Food safety in the seafood industry : a practical guide for ISO 22000 and FSSC 22000 implementation

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).