Management of Food Safety and Hygiene: An Overview-Reference-Cited by-同舟云学术

Management of Food Safety and Hygiene: An Overview

Published:2019 Issue: Volume: Page:1-8
ISSN:
Container-title:Health and Safety Aspects of Food Processing Technologies
language:
Short-container-title:

Author:

Masood Farhana,Siddiqui Zarreena,Ahmad Saghir,Malik Abdul

Publisher

Springer International Publishing

Link

http://link.springer.com/content/pdf/10.1007/978-3-030-24903-8_1

Reference7 articles.

1. CAC (Codex Alimentarius Commission) (2001) Basic Text. Food and Agriculture Organization, Rome, Italy

2. Codex Alimentarius Commission (CAC) (2009) Food hygiene (basic texts), 4th edn. World Health Organization Food and Agriculture Organization of the United Nations, Rome

3. Holah J (2014) Hygiene in food processing and manufacturing. In: Motarjemi Y, Lelieveld H (eds) Food safety management: a practical guide for the food industry. Academic, Waltham, MA, pp 623–659

4. Holah J, Margas E, Hagberg R, Warren B, Fraser-Heaps J, Mortimore S (2011) The rise of prerequisites. New Food Magazine 14:11–15

5. Holah J, Margas E, Hagberg R, Warren B, Fraser-Heaps J, Mortimore S (2012) Identifying and controlling microbiological cross-contamination. Food Safety Magazine February–March:54–61

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