Food products and consumer protection. A Conceptual approach and a glossary of terms

International Journal of Food Microbiology

Volumn 30, Issue 1-2, 1996, Pages 175-185

  Notermans, S ^a   Mead, G C ^b   Jouve, J L ^c  

^a NATIONAL INSTITUTE FOR PUBLIC HEALTH AND THE ENVIRONMENT   (Netherlands)

^b ROYAL VETERINARY COLLEGE   (United Kingdom)

^c LUNAM UNIVERSITÉ   (France)

Author keywords

Food safety; Glossary of terms

Indexed keywords

ARTICLE; CONSUMER; FOOD SAFETY; PROTECTION; RISK ASSESSMENT;

EID: 0030174219     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/0168-1605(96)00998-1     Document Type: Article

References (4)

1. FAO/WHO (1995) Application of risk analysis to food standards issues, Geneva, 1995.
2. ILSI Europe (1993) A simple guide to understanding and applying the hazard analysis critical control point concept. ILSI Europe concise monograph series, ILSI Press, Washington.
3. Notermans, S. and Mead, G.C. (1996) Incorporation of elements of quantitative risk analysis into the HACCP system, Int. J. Food Microbiol. This issue.
4. WHO (1995) A proposal for amendment of the Codex Guidelines for the application of hazard analysis critical control point system, Geneva, 1995.