An Introduction to HACCP and Its Role in Food Safety Control

Author:

Mortimore Sara,Wallace Carol

Publisher

Springer US

Reference38 articles.

1. Breuer, T. (1999) CDC investigations: the May 1998 outbreak of Salmonella agona linked to cereal. Cereal Food World. 44(4), 185-186

2. Campden BRI (2010) HACCP in Produce and Feed Guideline No 64. Campden BRI, Chipping Campden, UK

3. Codex Committee on Food Hygiene (1993) Guidelines for the Application of the Hazard Analysis Critical Control Point (HACCP) System, in Training Considerations for the Application of the HACCP System to Food Processing and Manufacturing, WHO/FNU/FOS/93.3 II, World Health Organization, Geneva.

4. Codex Committee on Food Hygiene (1997) HACCP System and Guidelines for its Application, Annex to CAC/RCP 1–1969, Rev. 3, in Codex Alimentarius Food Hygiene Basic Texts, Food and Agriculture Organization of the United Nations World Health Organization, Rome.

5. Codex (Joint FAO/WHO Food Standards Programme, Codex Alimentarius Commission), 2003, Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application, in Food Hygiene Basic Texts, 3rd Ed., Rome, Joint FAO/WHO Food Standards Programme, Food and Agriculture Organization of the United Nations, http://www.fao.org/docrep/006/y5307e/y5307e00.htm

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