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#Critical ops controls manual

Bacillus cereus food poisoning associated with fried rice at two child day care centers - Virginia, 1993. Washington: The Food Processors Institute, 1995. HACCP: Establishing Hazard Analysis Critical Control Point Programs. Hazard Analysis and identification of Critical Control Points. Washington : National Food Processors Association, 1997. International Meat and Poultry HACCP Alliance & Food Processors Institute.

#Critical ops controls manual

A technical manual for the entire dairy industry encompassing basic sanitation, good manufacturing practices, and focusing on Hazard Analysis and Critical Control Points (HACCP). The comprehensive Hazard Analysis Critical Control Point (HACCP) Course. Food and Drug Administration surveillance of the role of foreign objects in foodborne injuries.

Guia para elaboração do plano APPCC geral.

FSIS Supervisory Guide for the Evaluation Process of the SSOP Regulatory Requirement.

Outbreak of Salmonella serotype typhimurium infection associated with eating raw ground beef - Wisconsin, 1994. Center for Food Safety & Applied Nutrition, 1992. Foodborne Pathogenic Microorganisms and Natural Toxins Handbook. A training manual on food hygiene and the Hazard Analysis and Critical Control Point (HACCP) system.

Food and Agriculture Organization of the United Nations.

Elementos de apoio para o sistema APPCC.Morbidity and Mortality Weekly Report, 44(2):33-36, 1995. Type B botulism associated with roasted eggplant in oil - Italy, 1993. Rome: Food and Agriculture Organization of the United Nations, 1997. Community outbreak of hemolytic uremic syndrome attributable to Escherichia coli O111:NM - South Australia, 1995. Cameron, M.D., Beers, M.Y., Walker, C.C., et al.Manual de orientação sobre controle dos riscos dos produtos de pesca. Diário Oficial da República Federativa do Brasil, Brasília, 1999. Estabelece as condições higiênico-sanitárias de fabricação, distribuição e comercialização das conservas de palmito, institui o recadastramento das indústrias e distribuidores, o Regulamento Técnico que fixa o Padrão de Identidade do Palmito em Conserva, bem como o Programa Nacional de Inspeção do palmito, em caráter prioritário, e dá outras providências. Resolução n° 18, de 19 de novembro de 1999. Sistema de Análise de Riscos e Controle dos Pontos Críticos na indústria da pesca manual de auditoria. Attachment G - HACCP plan audit check-list 1997.