A2.13 Hazard analysis and critical control point (HACCP)

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Gray R and Morain M (2000). HACCP application to Brisbane Water. Water, January/February: 41–42.

Havelaar AH (1994). Application of HACCP to drinking water. Food Control, 5(3): 145–152.

HB 90.5 (2000). Correlation Between ISO 9001:2000 and the HACCP Principles. Standards Australia.

Jay JM (2000). The HACCP system and food safety. In Modern Food Microbiology, 6th edition, chapter 21: 407–422. Aspen Publishers.

Nadebaum P, Chapman M, Baker A and Rizak, S (2001). Application of HACCP to drinking water supply systems. Paper presented at the Annual Conference of the Australian Water Association, Canberra, 1–5 April.

National Advisory Committee on Microbiological Criteria for Foods (1992). Hazard analysis and critical control point system. NACMCF, Washington DC:

National Advisory Committee on Microbiological Criteria for Foods (1997). Hazard analysis and critical control point principles and application guidelines. Washington DC.

Tompkin RB (1992). Corrective action procedures for deviations from the critical control point critical limits. In HACCP — principles and applications, eds. Pierson MD and Corlett Jr DA: 72–82. Chapman and Hall.

World Health Organization (1997). HACCP — Introducing the hazard analysis and critical control point system (WHO/FSF/FOS/97.2). Available at: https://apps.who.int/iris/handle/10665/63610;jsessionid=F34D76B7E4BC15ACEC3F6C32EDF95A36.