Hazard Analysis and Critical Control Point System (HACCP)-Reference-Cited by-同舟云学术

Hazard Analysis and Critical Control Point System (HACCP)

Published:2014 Issue: Volume: Page:845-872
ISSN:
Container-title:Food Safety Management
language:
Short-container-title:

Author:

Motarjemi Yasmine

Publisher

Elsevier

Reference21 articles.

1. CAC (Codex Alimentarius Commission), 2003. Hazard analysis and critical control point (HACCP) system and guidelines for its application. In Food Hygiene Basic Texts (CAC/RCP 1-1969, Rev. 4, Recommended International Code of Practice General Principles of Food Hygiene. Food and Agriculture Organization: Rome.

2. Guidelines for the Validation of Food Safety Control Measures, CAC/GL 69 – 2008 Joint FAO/WHO Food Standard Programme;CAC (Codex Alimentarius Commission),2008

3. ISO, 2005. ISO 22000. Food safety management systems – requirements for any organization in the food chain. International Organization for Standardization: Geneva.

4. Food safety, HACCP and the increase in foodborne diseases: a paradox?;Motarjemi;Food Control,1999

5. Importance of HACCP for public health and development: the role of the World Health Organization;Motarjemi;Food Control,1996

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