HACCP “train-in-action” program in the Lithuanian dairy industry-Reference-Cited by-同舟云学术

HACCP “train-in-action” program in the Lithuanian dairy industry

Published:2001-04 Issue:3 Volume:12 Page:149-156
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Boccas F,Ramanauskas A,Boutrif E,Cavaille P,Lacaze J.M,Pilipiene I

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference4 articles.

1. Understanding the world Trade Organisation Agreement on Sanitary and Phytosanitary Measures. WTO, (1995)

2. Hazard analysis and critical control point (HACCP) system and guidelines for its application. Annex to CAC/RCP 1-1969, Rev. 3 (1997a). Codex Alimentarius, Supplement to volume 1B, General Requirement (Food Hygiene)

3. Food quality and safety systems – A training manual on food hygiene and hazard analysis critical control point (HACCP) system. FAO, (1997b)

4. Quality Management in Dairy Industry., (1999). Phare Programme, European Commission. Final report, September

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