1. - Inocuidade de Alimentos
1. - Inocuidade de Alimentos
1. - Inocuidade de Alimentos
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REFERENCIAS BIBLIOGRÁFICAS<br />
<strong>1.</strong> Austrália. NSW Meat Industry Authority. HACCP Manual. Attachment G - HACCP plan audit check-list 1997. Online.<br />
Home page http: // www.meat.nsw.gov.au/haccp.<br />
2. Brasil. MAARA. Sistema <strong>de</strong> Análise <strong>de</strong> Riscos e Controle dos Pontos Críticos na indústria da pesca; manual <strong>de</strong> auditoria.<br />
Versão preliminar. Rio <strong>de</strong> Janeiro, SENAI/ DN/ DET, 1995. 46 p.<br />
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distribuição e comercialização das conservas <strong>de</strong> palmito, institui o recadastramento das indústrias e distribuidores, o<br />
Regulamento Técnico que fixa o Padrão <strong>de</strong> I<strong>de</strong>ntida<strong>de</strong> do Palmito em Conserva, bem como o Programa Nacional <strong>de</strong> Inspeção<br />
do palmito, em caráter prioritário, e dá outras providências. Diário Oficial da República Fe<strong>de</strong>rativa do Brasil, Brasília, 1999.<br />
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http://www.fsis.vsda.gov/OA/haccp/supgui<strong>de</strong>.htm
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