Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/56439

TitleFood safety
Author(s)Soares, N.
Martins, Cristina M. A.
Vicente, A. A.
KeywordsBritish Retail Consortium
Codex Alimentarius
food safety
hazard analysis and critical control points
International Features Standard
safe quality food code
Issue dateFeb-2016
PublisherJohn Wiley & Sons
CitationSoares, N.; Martins, Cristina M. A.; Vicente, António A., Food safety. In Nuno F. Soares, António A. Vicente, Cristina M. A. Martins, Food Safety in the Seafood Industry: A practical guide for ISO 22000 and FSSC 22000 implementation, John Wiley & Sons, Ltd, 2016. ISBN: 9781118965108, 31-43
Abstract(s)FAO/WHO Codex Alimentarius consists of a set of standards, internationally recognized and based on scientific knowledge, which arose from the need to harmonize food standards and which began to proliferate in several countries at the beginning of the last century. The hazard analysis and critical control points (HACCP) system is a scientific methodology that identifies, evaluates, and controls biological, chemical, and physical hazards associated with food or that may be introduced during its processing. This chapter presents a brief history of three standards that, as for the FSSC 22000, were benchmarked against the global food safety initiative (GFSI) Guidance Document Sixth Edition for the scope Processing of Animal Perishable Products. It provides a comparison between the number of certification bodies, certified organizations, and the predominant markets of International Features Standard (IFS), British Retail Consortium (BRC), Safe Quality Food (SQF) and FSSC 22000.
TypeBook part
URIhttp://hdl.handle.net/1822/56439
ISBN9781118965108
DOI10.1002/9781118965108.ch2
Publisher versionhttp://eu.wiley.com/WileyCDA/WileyTitle/productCd-1118965078.html
Peer-Reviewedyes
AccessRestricted access (UMinho)
Appears in Collections:CEB - Livros e Capítulos de Livros / Books and Book Chapters

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