Handbook of Hygiene Control in the Food Industry

40.7 References

1. CodexAlimentarius, Supplement to Volume1B, General requirements(Food
   Hygiene),secondedition,1997,FAO,Rome.


2. W. H. Sperberet al.; The roleof prerequisiteprogramsin managinga HACCP
   system,inDairy,Foodand EnvironmentalSanitation, July 1998,418±423.


3. J.L. Jouveet al.:FoodSafetyManagementTools, ILSIEuropeReportSeries,1998,
   InternationalLifeScienceInstitute,Brussels.


4. ISO 15161:2001;`Guidelineson the applicationof ISO 9001:2000for the foodand
   drinkindustry',ISO,Geneva.

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