Choices and combinations of quality, HACCP and safety standards in the food manufacturing sector

International Sugar Journal

Volumn 112, Issue 1336, 2010, Pages 224-234

  Ramphal, R R ^a   Simelane, S N ^b  

^a UNIVERSITY OF JOHANNESBURG   (South Africa)

^b Royal Swazi Sugar Corporation   (Switzerland)

Author keywords

Food quality; Food safety; HACCP; ISO 22000; ISO 9001; SANS 10330

Indexed keywords

EID: 84855935383     PISSN: 00208841     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (5)

1. Amjadi, K. and Hussain, K. ( 2005) Integrating food hygiene into quality food production systems. Nutrition and Food Science 35(3): 169-183. (Pubitemid 40778811)
2. Funk, J.C. (2008) Using standards to make your case: Examples from the medical library community. New Library World 109(6): 251-257.
3. Joppen, J. (2005) ISO 22000: Top of Flop. Food Engineering and Ingredients. September 2005: 12-15.
4. Nguyen, T., Wilcok, A. and Aung, M. (2004) Food safety and quality systems in Canada. International Journal of Quality and Reliability Management 21(6): 655-671.
5. Surak, J.G. (2007) A recipe for safe food: ISO 22000 and HACCP. Quality Progress, October 2007: 21-27.