Author:
,Ricci Antonia,Chemaly Marianne,Davies Robert,Fernández Escámez Pablo Salvador,Girones Rosina,Herman Lieve,Lindqvist Roland,Nørrung Birgit,Robertson Lucy,Ru Giuseppe,Simmons Marion,Skandamis Panagiotis,Snary Emma,Speybroeck Niko,Ter Kuile Benno,Threlfall John,Wahlström Helene,Allende Ana,Barregård Lars,Jacxsens Liesbeth,Koutsoumanis Kostas,Sanaa Moez,Varzakas Theo,Baert Katleen,Hempen Michaela,Rizzi Valentina,Van der Stede Yves,Bolton Declan
Subject
Plant Science,Veterinary (miscellaneous),Animal Science and Zoology,Microbiology,Food Science,Parasitology
Reference45 articles.
1. Application of ISO 22000 and failure mode and effect analysis (FMEA) for industrial processing of salmon: a case study;Arvanitoyannis;Critical Reviews in Food Science and Nutrition,2008
2. Barriers of HACCP team members to guideline adherence;Azanza;Food Control,2005
3. The HACCP system implementation in small businesses of Madrid's community;Celaya;Food Control,2007
4. CAC (Joint FAO/WHOFood Standards Programme, Codex Alimentarius Commission), 2009. Hazard analysis and critical control point (HACCP) system and guidelines for its application, 4th Edition. In Food hygiene basic texts: Rome: Joint FAO/WHO Food Standards Programme, Food and Agriculture Organization of the United Nations. Available online: http://www.fao.org/docrep/012/a1552e/a1552e00.htm [Accessed: February 2016].
5. CAC (Codex Alimentarius Commission) 2003. General principles of food hygiene CAC/RCP 1–1969. Available online: http://www.fao.org/input/download/standards/23/CXP_001e.pdf