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Volumn 106, Issue 8, 2004, Pages 598-606

Effective management of food safety and quality

Author keywords

Food safety; Quality assurance; Risk management

Indexed keywords


EID: 84986160833     PISSN: 0007070X     EISSN: None     Source Type: Journal    
DOI: 10.1108/00070700410553594     Document Type: Article
Times cited : (61)

References (24)
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    • (1997) Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its application
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    • European Commission Scientific Committee for Food, Brussels European Commission 1997 (93/43/EEC; expressed on 13 June 1997).
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    • (2001)
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  • 16
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    • A new role for ISO 9000 in the food industry?
    • Grigg, N.P. and McAlinden, C. (2001), “A new role for ISO 9000 in the food industry?”, British Food Journal, Vol. 103 No. 9, pp. 644-56.
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    • Grigg, N.P.1    McAlinden, C.2
  • 17
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    • Some comments on risk assessment
    • National Research Council Current Issues and Studies (annual report), National Academy of Sciences, Washington, DC, Cited in Nestle, M. (2003), Safe Food: Bacteria, Biotechnology and Bioterrorism, University of California Press Ltd, London
    • Handler, P. (1979), “Some comments on risk assessment”, National Research Council Current Issues and Studies (annual report), National Academy of Sciences, Washington, DC, Cited in Nestle, M. (2003), Safe Food: Bacteria, Biotechnology and Bioterrorism, University of California Press Ltd, London, p. 18.
    • (1979) , pp. 18
    • Handler, P.1
  • 18
    • 0033430121 scopus 로고    scopus 로고
    • Private incentives for adopting food safety and quality assurance
    • Holleran, E., Bredahl, M.E. and Zaibet, L. (1999), “Private incentives for adopting food safety and quality assurance”, Food Policy, Vol. 24 No. 6, pp. 669-83.
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    • Holleran, E.1    Bredahl, M.E.2    Zaibet, L.3
  • 20
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    • Quality attributes and quality cues: effective communication in the United Kingdom fresh meat supply chain
    • Northen, J.R. (2000), “Quality attributes and quality cues: effective communication in the United Kingdom fresh meat supply chain”, British Food Journal, Vol. 102, pp. 230-45.
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  • 22
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    • Food production and food safety
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  • 23
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    • available at: www.ukas.com.
    • UKAS (2003), available at: www.ukas.com.
    • (2003)


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.