1) |
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Codex Alimentarius Commission:Codex Committee on Food Hygiene; Code of Practice,general principles of food hygiene, CAC/RCP 1-1969, Rev.4. (2003) |
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2) |
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Codex Alimentarius Commission:Codex Committee on Food Hygiene; Code of Practice,Hazard analysis and critical control point (HACCP) system and guidelinefor its application,Annex to CAC/RCP 1-1969, Rev.4. (2003) |
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3) |
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ISO22000:2005:Food safety management system−Requirement for any organization in the food chain (2005) |
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4) |
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小久保彌太郎編集:HACCPシステム実施のための資料集(平成19年改訂版)、日本食 品衛生協会(2007) |
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