Food hygiene and safety

This book focuses on the good hygiene practices to be implemented within a food industry to ensure the safety and wholesomeness of food. A description of the main requirements in terms of hygiene of the 5M (material method manpower environment and raw material) has been developed in this book. The structure of ISO 22000 version 2005 which describes the requirements for the implementation of a food safety management system has been presented with emphasis on the HACCP (HAZARD ANALYSIS CONTROL CRITICAL POINT) method which defines the different steps to be implemented within a food chain in order to prevent potential hazards and to control the critical points