HACCP: gevaren- en risicoanalyse - 11 Literatuur

British Retail Consortium, BRC Wereldstandaard voor Voedselveiligheid, versie 6. TSO (The Stationery Office), 2011.

Broek, M.J.M van den, Productvreemd gevaar langs de meetlat. Voedingsmiddelentechnologie (VMT) nr. 3, 2000.

Centraal College van Deskundigen HACCP, Eisen voor een op HACCP gebaseerd voedselveiligheidssysteem, vijfde versie, Gorinchem: Stichting Certificatie Voedselveiligheid, 2012.

Codex Alimentarius, Recommended International Code of Practice General Principles of Food Hygiene CAC/RCP 1-1969, Rev. 4, 2003.

Codex Alimentarius, Principles and guidelines for the conduct of microbiological risk assessment, CAC/GL-30, 1999.

Codex Alimentarius, Principles for the establishment and application of microbiological criteria for foods. CAC/GL 21, 1997.

Cox, L.A., 'What wrong with risk matrices', Risk Analysis, Vol. 28, No. 2, 2008 'p.' 497-511.

Haagsma, J.A., Zanden, B.P. van der, Tariq, Pelt, L. W. van, Duynhoven, Y.T.P.H. van, Havelaar, A.H., Disease burden and costs of selected foodborne pathogens in the Netherlands, 2006 (Ziektelast en kosten van geselecteerde voedsel-overdraagbare micro-organismen in Nederland, 2006), Bilthoven: Rijksinstituut voor Volksgezondheid en Milieu, 2009. RIVM rapport 330331001.

Hekman, R., Best Practice voor risicobepaling in een HACCP-plan, Wageningen: Wageningen Universiteit, 2002.

ICMSF (International Commission on Microbiological Specifications for Foods), Microorganisms in Foods 3: Microbial Ecology of Foods brings food spoilage and health risks into sharper focus through its study of how different food processes, ingredients, and product characteristics affect the microflora of foods. Vol. 1: Factors affecting life and death of microorganisms, New York: Academic Press, 1980.

ICMSF (International Commission on Microbiological Specifications for Foods), Microorganisms in Foods 4: Application of the Hazard Analysis Critical Control Point (HACCP) System to Ensure Microbiological Safety and Quality, Oxford: Blackwell Scientific Publications, 1988.

ICMSF (International Commission on Microbiological Specifications for Foods), Microorganisms in Foods 6: Microbial Ecology of Food Commodities, New York: Kluwer Academic & Plenum Publishers, 2005.

International Featured Standards, IFS Food, version 6. 2012.

International Organization for Standardization, ISO 22000:2005, Nederlandse norm Voedselveiligheid managementsystemen, Eisen aan een organisatie in de voedselketen, Delft: Nederlands Normalisatie-instituut, 2005.

Kujawska, O., Bow-Tie, an elegant solution for food processing companies. How the Bow-Tie-method can be used to get…