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Bryan, F.L., azard Analysis Critical Control Point Evaluations: Guide to Identifying Hazards and
Assessing Risks Associated With Food Preparation and Storage., World Health Organization,
Geneva, 1992
Chilled Food Association: Guidelines for food Hygienic Practice in the Manufacture, Distribution and
Retail Sale of Chilled Foods., London, 1989
, 487 (
1219- 04.10.2000) 93/43/
.
FAO/WHO, Codex Alimentarius Commission: Code of Hygienic Practice for Precooked and Cooked
Foods in Mass Catering. Publication: CAC/RCP 39-1993
FAO/WHO, Codex Alimentarius Commission: Codex Guidelines For the Application of the Hazard
Analysis Critical Control Points (HACCP) System. Publication: CAC/GL 18-1993
FAO/WHO, Codex Alimentarius Commission: Recommended International Code of Practice General
Principles of Food Hygiene. Publication: CAC/RCP 1-1969, Rev 2, 1985
Harrigan, W.F. & Park, R.W.A.: Making safe food: a management guide for microbiological quality,
Academic Press, London, 1991
Industry Guide to Good Hygiene Practice: Catering Guide., Chadwick House Group LTD, London,
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Institute of Food Science & Technology, Food and drink Good Manufacturing Practice: A Guide to
its Responsible Management., 3rd Edition, , London, 1991
Institute of Food Science & Technology-IFST: Food and Drink Good Manufacturing Practice: A
Guide to its Responsible Management, 3rd Edition, London, 1991
International Commission on Microbiological Specifications for Foods-ICMSF: HACCP in
Microbiological Safety and Quality, In Microorganisms in Foods, book 4, Blackwell, London,
1988
-, ., ,
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