1. Corlett, D.A. and Stier, R.F. 1991. Risk assessment within the HACCP system. Food Control. 2:71–72.
2. Corlett, D.A. and Stier, R.F. 1990. Course manual: A Practical Application of HACCP. ESCAgenetics Corporation, San Carlos, CA. Licensed to D.A. Corlett, 5745 Amaranth Place, Concord, CA 94521.
3. National Advisory Committee on Microbiological Criteria for Foods (NACMCF). HACCP Principles for Food Production. FSIS Information Office, Washington, DC.