1. Hazard analysis and critical control point principles and application guidelines;National Advisory Committee on Microbiological Criteria for Foods;J Food Prot,1998
2. United States Department of Agriculture Food and Inspection Service Title 9 Code of Federal Regulation (CFR) Part 417-“Hazard Analysis and Critical Control Point (HACCP) Systems” for Meat and Poultry Products 1996 2009 http://www.access.gpo.gov/nara/cfr/waisidx_07/9cfr417-07.html
3. US Food and Drug Administration Title 21 Code of Federal Regulation (CFR) Part 120-“Hazard Analysis and Critical Control Point (HACCP) Systems,” Procedures for the Safe and Sanitary Processing and Importing of Juice 2001 2009 http://www.access.gpo.gov/nara/cfr/waisidx_06/21cfr120-06.html
4. US Food and Drug Administration Title 21 Code of Federal Regulation (CFR) Part 123-“Hazard Analysis and Critical Control Point (HACCP) Systems,” Procedures for the Safe and Sanitary Processing and Importing of Fish and Fishery Products 1995 2009 http://www.access.gpo.gov/nara/cfr/waisidx_06/21cfr123-06.html