1. Predictive of productive food microbiology;Baird-Parker,1987
2. Guidelines to the Establishment of Hazards Analysis Critical Control Point (HACCP);Technical Manual No. 19,1987
3. Microorganisms in Foods 4. Application of the Hazard Analysis Critical Control Point (HACCP) System to Assure Microbiological Safety and Quality;International Commision of Microbiological Specifications for Food,1988
4. The use of HAZOP hazard analysis to identify critical control points for the microbiological safety of food;Mayes;Food Quality and Prefrence,1989
5. First Report on the Microbiological Safety of Food;Richmond Committee,1990