RESEARCH ARTICLE


Quality and Safety Assurance According to ISO 22000: 2005 in a Meat Delicatessen Industry of Cyprus



Antonis A. Zorpas*, 1, Constantina Tzia2, Irene Voukali1, Athina Panayiotou3
1 ENVITECH: Institute of Environmental Technology and Sustainable Development, P.O. Box 34073, 5309, Paralimni, Cyprus
2 Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St, Polytechnioupoli, Zografou, 15780, Athens, Greece
3 Cyprus Certification Company (CYS - Lead Auditor, Quality Manager) 30, Costa Anaxagora Street, 3rd floor, 2014 Nicosia, Cyprus, P.O. Box 16197, 2086 Nicosia, Cyprus


© 2010 Zorpas et al.;

open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: https://creativecommons.org/licenses/by/4.0/legalcode. This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

* Address correspondence to this author at the ENVITECH: Institute of Environmental Technology and Sustainable Development, P.O. Box 34073, 5309, Paralimni, Cyprus; Tel: +357-23743440; Fax: +357-23743441; E-mail: antoniszorpas@envitech.org


Abstract

Quality and safety are very important for the meat delicatessen industries. In Cyprus, food industries have started to apply safety programs the past few years in a preliminary way in order to comply with the current food safety directives or regulations. The verification activities in food industries encompass sampling for monitoring GMPs-GHPs and CCPs and determination of microbiological variables, review of records, flow diagrams and HACCP plan. The present paper describes the application of the above according to the standard ISO 22000:2005 in a meat delicatessen industry in Cyprus.

Keywords: Meat delicatessen, meat hygiene, GMPs-GHPs, HACCP, ISO 22000.