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ficha técnica - Inocuidade de Alimentos

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33. Scott, Virginia N.; Moberg, Lloyd. Biological Hazards and Controls. In: Stevenson, Kenneth E.; Bernard, Dane T., eds.HACCP: Establishing Hazard Analysis Critical Control Point Programs. A workshop manual. 2a. ed. Washington : The FoodProcessors Institute, 1995. (Chapter 4).34. SilvaJ., E. A. Manual <strong>de</strong> controle higiênico-sanitário em alimentos. São Paulo, Varela, 1996. 329 p.35. Sny<strong>de</strong>r, P.: Juneja, V. K. Aca<strong>de</strong>mic Press Food Microbiology Encyclopedia. doi:10.1006/rwfm.1999.1900, 1999.36. Stevenson, K. E. Introduction to Hazard Analysis Critical Control Point Systems. In: Stevenson, Kenneth E.; Bernard, DaneT., eds. HACCP: Establishing Hazard Analysis Critical Control Point Programs. A workshop manual. 2a. ed. Washington: TheFood Processors Institute, 1995. (Chapter 1).37. Stevenson, Kenneth E.; Bernard, Dane T., eds. HACCP: Establishing Hazard Analysis Critical Control Point Programs. Aworkshop manual. 2a. ed. Washington: The Food Processors Institute, 1995.38. Turney, C.; Green-Smith, M.; Shipp, M., et al. Escherichia coli O157:H7 outbreak linked to home-cooked hamburger -California - July 1993. Morbidity and Mortality Weekly Report, 43(12):213-216, 1994.39. Unterman, F. Hazard appraisal (HACCP). The Overall Concept. doi:10.1006/rwfm.1999.0770. Encyclopedia of FoodMicrobiology, Aca<strong>de</strong>mic Press, 1999. http://apresslp.gvpi.net/apfmicro40. Vidal Layseca, C.; Carrillo Parodi, C.; Seminário Carrasco, L. Cholera - Peru, 1991. Morbidity and Mortality Weekly Report,40(6):108-110, 1991.41. Ward, D. (ed.) HACCP; Hazards Analysis and Critical Control Point training curriculum. National Seafood HACCP Alliancefor Training and Education. 2a ed. North Carolina, 1997.

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