7FAO/WHO. Hazard analysis critical control point (HACCP) system and guidelines for its application in food hygiene basic texts[J].Annex to CAC/RCP 1-1969, Rev.3, 1997.
8Barker J, Mckenzie A. Review of HACCP and HACCP-based food control systems. In: Fish inspection, quality control and HACCP: a global focus[M]. Lancaster: Technomic Publishing Co. Inc. 1997.
9Hulebak K L, Schlosser W. Hazard Analysis and Critical Control Point (HACCP) History and Conceptual Overview[J]. Risk Analysis, 2002,22:547-552.
10Little C L, de Louvois J. The microbiological examination of butchery products and butchers' premises in the United Kingdom [J]. J Appl Microbiol, 1998(85):177-186.