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2. Hazard Analysis and Critical Control Point System — A Guide to Identifying Hazards and Assessing Risks Associated with Food Preperation and Storage;Bryan,1992
3. Guidelines for the Application of the Hazard Analysis Critical Control Point (HACCP) System;Codex (Codex Alimentarius Commission),1993
4. Safety of Drinking Water Disinfection: Balancing Chemical and Microbiological Risks,1993
5. The place of microbiological monitoring in the production of safe drinking water;Havelaar,1993