单冻虾仁HACCP计划书

参考文献

1、 National Seafood HACCP alliance. 1997. HACCP: Hazard Analysis and Critical Control Point Training Curriculum. North Carolina Sea Grant, N.C.

2、U.S. Food and Drug Administration. 1996. Fish & Fisheries Products Hazards & Controls Guide. DHHS/PHS/FDA/Office of Seafood, Washington, D.C. 3、U.S. Food and Drug Administration. 1997. Seafood HACCP Regulator Training Program. DHHS/PHS/FDA/Office of Seafood, Washington, D.C.

4、Food and Agriculture Organigation of the United Nations. 1995. The Use of Hazard Analysis Critical Control Point (HACCP) Principles in Food Control. Report of an FAO Export Technical Meeting, Vancouver, Canada.

5、World Health Organigation. 1997. HACCP Introducing the Hazard Analysis and Critical Control Point System. Food Safety Issues, WHO/FSF/FOS/97.2.

6、H.H. Huse. 1994. Assurance of Seafood Quality. FAO Fisheries Technical Paper 334.

7、Manuals of Food Quality Control 4. Microbilogical Analysis FAO, Rome 1979. 8、HACCP Regulation for Fish and Fishing Products Questions and Answers.

Jan. 2000 (Issue Three)