VerbekeWFrewerLJScholdererJDe BrabanderHF. Why consumers behave as they do with respect to food safety and risk information. Analytica Chimica Acta2007; 586: 2–7.
2.
PowellDAJacobCJChapmanB. Enhancing food safety culture to reduce rates of foodborne illness. Food Control2011; 22: 817–22.
Codex Committee on Food Hygiene. HACCP System and Guidelines for its Application, Annex to CAC/RCP 1–1969, Rev 4, in Codex Alimentarius Commission Food Hygiene Basic Texts, 4th edn.Rome: Food and Agriculture Organisation of the United Nations, World Health Organization, 2009. Available online at: http://www.fao.org/docrep/012/a1552e/a1552e00.htm (Last accessed May 2014).
5.
Ross-NazzalJ. From farm to fork: How space food standards impacted the food industry and changed food safety standards. In DickSJLauniusRD (eds) Societal Impact of Spaceflight, Washington, National Aeronautics and Space Administration. Office of External Relations – History Division (NaSa Sp-2007-4801), 2007. Available online at: http://history.nasa.gov/sp4801-part1.pdf (Last accessed May 2014).
6.
GriffithCJ. Food safety editorial. British Food Journal2005; 107(10): 721–722.
7.
WallaceCASperberWHMortimoreSE. Food Safety for the 21st Century. Oxford: Wiley-Blackwell, 2011.
WallaceCAPowellSCHolyoakLDykesF. Re-thinking the HACCP team: An investigation into HACCP team knowledge and decision-making for successful HACCP development. Food Research International2012; 47: 236–45.
12.
WallaceCAPowellSCHolyoakLDykesF. HACCP – The difficulty with hazard analysis. Food Control2014; 35: 233–40.
13.
European Union. Regulation 852/2004 of the European Parliament and of the Council on 29th April 2004 on the hygiene of foodstuffs, Annex 2, Chapter 12 Training (L139). Official Journal of the European Union2004; 47: 1–54.
RamsinghB. The emergence of international food safety standards and guidelines: Understanding the current landscape through an historical approach. Perspectives in Public Health134(4): p.207-219.
17.
MortimoreSEWarrenBR. Prerequisite programs: current perspectives in food manufacturing. Perspectives in Public Health, July2014; 134(4): p.192-194.
18.
HayburnG. Challenges for auditing and food safety management systems: a point of view. Perspectives in Public Health, July2014; 134(4): p.197-198.
19.
KiveriM. Bridging the competence and skills gaps in food safety with continuing professional development. Perspectives in Public Health, July2014; 134(4): p.195-196.
20.
ChristopherDWallaceCA.The food safety impact of salt and sodium reduction initiatives. Perspectives in Public Health134(4): p.220-228.
21.
JespersenLHuffmanR. Building food safety into the company culture: a look at Maple Leaf Foods. Perspectives in Public Health134(4): p.201-206.
22.
AndersonBogartClarkeNelsonWarrenJespersen. Letter to the Editor. Perspectives in Public Health, July2014; 134(4): p.181.
23.
ChapmanBRaymondBPowellD. Potential of social media as a tool to combat foodborne illness. Perspectives in Public Health134(4): p.229-234.