HACCP "train-in-action" program in the Lithuanian dairy industry

Food Control

Volumn 12, Issue 3, 2001, Pages 149-156

  Boccas, F ^a   Ramanauskas, A ^b   Boutrif, E ^c   Cavaille, P ^d   Lacaze, J M ^e   Pilipiene, I ^b  

^a Pau BP 202 64142   (France)

^b Lithuanian Psychiatric Association   (Lithuania)

^c FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS   (Italy)

^d APAVE SUD   (France)

^e NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0042337061     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(00)00034-7     Document Type: Article

References (4)

1. Understanding the world Trade Organisation Agreement on Sanitary and Phytosanitary Measures. WTO, (1995).
2. Hazard analysis and critical control point (HACCP) system and guidelines for its application. Annex to CAC/RCP 1-1969, Rev. 3 (1997a). Codex Alimentarius, Supplement to volume 1B, General Requirement (Food Hygiene).
3. Food quality and safety systems - A training manual on food hygiene and hazard analysis critical control point (HACCP) system. FAO, (1997b).
4. Quality Management in Dairy Industry., (1999). Phare Programme, European Commission. Final report, September.