1. Assured Produce (2003), General Protocol, April 2003.
2. BS EN 45011: 1995, General Criteria for Certification Bodies Operating Product Certification, BSI, London.
3. CAC (1997), Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its application, Published in Codex Alimentarius Commission Food Hygiene Basic Texts, Revision 3, 1997, ISBN 92‐5‐104021‐4 Incorporated into the General Principles of Food Hygiene CAC/RCP 1–(1969) Rev 3 (1997).
4. CAC (1999), General Principles of Food Hygiene CAC/RCP 1–1969, (Rev 3) 1997; Amend (1999).
5. CAC (2003), Risk Analysis Policies of the Codex Alimentarius Commission, 26th Session July 2003.