Hazard analysis and critical control point principles and application guidelinest: Adopted August 14, 1997 national advisory committee on microbiological criteria for foods

Journal of Food Protection

Volumn 61, Issue 6, 1998, Pages 762-770

[No Author Info available]

Author keywords

[No Author keywords available]

Indexed keywords

CONTROL POINT; CRITICAL CONTROL POINT; FOOD SAFETY; HAZARD ASSESSMENT;

FOOD ANALYSIS; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PACKAGING; QUALITY CONTROL; UNITED STATES;

EID: 0032104118     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (4)

1. National Academy of Sciences. 1985. An evaluation of the role of microbiological criteria for foods and food ingredients. National Academy Press, Washington, D.C.
2. National Advisory Committee on Microbiological Criteria for Foods. 1992. Hazard analysis and critical control point system. Int. J. Food Microbiol. 16:1-23.
3. National Advisory Committee on Microbiological Criteria for Foods. 1994. The role of regulatory agencies and industry in HACCP. Int. J. Food Microbiol. 21:187-195.
4. National Advisory Committee on Microbiological Criteria for Foods. 1997. The principles of risk assessment for illness caused by foodborne biological agents. Adopted April 4, 1997.