Development of Hazard Analysis by Critical Control Points (HACCP) Procedures to Control Organic Chemical Hazards in the Agricultural Production of Raw Food Commodities

By Ropkins Karl   Ferguson Andrew   Beck Angus J.  

Critical Reviews in Food Science and Nutrition, Vol. 43, Iss. 3, 2003-05 ,pp. : 287-316

Taylor & Francis Ltd

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A Comprehensive Review of the Implementation of Hazard Analysis Critical Control Point (HACCP) to the Production of Flour and Flour-Based Products

By Arvanitoyannis Ioannis   Traikou Athina  

Critical Reviews in Food Science and Nutrition, Vol. 45, Iss. 5, 2005-07 ,pp. : 327-370

Taylor & Francis Ltd

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Application of Hazard Analysis and Critical Control Point Methodology and Risk-Based Grading to Consumer Food Safety Surveys

By Røssvoll Elin Halbach   Ueland Øydis   Hagtvedt Therese   Jacobsen Eivind   Lavik Randi   Langsrud Solveig  

Journal of Food Protection, Vol. 75, Iss. 9, 2012-09 ,pp. : 1673-1690

International Association for Food Protection

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Using HACCP to control organic chemical hazards in food wholesale, distribution, storage and retail

By Ropkins K.   Beck A.J.  

Trends in Food Science and Technology, Vol. 14, Iss. 9, 2003-09 ,pp. : 374-389

Elsevier

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Validation of Acid Washes as Critical Control Points in Hazard Analysis and Critical Control Point Systems

By Dormedy E. S.   Brashears M. M.   Cutter C. N.   Burson D. E.  

Journal of Food Protection, Vol. 63, Iss. 12, 2000-12 ,pp. : 1676-1680

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