7Willid H S. The mover HACCP system: The HACCP system is a preventive and dynamic system which can significantly improve the safe of our food supply[J]. Food technology, 1991,6:116-119.
8HACCP Introducing the Hazard Analysis and Critical Control Point system[S]. Food safety Issues wHo/FSF/FOS/1997.2.
9.卫法监发[2002]174号.食品企业HACCP通用实施指南[Z].,..
10CAC. Codex alimentary basic text hazard analysis and critical control point system and guidelines for its application[Z]. annex to CAC/RCR 1-1969,rev. 3 1997.
4Hazard analysis and critical control point(HACCP) system and guideline for its application[ M]. Annex to CAC/RCP - 1969 Rev. 3(1997). Food hygiene supplement to volume 1 B - 1997, 19-26, FAC, Rome, 1997.
5Hazard Analysis and Critical Control Point System and Guide linesforits Application, Annex to CAC/RCP 1- 1969, Rev.3 1997,final 1999.
6Snyder, O.Peter, Jr., Ph.D.HACCP - TQM Retail Food Operations Manual. St. Paut, MN: Hospitality Institute of Technology and Management, 1999.
7National Restaurant Association, ServSafe Training' s A Practive Approach to HACCP. Chicago: The Educational Foundation of The National Restaurant Association, 1998.
8U.S. Public Health Service, U.S. Department of Health and Human Services, U.S.Food and Drug Administration. A HACCP Principles GUide for operators of Food Establishments at Retail Level, Draft. Washingtong, DC:Center for Food Safety and Applied Nutrition, 15 April 1998.
