References
- Mortimore, S., & Wallace, C. HACCP: A practical approach (3rd ed.). Springer, 2013, https://link.springer.com/book/10.1007/978-1-4614-5028-3
- Anelich, L. E., Lues, R., Farber, J. M., & Parreira, R., Microbiological hazards in food: An update for Eastern and Southern Africa. Frontiers in Nutrition, 7, Article 580551. https://doi.org/10.3389/fnut.2020.580551.
- Doménech, E., Amorós, J. A., Pérez-Gonzalvo, M., & Escriche, I.,Implementation and effectiveness of the HACCP and pre-requisites in food establishments. Food Control, 22(8), 1419–1423. https://doi.org/10.1016/j.foodcont.2011.03.001
- U.S. Food and Drug Administration. (2018). Hazard Analysis and Critical Control Point (HACCP) principles and application guidelines. https://www.fda.gov/food/hazard-analysis-critical-control-point-haccp/haccp-principles-application-guidelines
- Sandrou, D., & Arvanitoyannis, I. S. Application of Hazard Analysis Critical Control Point (HACCP) system to the cheese-making industry: A review. Food Reviews International, 16(4), 2000, 327–368. https://doi.org/10.1081/FRI-100100291
- Khandke, S. S., & Mayes, T. HACCP implementation: A practical guide to the implementation of the HACCP plan. Food Control, 9(2–3), 1998, 103–109. https://doi.org/10.1016/S0956-7135(97)00065-0
- Food Safety and Inspection Service. (2022, February 28). Final report of an audit conducted in Romania: August 31, 2021–September 29, 2021, evaluating the food safety systems governing raw and processed pork products to be exported to the United States of America. United States Department of Agriculture. https://www.fsis.usda.gov/sites/default/files/media_file/2022-03/Romania_2021.pdf