1. Bauman HE 1995. The Origin and Concept of HACCP. In: Pearson AM Duston TR eds. HACCP in Meat Poultry and Fish Processing. Advances in Meat Research Series Volume 10. Blackie Academic & Professional.
2. CFR 1992. Code of Federal Regulations Title 21 Part 108. Washington DC USA: US Government Printing Office.
3. Codex Alimentarius Commission 1995. Codex alimentarius general principles of food hygiene. Rome Italy: Codex Alimentarius Commission Food and Agriculture Organization of the United Nations Alinorm 95/13.
4. EC 1991. Council Directive 91/493/EEC of 22 July 1991 laying down the health conditions for the production and the placing on the market of fishery products. Brussels Belgium: European Commission.
5. EC 1994. Commission Decision 94/356/EC of 20 May 1994 laying down detailed rules for the application of Council Directive 91/493/EEC as regards own health checks on fishery products. Brussels Belgium: European Commission.