1. - Inocuidade de Alimentos
1. - Inocuidade de Alimentos
1. - Inocuidade de Alimentos
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
16. Guajardo, Carlos. Código Alimentario. Su valoración jurídica. Buenos Aires : Cuyo, 1998. 432 p.<br />
17. Guia para elaboração do plano APPCC; geral. Projeto APPCC. Convênio CNI/ SENAI/ SEBRAE. Brasília : SENAI/ DN,<br />
1999. 298 p. (Série Qualida<strong>de</strong> e Segurança Alimentar).<br />
18. Hyman, F.N.; Klontz, K.C.; Tollefson, L. Food and Drug Administration surveillance of the role of foreign objects in<br />
foodborne injuries. Public Health Rep., 108: 54-59, 1993.<br />
19. IDEXX Food Safety Net Services. The comprehensive Hazard Analysis Critical Control Point (HACCP) Course. Westbrook<br />
: IDEXX, 1998.<br />
20. IDFA. Dairy Product Safety System. A technical manual for the entire dairy industry encompassing basic sanitation, good<br />
manufacturing practices, and focusing on Hazard Analysis and Critical Control Points (HACCP). Washington, D.C., may, 1996.<br />
2<strong>1.</strong> International Meat and Poultry HACCP Alliance & Food Processors Institute. Train-the-trainer HACCP Course. Washington<br />
: National Food Processors Association, 1997.<br />
22. Jay, J. Mo<strong>de</strong>rn Food Microbiology. 4a. ed. New York : Chapman & Hall, 199<strong>1.</strong><br />
23. Katsuyama, A. M.; Stevenson, K. E. Hazard Analysis and i<strong>de</strong>ntification of Critical Control Points. In: Stevenson, Kenneth<br />
E.; Bernard, Dane T., eds. HACCP: Establishing Hazard Analysis Critical Control Point Programs. A workshop manual. 2a. ed.<br />
Washington: The Food Processors Institute, 1995. (Chapter 8).<br />
24. Khodr, M.; Hill, S.; Perkins, L., et al. Bacillus cereus food poisoning associated with fried rice at two child day care centers<br />
- Virginia, 1993. Morbidity and Mortality Weekly Report, 43(10):177-178, 1994.<br />
25. Knubley, W.; McChesney, T.C.; Mallonee, J. Foodborne botulism - Oklahoma, 1994. Morbidity and Mortality Weekly<br />
Report, 44(11):200-202, 1995.<br />
26. Monroe, M.W., McGray, P.E.; Finton, R.J., et al. Yersinia enterocolitica infections during the holidays in black families -<br />
Georgia. Morbidity and Mortality Weekly Report, 39(45):819-820, 1990.<br />
27. National Seafood HACCP Alliance. HACCP: Hazard Analysis and Critical Control Point Training Curriculum. 3a. ed.<br />
Raleigh: North Carolina Sea Grant, 1997. 276 p.<br />
28. Nuñez Santiago, Beatriz. Políticas públicas y <strong>de</strong>recho alimentario. Del GATT a la OMC en Latinoamerica y el Caribe.<br />
Buenos Aires : Ciudad Argentina, 1998. 266 p.<br />
29. Organización Panamericana <strong>de</strong> la Salud. Consulta técnica conjunta FAO/OPS/OMS sobre inocuidad y comercialización <strong>de</strong><br />
alimentos frente a la epi<strong>de</strong>mia <strong>de</strong> cólera en las Américas. Buenos Aires, abril 6-8, 1992.<br />
30. Price, R. J. Compendium of fish and fishery product processing methods, hazard and controls. National Seafood HACCP<br />
Alliance for Training and Education. University of California Davis , 1997.<br />
3<strong>1.</strong> Ripoll, A.; Costa Jr., G.; Avdalov, N. Manual <strong>de</strong> Auditoría <strong>de</strong>l Sistema HACCP en la industria pesquera. Montevi<strong>de</strong>o :<br />
INFOPESCA, 2000. 63 p.<br />
32. Robinson, R. K.; Batt, C. A.; Patel, P. D. (Editors). Aca<strong>de</strong>mic Press Food Microbiology Encyclopedia, 1999.