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ET.ALFOOD MICROBIOLOGY 7:177-1981990ÌÌÄvXD0 ÿ 7@CRITICAL CONTROL POINTS IN THE SLAUGHTER AND DRESSING OF FARMED CROCODILESMADSEN, M.MILNE, J.A.C.CHAMBERS, P.JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 29: 265-2671992PPHää̲ž ßâäö þ ( J T V <ÊÚäø: €H@VERBESSERUNG DER SCHLACHTHYGIENE DURCH HACCP UND UBERWACHUNGMACKEY, B.M.ROBERTS, T.A.FLEISCHWIRTSCHAFT 73:(1) 1-61993ôôì´´´š‚ Ï H@CRITICAL CONTROL POINTS OF HOSPITAL FOOD SERVICE OPERATIONSBRYAN, F.L.LYON, J.B.JOURNAL OF FOOD PROTECTION 47:(12) 950-9631984  ªªª–€ Ï €G@HACCP FOR 3 GOURMET PRODUCTSBJERKLIE, S.MEAT AND POULTRY 32-401995¨¨ ZZZZB Ç G@FOOD POISONING IN NEW SOUTH WALES: 1977-84DAVEY, G.R.FOOD TECHNOLOGY IN AUSTRALIA 37:(10) 453-4561985ÖÖÎtttt^ Ç €F@HACCP: A RE-EMERGING APPROACH TO FOOD SAFETYBUCHANAN, R.L.TRENDS IN FOOD SCIENCE AND TECHNOLOGY 104-1061990ààØ~~~~b Ç F@MICROBIOLOGICALLY SAFE ASEPTIC PACKING OF FOOD PRODUCTSTRENDS IN FOOD SCIENCE AND TECHNOLOGY 4:21-251993ÚÚÒxxxxx à €E@FOODBORNE DISEASE INCIDENTS IN THE EASTERN PROVINCE OF SAUDI ARABIA - A FIVE-YEAR SUMMARY, 1982-1986ALKANAHL, H.A.GASIM, Z.JOURNAL OF FOOD PROTECTION 55:(1) 84-871993\\TîÒ Ï E@DEVELOPMENT AND USE OF THE HACCP CONCEPT IN FISH PROCESSINGHUSS, H.H.INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 15: 33-441992ü””””€ Ç €D@REGUATORY VERIFICATION OF INDUSTRIAL HACCP SYSTEMSCORLETT, D.A.FOOD TECHNOLOGY 45:(4) 144-1461991èèàˆˆˆˆn Ç D@APPLICATION OF HACCP TO READY-TO-EAT CHILLED FOODSBRYAN, F.L.FOOD TECHNOLOGY 44:(7) 70-771991ààØ„„„„n Ç €C@APPLYING HACCP TO SOUS VIDE PRODUCTSADAMS, C.E.FOOD TECHNOLOGY 45:(4) 148-1511991ÈÈÀhhhhR Ç C@AN HACCP APPROACH TO PRODUCT LIABILITYSCARLETT, T.FOOD TECHNOLOGY 128-1341991ÀÀ¸nnnnV Ç €B@THE FOOD AND DRUG ADMINISTRATION'S PERSPECTIVE ON HACCPTISLER, J.M.FOOD TECHNOLOGY 125-1271991ââÚ����x Ç B@HACCP AND THE HOME: THE NEED FOR CONSUMER EDUCATIONBEARD, T.D.FOOD TECHNOLOGY 123-1241991ØØÐ††††p Ç €A@APPLYING HACCP TO NEW-GENERATION REFRIGERATED FOODS AT RETAIL AND BEYONDDANIELS, R.W.FOOD TECHNOLOGY 122-1241991þ´´´´š Çš~ ° Ö ¤ JN¢ÈòÀÜèH €O@IS OUR FISH FIT TO EAT?CONSUMER REPORTS 103-1141992ŠŠ‚88888 à O@HACCP IMPLEMENTATION: A GENERIC MODEL FOR CHILLED FOODSJOURNAL OF FOOD PROTECTION 56:(12) 1077-10841993ÞÞÖxxxxx à €N@IMPLEMENTATION OF HACCP IN A FOOD PROCESSING PLANTJOURNAL OF FOOD PROTECTION 56:(6) 548-5541993ÎÎÆnnnnn à N@RECENT SITUATION OF MICROBIAL CONTAMINATION IN IMPORTED FOODHARUSHIMA, H.JOURNAL OF THE FOOD HYGIENIC SOCIETY OF JAPAN 33:(4) 403-4091992œœœœ‚ Ç €M@ON-LINE MICROBIAL DETECTIONASHLEY, N.DAIRY INDUSTRIES INTERNATIONAL MILK ANALYSIS 38-391991ÀÀ¸TTTT@ Ç M@ON - LINE MICROBIAL DETECTIONASHLEY, N.DAIRY INDUSTRIES INTERNATIONAL MILK ANALYSIS 39-431991ÄļXXXXD Ç €L@INCREASE IN IMPORTED FOODS AS THE INTERNATIONALIZATION DEVELOPED AND RESULTING PROBLEMS -PRESENT SITUATION AND MEASURES TO SOLVE-HISAI, S.JOURNAL OF FOOD HYGIENIC SOCIETY OF JAPAN 33:(4) 395-4121992––Ž  Ç L@THE ISO 9000 STANDARDS-ESTABLISHING A FOUNDATION FOR QUALITYSURAK, J.G.FOOD TECHNIOLOGY 74-781991ææÞ˜˜˜˜‚ Ç €K@ESTIMATE OF CASES OF FOOD- AND WATERBORNE LLINESS IN CANADA AND THE UNITED STATESHAUSCHILD, A.H.W.BRYAN, F.L.JOURNAL OF FOOD PROTECTION 43:(6) 435-4401980DD<äääά Ï K@FOODBORNE DISEASE RISK ASSESSMENT OF FOODSERVICE ESTABLISHMENTS IN A COMMUNITYBRYAN, F.L.JOURNAL OF FOOD PROTECTION 45:(1) 93-1001982¼¼¼¼¦ Ç €J@EPIDEMIOLOGY OF MILK-BORNE DISEASESBRYAN, F.L.JOURNAL OF FOOD PROTECTION 46:(7)637-6491983ÄļffffP Ç J@HACCP EVALUATION OF HAZARDS' STAPHYLOCOCCUS AUREUS CONTAMINATION AND INDIVIDUATION OF CRITICAL CONTROL POINTS IN FRESH SAUSAGES' PROCESSINGOTTAVIANI, D.BACCHIOCCHI, I.INDUSTRIE ALIMENTARI XXXI 1164-11671992¸¸°XXX:  Ï €I@MICROBIOLOGICAL CRITERIA FOR STABLE PRODUCTSHECHELMANN, H.KASPROWIAK, R.FLEISCHWIRTSCHAFT 71:(11) 1303-13081991þššš~b Ï I@UNTERSUCHUNGEN ZUR ANWENDUNG DES HACCP-KONZEPTES BEI DER RINDERSCHLACHTUNGZELEKE, M.ELLERBROEK, L.WEISE, E.ARNDT, G. ET.ALFLEISCHWIRTSCHAFT 74:(7) 769-7711994PPHþàβž ÿ ~ 6  Ð öÚ¨ "n@ S@ANOTHER DECISION-TREE APPROACH FOR IDENTIFICATION OF CRITICAL CONTROL POINTSBRYAN, F.L.JOURNAL OF FOOD PROTECTION 59:(11) 1242-12471996¸¸¸¸¢ Ç ÀR@INTRODUCTION TO THE HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) CONCEPT IN A SMALL MEAT-PROCESSING PLANTARAMOUNI, F.M.BOYLE, E.A.E.VOGT, L.R.DAIRY FOOD AND ENVIRONMENTAL SANITATION 16:(7) 431-4391996žž–**üà ß €R@L'APPLICATION DE LA METHODE HACCP EN ABATTOIR DE VOLAILLES: QUELLES STRATEGIES POUR DEMAIN ?ET COLIN, S.G.P.SECURITE ALIMENTAIRE '96 ED. A.AMGAR, PROC 4TH INT'L CONF. 4-401996hh`ââââ Ç @R@THE USE OF HACCP IN THE FOOD INDUSTRYLEAPER, S.SECURITE ALIMENTAIRE '96 ED. A. AMGAR, PROC. 4TH INT'L CONF. 4-241996òòêhhhhT Ç R@IMPLEMENTATION OF HACCP IN THE CANADIAN AGRI-FOOD INDUSTRYGAGNON, B.SECURITE ALIMENTAIRE '96 ED. A. AMGAR, PROC. 4TH INT'L CONF. 4-531996’’’’~ Ç ÀQ@THE USE OF ELEMENTS OF QUANTITATIVE RISK ASSESSMENT IN HACCPNOTERMANS, S.SECURITE ALIMENTAIRE '96, ED. A. AMGAR,PROC. 4TH INT'L CONF. 4-1441996(( œœœœ‚ Ç €Q@PREDICTIVE MICROBIOLOGY AND HACCPELLIOTT, P.H.JOURNAL OF FOOD PROTECTION, SUPPLEMENT, 48-531996ÈÈÀffffL Ç @Q@A HAZARD ANALYSIS MODEL FOR FOOD PROCESSESPERI, C.FOOD SCIENCE AND TECHNOLOGY 7:(2) 67-711991Äļnnnn^ Ç Q@A MARGIN OF SAFETY: THE HACCP APPROACH TO FOOD SAFETY EDUCATION-SUMMARY REPORTUNITED STATES DEPARTMENT OF AGRICULTURE FOOD SAFETY 1-101990¦¦¦¦¦ à ÀP@A MARGIN OF SAFETY: THE HACCP APPROACH TO FOOD SAFETY EDUCATIONPROJECT REPORTUNITED STATES DEPARTMENT OF AGRICULTURE FOOD SAFELY 1-101989¤¤¤¤¤ à €P@HACCP PRINCIPLES FOR FOOD PRODUCTIONFSIS-UNITED STATES DEPARTMENT OF AGRICULTURE FOOD SAFETY 1-8ÊÊÊRRRRR C @P@THE HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM AND THE FOOD SAFETY AND INSPECTION SERVICE-CONCEPT PAPERFSIS U.S. DEPARTMENT OF AGRICULTURE (USDA) 1-4RRRööööö C P@THE FOOD SAFETY AND INSPECTION SERVICE'S HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) IMPLEMENTATION STUDY-STRATEGY PAPERFSIS U.S. DEPARTMENT OF AGRICULTURE (USDA) 1-81989lld Ã,P¶ p œ ’œŒ’ÖîV €V@BEEF FRANKSDAIRY, FOOD AND ENVIRONMENTAL SANITATION 17:(7) 417-426.1997˜˜� à @V@FROZEN, RAW BEEF PATTIES FOR FOOD SERVICEDAIRY, FOOD AND ENVIRONMENTAL SANITATION 17:(7) 427-431.1997ÔÔÌ\\\\\ à V@FROZEN DOUGH PRODUCTS FOR FOOD SERVICEDAIRY, FOOD AND ENVIRONMENTAL SANITATION 17:(7) 432-439.1997ÒÒÊZZZZZ à ÀU@NEEDS FOR RISK ANALYSIS UNDER HACCPWILSON, J.D.USDA ORACBA NEWS 2:(4) 1-4.1997¦¦žhhhhP Ç €U@DEVELOPING HACCP PLANS: OVERVIEW OF EXAMPLES FOR TEACHINGBERNARD, D.T.COLE, W.R.GOMBAS, D.E.PIERSON, M. 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ET.ALDAIRY, FOOD AND ENVIRONMENTAL SANITATION 17: (6) 338-343.1997ttlúª–| ÿ @U@PLANTS CAN DEVELOP PLANT-SPECIFIC TESTING UNDER HACCP: FSISFOOD CHEMICAL NEWS, APRIL 15, PAGE 37.1996ÖÖ΀€€€€ à U@HACCP MANAGER FACTS SHEETTRAF, J.ICON SOFTWARE1996nnfLLLL< Ç ÀT@APPLICATION OF MODELLING IN HACCP PLAN DEVELOPMENTBAKER, D.A.INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 25: 251-261.1995úúò„„„„n Ç €T@GENERIC HACCP APPLICATION IN BROILER SLAUGHTER AND PROCESSINGJOURNAL OF FOOD PROTECTION 60:(5) 579-604.1997ààØ„„„„„ à @T@HACCP/ISO 9000: COMMONALITIES AND DISTINCTIONSNEWSLOW, D.DAIRY FOOD AND ENVIRONMENTAL SANITATION 17:(3) 156-161.1997ôôì~~~~f Ç T@HACCP, STATISTICAL PROCESS CONTROL APPLIED TO POST-MORTEM INSPECTION AND RISK ANALYSIS IN CANADIAN ABATTOIRSBISAILLON, J.R.CHARLEBOIS, R.FELTMATE, T.LABBE, Y.DAIRY FOOD AND ENVIRONMENTAL SANITATION 17:(3) 150-155.1997¾¾¶H6ä ÿ ÀS@THE USE OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PRINCIPLES IN FOOD CONTROLFOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS FAO199500(²²²²² à €S@HACCP AND HAZOP FOR A PUISED ELECTRIC FIELD PROCESSING OPERATIONVEGA-MERCADO, H.LUEDECKE, L.O.HYDE, G.M.BARBOSA-CANOVAS, G.V. ET.ALDAIRY FOOD AND ENVIRONMENTAL SANITATION 16:(9) 554-5601996„„|ÚÆªŠ ÿ @S@IMPLEMENTATION OF A HACCP PROGRAM IN A COMMERCIAL FRESH-MARKET TOMATO PACKINGHOUSE: A MODEL FOR THE INDUSTRYRUSHING, J.W.ANGULO, F.J.BEUCHAT, L.R.DAIRY FOOD ENVIRONMENTAL SANITATION 16:(9) 549-5531996šš’..üâ ß® âF `  læ¾öÒ @Y@IDENTIFICATION AND REVIEW OF SENSITIVITY ANALYSIS METHODSFREY, H.C.NCSU/USDA WORKSHOP ON SENSITIVITY ANALYSIS JUNE 11-12 1-12.2001����| Ç Y@SUCCESSFUL HAZARD ANALYSIS CRITICAL CONTROL POINT IMPLEMENTATION IN THE UNITED KINGDOM: UNDERSTANDING THE BARRIERS THROUGH THE USE OF A BEHAVIORAL ADHERENCE MODELGILLING, S.L.TAYLOR, E.A.KANE, K.TAYLOR, J.Z.JOURNAL OF FOOD PROTECTION 64:(5) 710-715.2001ü¨�€hN ÿ ÀX@USE OF HAZARD ANALYSIS CRITICAL CONTROL POINT AND ALTERNATIVE TREATMENTS IN THE PRODUCTION OF APPLE CIDERSENKEL, I.A.HENDERSON, R.A.JOLBITADO, B.MENG, J.JOURNAL OF FOOD PROTECTION 62:(7) 778-785.1999˜˜�<,ôÜ ÿ €X@FOOD SAFETY MANAGEMENT AND MISINTERPRETATION OF HACCPUNTERMANN, F.THESE STUDIES 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