New Zealand approaches to HACCP systems

Food Control

Volumn 11, Issue 5, 2000, Pages 373-376

  Lee, J A ^a   Hathaway, S C ^a  

^a MAF Regulatory Authority   (New Zealand)

Author keywords

Assessment; Audit; Government; HACCP; Systems

Indexed keywords

EID: 0034288682     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(99)00030-4     Document Type: Article

References (6)

1. Anonymous (1997a). Guide to HACCP systems in the meat industry. Ministry of Agriculture, Wellington.
2. Anonymous (1997b). Hazard analysis and critical control point (HACCP) system and guidelines for its application. Annex to CAC/RCP 1-1969, Rev. 3. Codex Alimentarius Commission, Rome.
3. Anonymous (1997c). National microbiological database (bovine and ovine species). Specification for Technical Procedures. Manual 15. Ministry of Agriculture, Wellington.
4. Anonymous (1998). Interim standard for a HACCP plan, HACCP competency requirements and HACCP implementation. The New Zealand Meat Industry Hygiene Council, Wellington.
5. Hathaway, S. C. (1997). Equivalence: An Introduction. In International Symposium on Codex Procedures and their Importance. International Dairy Federation, Chicago 3-4 November.
6. Hathaway S.C., Cook R.L. A regulatory perspective on the potential uses of microbial risk assessment in international trade. International Journal of Food Microbiology. 36:1997;127-133.