Food Safety Management, GMP & HACCP-Reference-Cited by-同舟云学术

Food Safety Management, GMP & HACCP

Published:2022-05-29 Issue: Volume: Page:217-236
ISSN:1572-0330
Container-title:Elementary Food Science
language:
Short-container-title:

Author:

Owusu-Apenten Richard,Vieira Ernest

Publisher

Springer International Publishing

Link

https://link.springer.com/content/pdf/10.1007/978-3-030-65433-7_10

Reference64 articles.

1. Appling XS, Lee P, Hedberg CW (2018) Understanding the relation between establishment food safety management and risk factor violations cited during routine inspections. J Food Prot 81(12):1936–1940

2. Bas M, Yuksel M, Cavusoglu T (2007) Difficulties and barriers for the implementing of HACCP and food safety systems in food businesses in Turkey. Food Control 18(2):124–130. https://doi.org/10.1016/j.foodcont.2005.09.002

3. Charalambous M, Fryer PJ, Panayides S, Smith M (2015) Implementation of Food Safety Management Systems in small food businesses in Cyprus. Food Control 57:70–75. https://doi.org/10.1016/j.foodcont.2015.04.004

4. Codex Alimentarius Commission (1969, 2003) General principles of food hygiene CAC/RCP 1–1969. Retrieved from http://www.codexalimentarius.org/input/download/standards/23/CXP_001e.pdf

5. Codex Alimentarius Commission (2014) Food hygiene, 5th edn. Retrieved from ftp://ftp.fao.org/codex/Publications/Booklets/Hygiene/FoodHygiene_2013e.pdf

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