Hygiene regulation in the EU

Hygiene in Food Processing: Principles and Practice

Volumn , Issue , 2003, Pages 22-43

  Fogden, M ^a  

^a Meat and Livestock Commission   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 70350195603     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-85573-466-1.50007-X     Document Type: Chapter

References (6)

1. CODEX ALIMENTARIUS (1997a) Recommended International Code of Practice: General Principles of Food Hygiene, FAO/WHO, Rome.
2. CODEX ALIMENTARIUS (1997b) Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application, FAO/WHO, Rome. European Public Affairs Directory, Landmarks SA, Brussels.
3. FOGDEN, M. (1991) 'European Community minced meat legislation', European Food Law Review, 2-3, 150, Frankfurt am Main, Germany.
4. FOGDEN, M. (1994-96) 'European Community food hygiene legislation', Part l 'Introduction and preambles - the principles', 1994 (5) 65; Part 2 'Areas of control', 1994 (5) 181; Part 3 'Structural requirements', 1994 (5) 267; Part 4 'Controls on raw materials', 1994 (5) 367; Part 5 'Processing controls', 1995 (6) 21; Part 6 'Controls on finished products', 1995 (6) 32; Part 7 'Composition, labelling and microbiology', 1995 (6) 379; Part 8 'Administration and personnel', 1996 (7) 15, European Food Law Review, Frankfurt am Main, Germany.
5. LUGT M. 'Enforcing European and national food law in the Netherlands and England' 1999, Koninklijke Vermande BV, Netherlands.
6. SPRENGER R. Hygiene for Management 1991, Highfield Publications, Doncaster, UK.