Agriculture Reference
In-Depth Information
REFERENCES
Anon. 2004. The Global Food Safety Initiative . 4th ed. http://
www.ciesnet.com/pfiles/programmes/foodsafety/GFSI_
Guidance_Document_4th_edition.pdf .
Anon. 2005. Why do we need ISO 22000? http://www
.bizmanualz.com/information/2005/12/12/why-do-we-
need-iso22000.html .
Anon. 2010a. Food safety programs. http://www.abcr.com/
dep_fsafety.asp .
Anon. 2010b. What is GMP? http://www.prisymls.com/
white-papers/good-manufacturing-practice-gmp/ .
Arvanitoyannis IS. 2009. HACCP and ISO 22000: Applica-
tions to Foods of Animal Origin . Oxford: Wiley-Blackwell.
p 3-45.
Arvanitoyannis IS, Sakkomitrou M. 2010. Introduction to food
safety. In Sun DW, editor. Handbook of Food Safety Engi-
neering . Oxford: Wiley-Blackwell. p 709-32.
Bernhardt HW, Raschke A. 1998. Good manufacturing prac-
tice (GMP) in cane sugar factories. Proc South Afr Sugar-
cane Technol Assess 72: 215-18.
Bertolini M, Rizzi A, Bevilacqua M. 2007. An alternative ap-
proach to HACCP system implementation. J Food Eng 79:
1322-28.
Cormier RJ, Mallet M, Chiasson S, Magnusson H, Valdimars-
son G. 2007. Effectiveness and performance of HACCP-
based programs. Food Control 18: 665-71.
EMD [EMD Chemicals]. 2011. GMP and HACCP.
http://www.emdchemicals.com/food-analytics/gmp-and
haccp/c_x2.b.s1lllqaaaewquafvhtp .
FDA [Food and Drug Administration]. 1997. Hazard analysis
and critical control point principles and application guide-
lines. http://www.fda.gov/food/foodsafety/HazardAnalysis
CriticalControlPointsHACCP/ucm114868.htm .
Gishen M, Stockley C. 1999. The Code of Good Manufac-
turing Practice for the Australian Grape and Wine In-
dustry . Glen Osmond: Australian Wine Research Institute.
24 p.
Jevsnik M, Hlebec V, Raspor P. 2008. Consumers' awareness
of food safety from shopping to eating. Food Control 19:
737-45.
MC [The Management Center]. 2010. Management sys-
tem standards: ISO 22000:2005—Food safety man-
agement system. http://www.mc-med.eu/Private/MSS/Eng/
ISO22000.htm .
Seamana P, Eves A. 2006. The management of food safety—
the role of food hygiene training in the UK service sector.
Hospitality Manage 25: 278-96.
Sun YM, Ockerman HW. 2005. A review of the needs and
current applications of hazard analysis and critical control
point (HACCP) system in foodservice areas. Food Control
16: 325-32.
Tjaart W, Veen S. 2005. International trade and food safety in
developing countries. Food Control 16: 491-96.
UNL [Univ. of Nebraska-Lincoln]. 2005. Food safety: Good
manufacturing practices (GMPs). http://foodsafety.unl.edu/
haccp/prerequisites/gmp.html .
Varzakas T, Tsigarida ET, Apostolopoulos C, Kalogridou-
Vassiliadou D, Jukes DJ. 2006. The role of the Hellenic
Food Safety Authority in Greece—Implementation strate-
gies. Food Control 17: 957-65.
WHO [World Health Organization]. 2008. The HACCP system.
In Hazard Analysis and Critical Control Point Generic Mod-
els for Some Traditional Foods—A Manual for the Eastern
Mediterranean Region. Cairo: World Health Organization.
Search WWH ::




Custom Search