| Clave | Autores | Año | Título | Publicación |
| HACCP-01 | Report of the Joint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods | FAO-OMS | ||
| HACCP-02 | E. Hoornstra, S. Notermans | 2001 | Quantitative microbiological risk assessment | Int. J. Food Microbiol. 66: 21-29 |
| HACCP-03 | Anna M. Lammerding and Aamir Fazil | 2000 | Hazard identification and exposure assessment for microbial food safety risk assessment | Int. J. Food Microbiol. 58: 147-157 |
| HACCP-04 | Robert L. Buchanan, James L. Smith and Wesley Long | 2000 | Microbial risk assessment: dose-response relations and risk characterization | Int. J. Food Microbiol. 58: 159-172 |
| HACCP-05 | P. A. Voysey and M. Brown | 2000 | Microbiological risk assessment: a new approach to food safety control | Int. J. Food Microbiol. 58: 173-179 |
| HACCP-06 | F.J. Bolton | 1998 | Quality assurance in food microbiology - a novel approach | Int. J. Food Microbiol. 45: 7-11 |
| HACCP-07 (Sólo 1 pág) |
Joint FAO/WHO Activities on Risk Assessment of Microbiological Hazards in Foods | 2001 | Hazard identification, hazard characterization and exposure assessment of Campylobacter spp. in broiler chickens Preliminary Reportt | MRA01/05 |
| HACCP-08 (Sólo 1 pág) |
Joint FAO/WHO Activities on Risk Assessment of Microbiological Hazards in Foods | 2001 | Hazard identification, exposure assessment and hazard characterization of Vibrio spp. in seafood - Preliminary Document | MRA 01/03/04 |
| HACCP-09 | Sara Mortimore | 2001 | How to make HACCP really work in practice | Food Control 12: 209-215 |
| HACCP-10 | E. Hoornstra, M.D. Northolt, S. Notermans, A.W. Barendsz | 2001 | The use of quantitative risk assessment in HACCP | Food Control 12: 229-234 |
| HACCP-11 | M.E. Coleman, H.M. Marks | 1999 | Quanlitative and quantitative risk assessment | Food Control 10: 289-297 |
| HACCP-12 | N. H. Armitage | 1997 | Use of predictive microbiology in meat hygiene regulatory activity | Int. J. Food Microbiol. 36: 103-109 |
| HACCP-13 | Codex Alimentarius | 1997 | Código Internacional de Prácticas Recomendado para Principios Generales de Higiene de los Alimentos | CAC/RCP 1-1969, Rev. 3 |
| HACCP-14 | USDA | 1998 | Preliminary Pathways and Data for a Risk Assessment of E. coli O157:H7 in Beef | |
| HACCP-15 | AUDITORES Y TÉCNICOS DE CONTROL DE CALIDAD, S.L. | ARCPC. PRINCIPIOS GENERALES | Parecen apuntes o una conferencia | |
| HACCP-16 | International Meat and Poultry HACCP Alliance | 1996 | GENERIC HACCP MODEL FOR BEEF SLAUGHTER | |
| HACCP-17 | FAO/WHO Expert Consultation | 2000 | Assessment of Microbiological Hazards in Foods | Joint FAO/WHO Expert Consultation on Risk |
| HACCP-18 | Richard A. Merrill | 1997 | FOOD SAFETY REGULATION: Reforming the Delaney Clause | Annu. Rev. Public Health 18:313–40 |
| HACCP-19 | USDA-FSIS | INSPECTION SYSTEM ACTIVITIES | ||
| HACCP-20 | USDA-FSIS | ENFORCEMENT OF REGULATORY REQUIREMENTS IN ESTABLISHMENTS SUBJECT TO THE HACCP SYSTEM REGULATIONS | ||
| HACCP-21 | USDA-FSIS | 1998 | HACCP Regulatory Process For HACCP-Based Inspection. Reference Guide | |
| HACCP-22 | USDA-FSIS | 1998 | SUPERVISORY GUIDELINE FOR THE PATHOGEN REDUCTION/HACCP REGULATORY REQUIREMENTS | |
| HACCP-23 | USDA-FSIS | INSPECTION SYSTEM PROCEDURE GUIDE | ||
| HACCP-24 | International Meat and Poultry HACCP Alliance | 1996 | GENERIC HACCP MODEL FOR Raw Products - Not Ground | |
| HACCP-25 | National Advisory Committee on Microbiological Criteria for Foods | 1999 | Microbiological safety evaluations and recommendations on fresh produce | Food Control 10, 117-143 |
| HACCP-26 | Graeme D. Armstrong | 1999 | Towards integrated hygiene and food safety management systems: the Hygieneomic approach | International Journal of Food Microbiology 50, 19–24 |
| HACCP-27 | Eyal Shimoni and Theodore P. Labuza | 2000 | Modeling pathogen growth in meat products: future challenges | Trends in Food Science & Technology, 11: 394-402 |
| HACCP-28 | J. M. Soriano, H. Rico, J. C. Moltó and J. Mañes | 2002 | Effect of introduction of HACCP on the microbiological quality of some restaurant meals | Food Control 13: 253-261 |
| HACCP-29 | Sandra Casani and Susanne Knøchel | 2002 | Application of HACCP to water reuse in the food industry | Food Control 13: 315-327 |
| HACCP-30 | T.B.Adams, J.Doull, V.J.Feron, J.I.Goodman, L.J.Marnett, I.C.Munro, P.M.Newberne, P.S.Portoghese R.L.Smith, W.J.Waddell, B.M.Wagner | 2002 | The FEMA GRAS assessment of pyrazine derivatives used as flavor ingredients | Food Chem. Toxicol. 40: 429-451 |
| HACCP-31 | A.G.Smith, S.D.Gangolli | 2002 | Organochlorine chemicals in seafood: occurrence and health concerns | Food Chem. Toxicol. 40: 767-779 |
| HACCP-32 | 2002 | Food Safety in Europe (FOSIE): risk assessment of chemicals in food and diet:overall introduction | Food Chem. Toxicol. 40: 141-144 | |
| HACCP-33 | G.Eisenbrand, B.Pool-Zobel, V.Baker, M.Balls, B.J.Blaauboer, A.Boobis, A.Carere, S.Kevekordes, J.-C.Lhuguenot, R.Pieters, J.Kleiner | 2002 | Methods of in vitro toxicology | Food Chem. Toxicol. 40: 193-236 |
| HACCP-34 | E.Dybing, J.Doe, J.Groten, J.Kleiner, J.O ’Brien, A.G.Renwick, J.Schlatter, P.Steinberg, A.Tritscher, R.Walker, M.Younes | 2002 | Hazard characterisation of chemicals in food and diet: dose response mechanisms and extrapolation issues | Food Chem. Toxicol. 40: 237-282 |
| HACCP-35 | R.Kroes, D.Müller, J.Lambe, M.R.H.Löwik, J.van Klaveren, J.Kleiner, R.Massey, S.Mayer, I.Urieta, P.Verger, A.Visconti | 2002 | Assessment of intake from the diet | Food Chem. Toxicol. 40: 327-385 |
| HACCP-36 | T.B.Adams, J.Doull,V.J.Feron, J.I.Goodman, L.J.Marnett, I.C.Munro, P.M.Newberne, P.S.Portoghese, R.L.Smith, W.J.Waddell, B.M.Wagner | 2002 | Review: The FEMA GRAS assessment of pyrazine derivatives used as flavor ingredients | Food Chem. Toxicol. 40: 429-451 |
| HACCP-37 | A.G.Smith, S.D.Gangolli | 2002 | Organochlorine chemicals in seafood: occurrence and health concerns | Food Chem. Toxicol. 40: 767-779 |
| HACCP-38 | J. Schlundt | 1999 | Principles of food safety Risk management | Food Control 10: 299-302 |
| HACCP-39 | T. Mayes | 1999 | How can the principles of validation and verification be applied to hazard analysis? | Food Control 10: 277-279 |
| HACCP-40 | T. A. McMeekin and T. Ross | 2002 | Predictive microbiology: providing a knowledge-based framework for change management | Int. J. Food Microbiol. 78: 133-153 |
| HACCP-41 | Roland Lindqvist, Susanne Sylvén and Ivar Vågsholm | 2002 | Quantitative microbial risk assessment exemplified by Staphylococcus aureus in unripened cheese made from raw milk | Int. J. Food Microbiol. 78: 155-170 |
| HACCP-42 | Robert V.TauxeEuropean Commission | 2002 | Surveillance and investigation of foodborne diseases;roles for public health in meeting objectives for food safety | Food Control 13: 363-369 |
| HACCP-43 | Catherine E.Adams | 2002 | Hazard analysis and critical control point––original ‘‘spin ’’ | Food Control 13: 355-358 |
| HACCP-44 | Comisión Europea | 2003 | SCIENTIFIC STEERING COMMITTEE FINAL REPORT : RISK ASSESSMENT OF FOOD BORNE\par BACTERIAL PATHOGENS : QUANTITATIVE METHODOLOGY RELEVANT FOR HUMAN EXPOSURE\par ASSESSMENT | Adopted by the Scientific Steering Committee at its Plenary Meeting 16-17\par January 2003. |
| HACCP-45 | Wendy Fanaselle, FDA | 2003 | Food Security, Preventive Measures Guidance | http://www.meatscience.org |
| HACCP-46 | Scott W. Brooks, Taco Bell Corporation | 2003 | Operational Risk Management: Ensuring Security for Food Systems | http://www.meatscience.org |
| HACCP-47 | George Davey CEO & Chris Chan, Director Science & Risk Management, SafeFood NSW | 2003 | Practical Application of Risk Analysis | http://www.meatscience.org |
| HACCP-48 | FAO | 1999 | PRINCIPLES AND GUIDELINES FOR THE CONDUCT OF MICROBIOLOGICAL RISK ASSESSMENT | CAC/GL-30 |
| HACCP-49 | Eunice Taylor | 2001 | HACCP in small companies: benefit or burden? | Food Control 12: 217-222 |
| HACCP-50 | William H. Sperber | 2001 | Hazard identification: from a quantitative to a qualitative approach | Food Control 12: 223-228 |
| HACCP-51 | Carol Wallace and Tony Williams | 2001 | Pre-requisites: a help or a hindrance to HACCP? | Food Control 12: 235-240 |
| HACCP-52 | Organización de las Naciones Unidas\par para la Agricultura y la Alimentación\par y el Ministerio de Sanidad y Consumo de España | 2002 | Manual de capacitación sobre higiene de los alimentos y sobre el sistema de Análisis de Peligros y de Puntos Críticos de Control (APPCC). SISTEMAS DE CALIDAD E INOCUIDAD DE LOS ALIMENTOS | ftp://ftp.fao.org/es/esn/food/HACCPManual_es.pd |
| 53 | Samantha J. Gilling ; Eunice A. Taylor ; Kevin Kane ; Joanne Z. Taylor | 2001 | Successful Hazard Analysis Critical Control Point Implementation in the United Kingdom: Understanding the Barriers through the Use of a Behavioral Adherence Model | Journal of Food Protection 64 : 710 -- 715 |
| 54 | Valerie J. Davidson ; Joanne Ryks | 2003 | Comparison of Monte Carlo and Fuzzy Math Simulation Methods for Quantitative Microbial Risk Assessment | Journal of Food Protection 66: 1900 -- 1910 |
| 55 | NEW TRENDS IN THE APPLICATION OF HACCP IN THE CATERING INDUSTRY: HACCP FOR CONTINUOUS OPERATIONAL IMPROVEMENT | |||
| 56 | Asociación de Productores Avícolas de Chile |
2004 | http://www.apa.cl/archivos/HACCP-30-04-04.pdf | |
| 57 | OMS | 2003 | Caracterización de peligros de patógenos en los alimentos y el agua. Directrices. Series de Evaluación de Riesgos Microbiológicos 3 | http://www.who.int/entity/foodsafety/publications/micro/pathogen/en |
| 58 | UE | 2000 | OPINION OF THE SCIENTIFIC COMMITTEE ON VETERINARY MEASURES RELATING TO PUBLIC HEALTH ON FOOD-BORNE ZOONOSES | http://europa.eu.int/comm/food/fs/sc/scv/out32_en.pdf |
| 59 | UE | 2005 | DISCUSSION PAPER On strategy for setting microbiological criteria for foodstuffs in Community legislation | http://europa.eu.int/comm/food/food/biosafety/salmonella/discussion_paper_en.pdf |
| 60 | R.C. Whiting, A. Rainosek, R.L. Buchanan, M. Miliotis, D. LaBarre, W. Long, A. Ruple and S. Schaub | 2006 | Determining the microbiological criteria for lot rejection from the performance objective or food safety objective | Int. J. Food Microbiol. 110: 23-267. |
| 61 | J. O’Brien, A.G. Renwick, A. Constable, E. Dybing, D.J.G. Müller, J. Schlatter, W. Slob, W. Tueting, J. van Benthem, G.M. Williams and A. Wolfreys | 2006 | Approaches to the risk assessment of genotoxic carcinogens in food: A critical appraisal | Food and Chemical Toxicology 44: 1613-1635 |
| 62 | S. Barlow, A.G. Renwick, J. Kleiner, J.W. Bridges, L. Busk, E. Dybing, L. Edler, G. Eisenbrandh, J. Fink-Gremmels, A. Knaap, R. Kroes, D. Liem, D.J.G. Müller, S. Page, V. Rolland, J. Schlatter, A. Tritscher, W. Tueting and G. Würtzen | 2006 | Risk assessment of substances that are both genotoxic and carcinogenic. Report of an International Conference organized by EFSA and WHO with support of ILSI Europe | Food and Chemical Toxicology 44:1636-1650 |
| 63 | Jens K. Andersen, Tine Haldb, Niels L. Nielsenc, Charlotte Sporon Fiedlerc and Birgit Nørrung | 2007 | New strategies for the use of microbiological examinations in food control in Denmark | Food Control 18: 273-277 |
| 64 | Massimo Bertolini, Antonio Rizzi and Maurizio Bevilacqua | 2007 | An alternative approach to HACCP system implementation | Journal of Food Engineering 79: 1322-1328 |
| 65 | T.A. McMeekin, J. Baranyi, J. Bowman, P. Dalgaardc, M. Kirk, T. Ross, S. Schmid and M.H. Zwietering | 2006 | Review: Information systems in food safety management | International Journal of Food Microbiology 112:181-194 |
| 66 | EHEDG | 2007 | Integration of hygienic and aseptic systems | Trends in Food Sci. Technol. 18: 48-58 |
| 67 | Janet E.L. Corry, Basil Jarvisb, Sue Passmorec and Alan Hedges | 2007 | A critical review of measurement uncertainty in the enumeration of food micro-organisms | Food Microbiology 24: 230-253 |
| 68 | J.H. Ryan | 2007 | On-line real time aid to the verification of CCP compliance in beef slaughter HACCP systems | Food Control 18, 689–696 |
| 69 |
Katarzyna Kajak ⁎, Danuta Kołożyn-Krajewska |
2006 |
Construction of predictive models of growth of microorganisms in salted and cured meat products |
Innovative Food Science and Emerging Technologies 7: 152–159 |
| 70 | John Sumner and Karen Krist
|
2002 |
The use of predictive microbiology by the Australian meat industry |
International Journal of Food Microbiology 73, : 363-366 |
| 71 | I. Leguérinel, O. Couvert and P. Mafart | 2007 | Modelling the influence of the sporulation temperature upon the bacterial spore heat resistance, application to heating process calculation | International Journal of Food Microbiology 114: 100-104 |
| 72 | E. Carrasco, R. García-Gimeno, R. Seselovsky, A. Valero, F. Pérez, G. Zurera, and E. Todd | 2006 |
Predictive Model of Listeria Monocytogenes’ Growth Rate Under Different Temperatures and Acids |
Food Science and Technology International 12: 47-56 |
| 73 | R.M. Garcia-Gimeno, C. Harvas-Martinez, E. Sanz-Tapia, and G. Zuerra-Cosano | 2002 |
Estimation of Microbial Growth Parameters by Means of Artificial Neural Networks |
Food Science and Technology International 8: 73-80 |
| 74 | E. Carrascoa, A. Valeroa, F. Pérez-Rodrígueza, R.M. García-Gimenoa and G. Zurera | 2007 | Management of microbiological safety of ready-to-eat meat products by mathematical modelling: Listeria monocytogenes as an example | International Journal of Food Microbiology 114: 221-226 |
| 75 | Seppo I. Niemela | 2003 | Measurement uncertainty of microbiological viable counts |
Accred Qual Assur (2003) 8:559–563 |
| 76 | Isabel Walls | 2006 | Role of quantitative risk assessment and food safety objectives in managing Listeria monocytogenes on ready-to-eat meats | Meat Science 74: 66-75 |
| 77 | John Sumner, Tom Rossb, Ian Jensona and Andrew Pointon | 2005 | A risk microbiological profile of the Australian red meat industry: Risk ratings of hazard–product pairings | International Journal of Food Microbiology 105: 221-232 |
| 78 | L. Leistner | 1994 | Further developments in the utilization of hurdle technology for food preservation | Journal of Food Engineering 22 (1-4), pp. 421-432 |
| 79 | Madden, Robert H. | 1994 | Microbial hazards in animal products | Proceedings of the Nutrition Society 53 (2), pp. 309-316 |
| 80 | F. Devlieghere1; K. Francois1; K.M. Vereecken2; A.H. Geeraerd2; J.F. Van Impe2; J. Debevere | 2004 | Effect of chemicals on the microbial evolution in foods | Journal of Food Protection 67 (9), pp. 1977-1990 |
| 81 | Van Gerwen, S.J.C., Gorris, L.G.M. | 2004 | Application of elements of microbiological risk assessment in the food industry via a tiered approach | Journal of Food Protection 67 (9), pp. 2033-2040 |
| 82 | Zweifel Z.1; Stephan R. | 2003 | Microbiological monitoring of sheep carcass contamination in three Swiss abattoirs | Journal of Food Protection 66 (6), pp. 946-952 |
| 83 | T. K. Soboleva, A. B. Pleasants and G. le Roux | 2000 | Predictive microbiology and food safety | International Journal of Food Microbiology 57 (3), pp. 183-192 |
| 84 | S. J. C. van Gerwena, *, J. C. de Wita, S. Notermansb and M. H. Zwietering | 1997 | An identification procedure for foodborne microbial hazards | International Journal of Food Microbiology 38 (1), pp. 1-15 |
| 85 | S. Notermans and G. C. Mead | 1996 | Incorporation of elements of quantitative risk analysis in the HACCP system | International Journal of Food Microbiology 30 (1-2), pp. 157-173 |
| 86 | Elizabeth Walker, Catherine Pritchard and Stephen Forsythe | 2003 | Hazard analysis critical control point and prerequisite programme implementation in small and medium size food businesses | Food Control 14 (3), pp. 169-174 |
| 87 | De Roever, C. | 1999 | Microbiological safety evaluations and recommendations on fresh produce | Food Control 10 (2), pp. 117-143 |
| 88 | Untermann, F. | 1998 | Microbial hazards in food | Food Control 9 (2-3), pp. 119-126 |
| 89 | D. Jordan, S. A. McEwen, A. M. Lammerdingb, W. B. McNabc and J. B. Wilson | 1999 | A simulation model for studying the role of pre-slaughter factors on the exposure of beef carcasses to human microbial hazards | Preventive Veterinary Medicine 41 (1), pp. 37-54 |
| 90 | Eunice Taylor | 2008 | A new method of HACCP for the catering and food service industry | Food Control 19, 126–134 |
| 91 | P. Gale | 2007 | The prion/lipid hypothesis - further evidence to support the molecular basis for transmissible spongiform encephalopathy risk assessment | J. Appl. Microbiol. 103: 2033 |
| 92 | Castejón, Castejón y Mañas | Montajes e instalaciones | ||
| 93 | Expositores frigoríficos | Montajes e instalaciones | ||
| 94 | Clean Room Strandards | http://www.mssl.ucl.ac.uk/www_cleanroom/cleanroom/cr_standards.html | ||
| 95 | Reuven Rasooly, Paula M. Do | 2010 | Shiga toxin Stx2 is heat-stable and not inactivated by pasteurization | International Journal of Food Microbiology 136: 290–294 |
| Autralia New Zealand Food Authority | ||||
|
Brendan Howlett, Declan J. Bolton , Ciaran O’Sullivan |
2005 | Development of Pre-requisite Programmes and HACCP Principles for Irish Beef Slaughterhouses | Food Safety Authority of Ireland | |
| Brendan Howlett, Declan J. Bolton, Ciaran O’Sullivan | 2005 | Auditing of Pre-requisite Programmes and HACCP Principles in Irish Beef Slaughterhouses | Food Safety Authority of Ireland | |