HACCP and ISO 22000 : Application to Foods of Animal Origin

561 Pages·2009·3.72 MB·English

by  Ioannis S. Arvanitoyannis

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HACCP and ISO 22000
Application to Foods of Animal Origin
i
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Dedicatedto
mybelovedwifeNicoleforhercontinuousandunfailing
supportthroughoutthelongpreparationofthisbook
and
mychildrenIason,Artemis-EleniandNefeli-Kallisti,
whosepresencehaslightenedandwarmedourlives.
IoannisS.Arvanitoyannis
ii
BLBK053-Arvanitoyannis November26,2008 19:21
HACCP and ISO 22000
Application to Foods of Animal Origin
Ioannis S. Arvanitoyannis
Department of Agriculture, Ichthyology
Aquatic Environment,
School of Agricultural Sciences,
University of Thessaly, Greece
A John Wiley & Sons, Ltd., Publication
iii
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Thiseditionfirstpublished2009
(cid:2)C 2009byBlackwellPublishingLtd
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LibraryofCongressCataloging-in-PublicationData
HACCPandISO22000:applicationtofoodsofanimalorigin/IoannisS.Arvanitoyannis.
p.cm.
Includesbibliographicalreferencesandindex.
ISBN978-1-4051-5366-9(printedcasehardback:alk.paper) 1.Foodofanimalorigin–Contamination.
2.HazardAnalysisandCriticalControlPoint(Foodsafetysystem) I.Arvanitoyannis,IoannisS.
TX555.H33 2009
363.19(cid:3)262–dc22
2008017935
AcataloguerecordforthisbookisavailablefromtheBritishLibrary.
(cid:1)r
Setin9.5/11ptTimesTenbyAptara Inc.,NewDelhi,India
PrintedinSingaporebyC.O.S.PrintersPteLtd
1 2009
iv
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Contents
Contributors vi
Preface vii
Abbreviations viii
PartI Introduction
1 HACCPandISO22000–AComparisonoftheTwoSystems 3
IoannisS.ArvanitoyannisandAikateriniKassaveti
2 ASummaryofEU,USandCanadianLegislationRelatingtoSafetyinFoodsofAnimalOrigin 46
IoannisS.ArvanitoyannisandPersefoniTserkezou
PartII ImplementingHACCPandISO22000forFoodsofAnimalOrigin
3 DairyFoods 91
IoannisS.Arvanitoyannis,TheodorosH.VarzakasandMariaKoukaliaroglou-vanHouwelingen
4 MeatandMeatProducts 181
IoannisS.Arvanitoyannis,TheodorosH.VarzakasandPersefoniTserkezou
5 Poultry 277
IoannisS.ArvanitoyannisandTheodorosH.Varzakas
6 Eggs 309
IoannisS.Arvanitoyannis,TheodorosH.Varzakas,KonstantinaTzifaandDemetriosPapadopoulos
7 Seafood 360
IoannisS.ArvanitoyannisandTheodorosH.Varzakas
8 Catering 453
IoannisS.ArvanitoyannisandTheodorosH.Varzakas
9 ConclusionsandFutureDirections 530
IoannisS.Arvanitoyannis
Index 539
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Contributors
IoannisS.Arvanitoyannis SchoolofAgriculturalSciences
DepartmentofAgriculture, UniversityofThessaly
IchthyologyandAquaticEnvironment FytokouStreet
SchoolofAgriculturalSciences NeaIoniaMagnessias38446Volos
UniversityofThessaly Hellas,Greece
FytokouStreet
NeaIoniaMagnessias38446Volos PersefoniTserkezou
Hellas,Greece DepartmentofAgriculture,
IchthyologyandAquaticEnvironment
MariaKoukaliaroglou-vanHouwelingen SchoolofAgriculturalSciences
DepartmentofAgriculture, UniversityofThessaly
IchthyologyandAquaticEnvironment FytokouStreet
SchoolofAgriculturalSciences NeaIoniaMagnessias38446Volos
UniversityofThessaly Hellas,Greece
FytokouStreet
NeaIoniaMagnessias38446Volos KonstantinaTzifa
Hellas,Greece DepartmentofProcessingofAgricultural
Products
AikateriniKassaveti TEIKalamata
DepartmentofAgriculture, Kalamata,Hellas(Greece)
IchthyologyandAquaticEnvironment
SchoolofAgriculturalSciences TheodorosH.Varzakas
UniversityofThessaly DepartmentofProcessingofAgricultural
FytokouStreet Products
NeaIoniaMagnessias38446Volos TEIKalamata
Hellas,Greece Kalamata,Hellas(Greece)
DemetriosPapadopoulos
DepartmentofAgriculture,
IchthyologyandAquaticEnvironment
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Preface
Numerousfoodcriseshaveoccurredgloballyinrecent This book aims at addressing a current gap in the
years,originatinginbothprimaryagriculturalproduc- foodsafetyfieldbyprovidinganumberofexamplesil-
tion and in the food manufacturing industries. Cases lustratingtheapplicationofISO22000toproductsof
haveincluded: animal origin. The book includes nine chapters bear-
ingthefollowingtitles:(1)HACCPandISO22000–
theoutbreakof‘madcowdisease’
a comparison of the two systems, (2) A summary of
thepresenceofdioxinsinanimalfeed
EU, US and Canadian legislation relating to safety
theuseofthedyeSudanRedI
in foods of animal origin, (3) Dairy foods, (4) Meat
thepresenceofacrylamideinvariousfried/bakedfoods
andmeatproducts,(5)Poultry,(6)Eggs,(7)Seafood,
the presence of pesticides, nitrates, dioxins, furans in
(8)Cateringand(9)Conclusionsandfuturedirections.
foodsandmislabelledorunlabelledgeneticallymod-
Several examples per food category are provided
ifiedfoods
andnumerousreferencesarecited(morethan1600).
Bothgovernmentsandconsumerslostconfidencethat Itisanticipatedthatthisbookwillbeausefultool
appliedquality(ISO9001:2000)andsafety(HACCP) forundergraduateandpostgraduatestudents,univer-
control systems were being effectively operated. In sityprofessors,researchers,consultantsandindustrial-
view of the fact that the previously applied HACCP istswhowouldliketohaveaccesstoappliedexamples
system did not manage to solve all food safety and ofISO22000andhowitdiffersfromHACCP.
quality-relatedproblems(mainlyduetochemicaland
microbiologicalhazards),anothersystem,ISO22000: IoannisS.Arvanitoyannis
2005, quality and safety, was put forward which is AssociateProfessor
anticipatedtoimprovethesituation. UniversityofThessaly,Hellas(Greece)
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Abbreviations
ADI Acceptabledairyintake E.coli Escherichiacoli
AEA AssociationofEuropeanAirlines EDP Experimentaldairyplant
AFB1 AflatoxinB1 EHEC EnterohaemorrhagicE.coli
AFLP Amplifiedfragmentlength EHS Environmentalhealthspecialist
polymorphism EL Extrudedlinseed
AFM1 AflatoxinM1 ELISA Enzyme-linkedimmunosorbent
AHS Africanhorsesickness assay
ALARA Aslowasreasonablyachievable EMAR Eco-ManagementandAudit
ALOP Appropriatelevelofprotection Regulation
AMI AmericanMeatInstitute EO Electrolysedoxidising
APC Aerobicplatecount EPA EnvironmentalProtectionAgency
APMV-1 Avianparamyxovirusserotype-1 EU EuropeanUnion
AR Antimicrobialresistant FAO FoodandAgriculture
ASF Africanswinefever Organization
ATP Adenosinetriphosphate FDA FoodandDrugAdministration
AVC Aerobicviablecount FFQ Foodfrequencyquestionnaire
BHT Butylatedhydroxytoluene FIFO Firstinfirstout
BMPs Bestmanagementpractices FMD Foot-and-mouthdisease
BSE Bovinespongiformencephalopathy FMEA Failure,modeandeffectanalysis
BVD Bovineviraldiarrhoea FMI FoodMarketingInstitute
CBI Computer-basedinstructions FMM FoodMicroModel
CCPs Criticalcontrolpoints FPLC Fastproteinliquidchromatography
CFIA CanadianFoodInspectionAgency FSMS Foodsafetymanagementsystem
cfu Colonyformingunit FSO Foodsafetyobjectives
CP Commercialplant GAP Goodagriculturepractice
CPs Controlpoints GATT GeneralAgreementonTariffsand
CPU Centralprocessingunit Trade
CSF Classicalswinefever GC Gaschromatography
DDD Dichlorodiphenyldichloroethane GFP Goodfarmingpractice
DDE Dichlorodiphenyldichloroethylene GHA GreenHealthAuthorities
DDT Dichlorodiphenyltrichloroethane GHCP Goodhygienecontrolpoint
DEFT Directepifluorescentfiltertechnique GHP Goodhygienepractice
DIS DraftInternationalStandard GL Groundlinseed
DM Drymatter GLC Gas–liquidchromatography
DSI Directsampleintroduction GMDP Goodmanufacturingand
DSP Diarrheticshellfishpoisoning distributionpractice
EAN Europeanarticlenumber GMOs Geneticallymodifiedorganisms
EBL Enzooticbovineleucosis GMP Goodmanufacturingpractice
viii