Introduction

Hygiene in Food Processing: Principles and Practice

Volumn , Issue , 2003, Pages 1-2

  Lelieveld, H L M ^a  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84889458767     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-85573-466-1.50005-6     Document Type: Editorial

References (7)

1. ANON. (1993) 'Council directive 93/43/EEC of 14 June 1993 on the hygiene of foodstuffs', Off. J. Eur. Comm, L 175: 1-11.
2. ANON. (1997) 'Recommended International Code of Practice: General Principles of Food Hygiene', in Codex Alimentarius Commission Food Hygiene Basic Texts: CAC/RCP 1-1969 Rev 3, Food and Agriculture Organisation of the United Nations, World Health Organisation, Rome.
3. BLACKBURN C D E W, MCCLURE P Foodborne pathogens: hazards, risk analysis and control 2002, Woodhead Publishing Limited, Cambridge.
4. BROWN M, STRINGER M Microbiological risk assessment in food processing 2002, Woodhead Publishing Limited, Cambridge.
5. MARRIOTT N Principles of food sanitation: fourth edition 1999, Aspen Publishers, Inc., Gaithersburg.
6. MAYES T, MORTIMORE S Making the most of HACCP: learning from others' experience 2001, Woodhead Publishing Limited, Cambridge.
7. WATSON D Food chemical safety Volume 1: contaminants 2001, Woodhead Publishing Limited, Cambridge.