Food safety and total quality management

Food Control

Volumn 9, Issue 2-3, 1998, Pages 163-170

  Barendsz, A W ^a  

^a TNO   (Netherlands)

Author keywords

Agro food chain; Certification; HACCP; Risk assessment

Indexed keywords

EID: 0032036614     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0956-7135(97)00074-1     Document Type: Article

References (7)

1. Baird-Parker, A. C. (1995) Development of industrial procedures to ensure the microbiological safety of food. Food Control 6, 29-36
2. Barendsz, A. W. (1996) Praktijkhandboek Voedselveiligheid (Manual Food Safety). WEKA Uitgeverij BV, Amsterdam
3. Burros, M. (1997 24 January) Clinton to battle food borne illness. New York Times
4. Central Board of HACCP Experts (1996) Criteria for testing an operational HACCP system, Secretariat: P.O. Box 93093, 2509 AB The Hague, The Netherlands
5. Hathaway, S. C. (1995) Harmonization of international requirements under HACCP-based food control systems. Food Control 6, 267-276
6. Notermans, S. and Jouve, J. L. (1995) Quantitative risk analysis and HACCP: some remarks. Food Microbiology 12, 425-429
7. van den Berg, M. G. (1993) Kwaliteit van levensmiddelen (Quality of Food). Kluwer, Deventer