HACCP and ISO 22000: Application to Foods of Animal Origin PDF
Preview HACCP and ISO 22000: Application to Foods of Animal Origin
BLBK053-Arvanitoyannis November26,2008 19:21 HACCP and ISO 22000 Application to Foods of Animal Origin HACCP and ISO 22000 : Application to Foods of Animal Origin Edited by Ioannis S. Arvanitoyannis © 2009 Blackwell Publishing Ltd. ISBN: 978-1-405-15366-9 i BLBK053-Arvanitoyannis November26,2008 19:21 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 BLBK053-Arvanitoyannis November26,2008 19:21 Thiseditionfirstpublished2009 (cid:2)C 2009byBlackwellPublishingLtd BlackwellPublishingwasacquiredbyJohnWiley&SonsinFebruary2007. Blackwell’spublishingprogrammehasbeenmergedwithWiley’sglobalScientific,Technical,andMedical businesstoformWiley-Blackwell. Registeredoffice JohnWiley&SonsLtd,TheAtrium,SouthernGate,Chichester,WestSussex,PO198SQ,UnitedKingdom Editorialoffices 9600GarsingtonRoad,Oxford,OX42DQ,UnitedKingdom 2121StateAvenue,Ames,Iowa50014-8300,USA Fordetailsofourglobaleditorialoffices,forcustomerservicesandforinformationabouthowtoapplyfor permissiontoreusethecopyrightmaterialinthisbookpleaseseeourwebsiteat www.wiley.com/wiley-blackwell. Therightoftheauthortobeidentifiedastheauthorofthisworkhasbeenassertedinaccordancewiththe Copyright,DesignsandPatentsAct1988. Allrightsreserved.Nopartofthispublicationmaybereproduced,storedinaretrievalsystem,ortransmitted, inanyformorbyanymeans,electronic,mechanical,photocopying,recordingorotherwise,exceptas permittedbytheUKCopyright,DesignsandPatentsAct1988,withoutthepriorpermissionofthepublisher. Wileyalsopublishesitsbooksinavarietyofelectronicformats.Somecontentthatappearsinprintmaynotbe availableinelectronicbooks. Designationsusedbycompaniestodistinguishtheirproductsareoftenclaimedastrademarks.Allbrandnames andproductnamesusedinthisbookaretradenames,servicemarks,trademarksorregisteredtrademarksof theirrespectiveowners.Thepublisherisnotassociatedwithanyproductorvendormentionedinthisbook. Thispublicationisdesignedtoprovideaccurateandauthoritativeinformationinregardtothesubjectmatter covered.Itissoldontheunderstandingthatthepublisherisnotengagedinrenderingprofessionalservices.If professionaladviceorotherexpertassistanceisrequired,theservicesofacompetentprofessionalshouldbe sought. 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 BLBK053-Arvanitoyannis November28,2008 13:4 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 v BLBK053-Arvanitoyannis November26,2008 19:21 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 vi BLBK053-Arvanitoyannis November26,2008 19:21 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) vii BLBK053-Arvanitoyannis November26,2008 19:21 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 BLBK053-Arvanitoyannis November26,2008 19:21 Abbreviations ix GRAS Generallyrecognisedassafe MRL Maximumresiduelimit GTX Gliotoxin MRM Mechanicallyremovedmeat HACCP Hazardanalysiscriticalcontrol MSRV Modifiedsemi-solid point Rappaport–Vassiliadis HAH Halogenatedaromatichydrocarbons MUG Methylumbelliferyl-b-glucuronide HCP Hygieniccontrolpoint NACMCF NationalAdvisoryCommitteeon HDPE High-densitypolyethylene MicrobiologicalCriteriaforFoods HFP Histaminefishpoisoning NASA NationalAeronauticsandSpace HHP Highhydrostaticpressure Administration HIMP HACCP-basedinspectionmodel ND Newcastledisease project NDV Newcastlediseasevirus HMMLPS High-molecular-mass NF Nanofiltration lipopolysaccharide NFDM Non-fatdriedmilk HP Highpressure NIR Near-infrared HRAs Halogen-releasingagents NIRS Near-infraredreflectance HTST High-temperatureshorttime spectroscopy HUS Haemolyticuraemicsyndrome NOAEL No-observed-adverse-effectlevel IARC InternationalAgencyforResearch NOP NationalOrganizationof onCancer Pharmaceuticals ICMSF InternationalCommissionon NRA NationalRestaurantAssociation MicrobiologicalSpecificationsfor NRTE Non-readytoeat Foods NSLAB Non-starterlacticacidbacteria IDF InternalDairyFederation NTMS Non-traditionalmeatstarter IEF Isoelectricfocusing OCDD 1,2,3,4,5,6,7,8,9- IgC ImmunoglobulinC Octachlorodibenzo-p-dioxin IID Infectiousintestinaldisease OCPs Organochlorinatedpesticides IMF Instantmilkformula OIE OfficeInternational-Epizooties IT Informationtheory OR Oddsratio JD Johne’sdisease PAGE Parametricanalysisofgeneset LAB Lacticacidbacteria enrichment Lb Lactobacilli PAHs Polycyclicaromatichydrocarbons LCA Lifecycleanalysis/assessment PCBs Polychlorinatedbiphenyls LDA Lineardiscriminantanalysis PCDF Polychlorinateddibenzofurans LEW Liquideggwhite PET Polyethyleneterephthalate LEY Liquideggyolk PFGE Pulsed-fieldgelelectrophoresis LIFO Lastinfirstout PFMEA Productionfailuremodeandeffect LISA Longitudinallyintegratedsafety analysis assurance PP Polypropylene Ln Leuconostoc p,p-DDE Dichlorodiphenyldichloroethylene LPS Lipopolysaccharide PPR Pestedespetitsruminants LSL Longshelflife PRM Processriskmodel MAP Modifiedatmospherepackaging PRP Prerequisiteprogramme MBR Methylenebluereduction PS Polystyrene MDM Mechanicallydebonedturkeymeat PUFA Polyunsaturatedfattyacids MF Microfiltration QA Qualityassurance MILP Mixed-integerlinearprogramming QACs Quaternaryammoniumcompounds MIR Minimalinfectiousrange QCM Qualitycontrolmethodology MMT Millionmetrictonnes QRA Quantitativeriskassessment MP Minimallyprocessed RASFF RapidAlertSystemforFoodand MPC Milkproteinconcentrate Feed MPN Mostprobablenumber RFID Radio-frequencyidentification MR Multi-resistant RLU Relativelightunit MRA Microbiologicalriskassessment RO Reverseosmosis BLBK053-Arvanitoyannis November26,2008 19:21 x Abbreviations RP-HPLC Reversedphasehigh-performance TLC Thinliquidchromatography liquidchromatography TPC Totalplatecount RPN Riskprioritynumber TSE Transmissiblespongiform RTE Readytoeat encephalopathy RTU Readytouse TTI Time–temperatureindicators SCAP Self-careactionprogramme TVBN Totalvolatilebasicnitrogen SCM Standardculturalmethod TVC Totalviablecount SE Salmonellaenteritidis UCFM Uncookedcomminutedfermented SMEs Small-andmedium-sizedenterprises meat SOP Standardoperatingprocedure UF Ultrafiltration SPC Statisticalprocesscontrol UHT Ultra-hightemperature SPF Specificpathogen-free USDA UnitedStatesDepartmentof SPR Surfaceplasmonresonance Agriculture SPS Sanitaryandphytosanitary VEE Viralequineencephalomyelitis SSOP Sanitationstandardoperation VS Vesicularstomatitis procedure VSP Verysmallplant Str Streptococcus VT1 Verotoxin1 SVD Swinevesiculardisease VT2 Verotoxin2 TBARS Thiobarbituricacid-reactive VTEC Verocytotoxin-producing substance Escherichiacoli TBT Technicalbarrierstotrade WOF Warmedoverflavour TEQ Toxicequivalentquantity WPC Wheyproteinconcentrate TGI TiergesandHeitsIndex WTO WorldTradeOrganization
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