1-3)

4.2 Food safety management system (Clause 4)

4.2.1 General requirements (Clause 4.1)

4.2.2 Documentation requirements (Clause 4.2)

4.3 Management responsibility (Clause 5)

4.3.1 Management commitment (Clause 5.1).

4.3.2 Food safety policy (Clause 5.2)

4.3.3 Food Safety Management System planning (Clause 5.3)

4.3.4 Responsibility and authority (Clause 5.4)

4.3.5 Food Safety Team leader (Clause 5.5)

4.3.6 Communication (Clause 5.6)

4.3.7 Emergency preparedness and response (Clause 5.7)

4.3.8 Management review (Clause 5.8)

4.4 Resource management (Clause 6)

4.4.1 Human resources (Clause 6.2)

4.4.2 Infrastructure and work environment (Clauses 6.3 and 6.4)

4.5 Planning and realization of safe products (Clause 7)

4.5.1 General (Clause 7.1)

4.5.2 Prerequisite program (PRPs) (Clause 7.2)

4.5.3 Preliminary steps to enable hazard analysis (Clause 7.3)

4.5.4 Hazard analysis (Clause 7.4)

4.5.5 Establishing the operational prerequisite programs (PRPs) (Clause 7.5)

4.5.6 Establishing the HACCP plan (Clause 7.6)

4.5.7 Updating of preliminary information and documents specifying the PRPs and the HACCP plan (Clause 7.7)

4.5.8 Verification planning (Clause 7.8)

4.5.9 Traceability system (Clause 7.9)

4.5.10 Control of nonconformity (Clause 7.10)

4.6 Validation, verification, and improvement of food safety management system (Clause 8)

4.6.1 General (Clause 8.1)

4.6.2 Validation of control measure combinations (Clause 8.2)

4.6.3 Control of monitoring and measuring (Clause 8.3)

4.6.4 Food safety management system verification (Clause 8.4)

4.6.5 Improvement (Clause 8.5)

Chapter 5 The FSSC 22000 certification

5.1 History

5.2 Scope

5.2.1 Certification scope

5.3 Prerequisite program

5.4 Additional requirements

5.4.1 Specifications for services

5.4.2 Supervision of personnel in application of food safety principles

5.4.3 Specific regulatory requirements

5.4.4 Announced but unscheduled audits of certified organizations

5.4.5 Management of inputs

Appendix 1

Appendix 2.

References

Index

EULA.

Notes:

Description based on publisher supplied metadata and other sources.

Other Format:

Print version: Soares, Nuno F. Food Safety in the Seafood Industry

ISBN:

9781118965092

OCLC:

935254362