World Health Organization (WHO). Guidance on regulatory assessment of HACCP. Report of a joint FAO/WHO consultation on the role of government agencies in assessing HACCP. WHO/FSF/FOS/98.5, 2nd–6thJune1998. Geneva: WHO.
2.
Codex Committee on Food Hygiene. Guidelines for the application of the Hazard Analysis Critical Control Point (HACCP) System, in training considerations for the application of the HACCP system to food processing and manufacturing. WHO/FNU/FOS/93.3 II, 1993. Geneva: WHO, 29th-31stMay1995.
3.
British Standards Institute. PAS 220: 2008, Prerequisite Programmes on Food Safety for Food Manufacturing. London: BSI, 2008.
4.
MortimoreSEWallaceCA. HACCP: A Practical Approach, 3rd edn. New York: Springer, 2013.
5.
International Organization for Standardization. Food safety management systems – Requirements for any organization in the food chain. BS EN ISO 22000, 2005. Geneva: International Organization for Standardization.
6.
HolahJMargasEHagbergRWarrenBFraser-HeapsJMortimoreS. HACCP: The rise of the prerequisites. New Food2011; 14: 11–15.