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
Identifiers and Pagination:Year: 2010
First Page: 30
Last Page: 42
Publisher Id: TOFSJ-4-30
Article History:Received Date: 26/2/2010
Revision Received Date: 27/3/2010
Acceptance Date: 30/14/2010
Electronic publication date: 22/6/2010
Collection year: 2010
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.
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.