Hazard identification: From a quantitative to a qualitative approach

Food Control

Volumn 12, Issue 4, 2001, Pages 223-228

  Sperber, William H ^a  

^a CARGILL INC   (United States)

Author keywords

HACCP; Hazard analysis; Hazards; Risk assessment

Indexed keywords

BACILLUS CEREUS; LISTERIA MONOCYTOGENES; SALMONELLA; STAPHYLOCOCCUS AUREUS;

EID: 0042821744     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(00)00044-X     Document Type: Note

References (5)

1. Code Alimentarius Commission (1997). Hazard Analysis and Critical Control Point (HACCP) system and guidelines for its application. Annex to CAC/RCP 1-1969, Rev. 3 (1997). In Food hygiene basic texts. Rome: Food and Agriculture Organization of the United Nations, World Health Organization.
2. Council for Agricultural Science and Technology (1994). Foodborne pathogens: risks and consequences. Task force report No. 122. Ames, Iowa, USA.
3. National Advisory Committee on Microbiological Criteria for Foods, NACMCF (1992). Hazard analysis and critical control point system. International Journal of Food Microbiology, 16, 1-23.
4. National Advisory Committee on Microbiological Criteria for Foods, NACMCF (1998). Hazard analysis and critical control point principles and application guidelines. Journal of Food Protection, 61, 762-775.
5. National Research Council (1969). An evaluation of the Salmonella problem. National Academy of Sciences, Washington DC: USA.