Food Safety in the Seafood Industry

Seafood is one of the most traded commodities worldwide. It is thus imperative that all companies and official control agencies ensure seafood safety and quality throughout the supply chain. Written in an accessible and succinct style, Food Safety in Seafood Industry: A practical guide for ISO 22000 and FSSC 22000 implementation brings together in one volume key information for those wanting to implement ISO 22000 or FSSC 22000 in the seafood manufacturing industry. Concise and highly practical, this book comprises: a presentation of seafood industry and its future perspectives the description of the main hazards associated to seafood (including an annexe featuring the analysis of notifications related with such hazards published by Rapid Alert System for Food and Feed - RASFF) interpretation of ISO 22000 clauses together with practical examples adapted to the seafood manufacturing industry the presentation of the most recent food safety scheme FSSC 22000 and the interpretation of the additional clauses that this scheme introduces when compared to ISO 22000 This practical guide is a valuable resource for seafood industry quality managers, food technologists, managers, consultants, professors and students. This book is a tool and a vehicle for further cooperation and information interchange around seafood safety and food safety systems. QR codes can be found throughout the book; when scanned they will allow the reader to contact the authors directly, know their personal views on each chapter and even access or request more details on the book content. We encourage the readers to use the QR codes or contact the editors via e-mail (foodsatefybooks@gmail.com) or Twitter (@foodsafetybooks) to make comments, suggestions or questions and to know how to access the Extended Book Content.

Seafood is one of the most traded commodities worldwide. It is thus imperative that all companies and official control agencies ensure seafood safety and quality throughout the supply chain. Written in an accessible and succinct style, Food Safety in Seafood Industry: A practical guide for ISO 22000 and FSSC 22000 implementation brings together in one volume key information for those wanting to implement ISO 22000 or FSSC 22000 in the seafood manufacturing industry.Concise and highly practical, this book comprises:* a presentation of seafood industry and its future perspectives* the description of the main hazards associated to seafood (including an annexe featuring the analysis of notifications related with such hazards published by Rapid Alert System for Food and Feed - RASFF)* interpretation of ISO 22000 clauses together with practical examples adapted to the seafood manufacturing industry* the presentation of the most recent food safety scheme FSSC 22000 and the interpretation of the additional clauses that this scheme introduces when compared to ISO 22000This practical guide is a valuable resource for seafood industry quality managers, food technologists, managers, consultants, professors and students.This book is a tool and a vehicle for further cooperation and information interchange around seafood safety and food safety systems. QR codes can be found throughout the book; when scanned they will allow the reader to contact the authors directly, know their personal views on each chapter and even access or request more details on the book content. We encourage the readers to use the QR codes or contact the editors via e-mail (foodsatefybooks@gmail.com) or Twitter (@foodsafetybooks) to make comments, suggestions or questions and to know how to access the Extended Book Content.

ForwardAcknowledgmentsIntroductionChapter 1 Fishery Sector1.1 Characterization of seafood1.1.1 Classification1.1.2 Anatomy1.1.3 Chemical composition1.1.4 Marine Ecosystem1.2 Characterization of seafood industry1.2.1 Development of Fish Industry1.2.2 Fish consumption and international trade1.2.3 Fish production1.2.4 Fish as source of income1.2.5 World fleet1.2.6 The status of fishery resources1.2.7 Unveiling the future1.3 Hazards assessment in seafood1.3.1 Biological hazards1.3.2 Chemical hazards1.3.3 Physical hazards1.4 Risks and benefits of seafood consumption1.4.1 Seafood at the beginning of modern Human brain1.4.2 Benefits and risksChapter 2 Food SafetyChapter 3 The EN ISO 22000:2005Chapter 4 Food Safety Management System EN ISO 22000:2005Chapter 5 The FSSC 22000 CertificationAppendix 1Appendix 2Index