Risk management in primary apicultural production. Part 2: a Hazard Analysis Critical Control Point approach to assuring the safety of unprocessed honey-Reference-Cited by-同舟云学术

Risk management in primary apicultural production. Part 2: a Hazard Analysis Critical Control Point approach to assuring the safety of unprocessed honey

Published:2011-06 Issue:2 Volume:31 Page:87-97
ISSN:0165-2176
Container-title:Veterinary Quarterly
language:en
Short-container-title:Veterinary Quarterly

Author:

Formato Giovanni,Zilli Romano,Condoleo Roberto,Marozzi Selene,Davis Ivor,Smulders Frans J.M.

Publisher

Informa UK Limited

Subject

General Veterinary

Link

http://www.tandfonline.com/doi/pdf/10.1080/01652176.2011.567755

Reference40 articles.

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2. Bruneau, E, Delso, NS and Besana, A. 2009. Securing bee health and honey quality [MI(09)8583]. Personal presentation at the workshop on ‘Medicines for bees and what the EMEA can do to increase the availability’, Dec 14 and 15

3. CAC 1999. Recommended international code of practice: general principles of food hygiene. Rome, Italy: FAO/WHO. Document CAC/RCP 1-1996, Rev. 4-2003

4. CAC 2002. Principles and guidelines for the conduct of microbiological risk assessment. Rome, Italy: FAO/WHO. Document CAC/GL30

5. Canadian Food Inspection Agency. 2010. Food safety enhancement program (FSEP) manual [Internet]. Available from:www. inspection.gc.ca/english/fssa/polstrat/haccp/haccpe.shtml; accessed 2001 Feb 14

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