Implementation of Hazard Analysis and Critical Control Points System in the Food Industry: Impact on Safety and the Environment-Reference-Cited by-同舟云学术

Implementation of Hazard Analysis and Critical Control Points System in the Food Industry: Impact on Safety and the Environment

Published:2011-10-11 Issue: Volume: Page:21-37
ISSN:
Container-title:Novel Technologies in Food Science
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Author:

Cusato Sueli,Tavolaro Paula,de Oliveira Carlos Augusto Fernandes

Publisher

Springer New York

Link

http://link.springer.com/content/pdf/10.1007/978-1-4419-7880-6_2

Reference47 articles.

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3. Bata D et al. Cost of GHP improvement and HACCP adoption of an airline catering company. Food Control. 2006;17(5):414–9. Guildford.

4. Bauman H. HACCP: concept, development, and application. Food Technol. 1990;44(5):156–9. Champaign.

5. Bauman HE. The origin and concept of HACCP. In: Pearson AM, Dutson TR, editors. HACCP in meat, poultry and fish processing. London: Chapman & Hall; 1995. p. 1–7.

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