Principles of food safety legislation

Food Control

Volumn 9, Issue 2-3, 1998, Pages 75-81

  Jouve, J L ^a  

^a LUNAM UNIVERSITÉ   (France)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032037939     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0956-7135(97)00062-5     Document Type: Article

References (15)

1. Ahl, A. S., Acree, J. A., Gipson, P. S., McDowell, R. M., Miller, L. and McElvaine, M. D. (1993) Standardization of nomenclature for animal health risk analysis. Review of Science and Technology, Office of International Epizootics 12(4), 1045-1053
2. CAC (Codex Alimentarius Commission) (1995) Statements of principle concerning the role of science in the Codex decision-making process and the extent to which other factors are taken into account. Alinorm 95/37, Appendix 2, CAC, Rome
3. CAC (Codex Alimentarius Commission) (1996) Proposed draft guidelines for the design, operation, assessment and accreditation of food import and export inspection and certification systems. Alinorm 97/30, Appendix 3, CAC, Rome
4. Cleary, A. (1992) General Policy Statement in Support of a Directive on the Principles of Food Law. Experts report on a draft framework directive on food law, Commission of the European Communities, Brussels
5. FAO (Food and Agriculture Organization) (1994) The Use of Hazard Analysis Critical Control Point (HACCP) Principles in food Control. Report of an FAO expert technical meeting (Vancouver), FAO, Rome
6. IFT (Institute of Food Technologists) (1992) Government regulation on food safety: interaction of scientific and societal forces. A scientific status summary by the IFT expert panel on food safety and nutrition. Food Technology, 46(1), 73-80
7. Jensen, H. and Unnevehr, L. (1995) The economics of regulation and information related to foodborne microbial pathogens. In Tracking Foodborne Pathogens from Farm to Table: Data Needs to Evaluate Control Options, eds T. Roberts, H. Jensen and L. Unnevehr, pp. 125-133. U.S. Department of Agriculture, Economic Research Service, Food and Consumer Economics Division, Miscellaneous Publication number 1532, Washington, DC
8. Lowrance, W. W. (1976) Of Acceptable Risk: Science and the Determination of Safety, W. Kaufmann Inc., Los Altos, CA
9. Manis, M. G. (1995) The HACCP system and how it fits into FSIS programs. In HACCP in Meat, Poultry and Fish Processing, Advances in Meat Research, eds A. M. Pierson and T. Dutson, Vol.10. Blackie Academic and Professional, Chapman and Hall, London
10. McDowell, R., Kaplan, S., Ahl, A. and Roberts, T. (1995) Managing risk from foodborne hazards. In Tracking Foodborne Pathogens from Farm to Table: Data Needs to Evaluate Control Options, eds T. Roberts, H. Jensen and L. Unnevehr, pp. 117-113. U.S. Department of Agriculture, Economic Research Service, Food and Consumer Economics Division, Miscellaneous Publication number 1532, Washington, DC
11. Miller, S. A. (1993) Health, safety and standards: do we need an international food regulatory institution? Food Technology 47(3), 125-130
12. NACMCF (National Advisory Committee on Microbiological Criteria for Foods) (1994) The role of regulatory agencies and industry in HACCP. International Journal of Food Microbiology 21, 187-195
13. NRC (National Research Council) (1985) An Evaluation of the Role of Microbiological Criteria in Foods and Food Ingredients. National Academy Press, Washington, DC
14. Roberts, T., Ahl, A. and McDowell, R. (1995) Risk assessment for foodborne microbial hazards. In Tracking Foodborne Pathogens from Farm to Table: Data Needs to Evaluate Control Options, eds T. Roberts, H. Jensen and L. Unnevehr. U.S. Department of Agriculture, Economic Research Service, Food and Consumer Economics Division, Miscellaneous Publication number 1532, Washington, DC
15. WHO (World Health Organization) (1996) Guidelines for Strengthening a National Food Safety Programme. Food Safety Issues, WHO/FNU/FOS/96.2, WHO, Geneva