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Case Studies in Food Safety and Authenticity by Jeffrey Hoorfar

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25

Challenges in food safety certification of a small enterprise producing a speciality product in Cyprus

E.H. Drosinos, S.G. Charalambidou and P.N. Skandamis,     Agricultural University of Athens, Greece

Abstract:

This is the history of an attempt to put together a food safety management system (FSMS) for a small enterprise in Cyprus. The enterprise produces zalatina, a ready-to-eat pork jelly, made of raw materials capable of supporting survival and/or growth of pathogens. According to existing EU legislation, it is compulsory for the food industry to demonstrate and verify the operation of a system that covers its legal obligations with regard to food safety management. The most widely established system for food safety assurance is hazard ...

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