Page 82 - Book_HACCP

ΒΙΒΛΙΟΓΡΑΦΙΑ

«ΥΓΙΕΙΝΗ & ΑΣΦΑΛΕΙΑ ΤΡΟΦΙΜΩΝ - ΣΥΣΤΗΜΑ HACCP»

ΕΛΛΗΝΙΚΗ
1. Γιάννης Ζαμπετάκης - Νίκος Γδοντέλης, : HACCP: Από το H έως το P, PIPublishing, 2006
2. Ιωάννης Αρβανιτογιάννης, Νικόλαος Τζούρος, Το νέο πρότυπο ποιότητας & ασφάλειας τροφίμων ISO
22000 - παρουσίαση & ερμηνεία, Σταμούλης, 2006
3. Κ.Α. Δημόπουλος, Ν.Κ. Ανδρικόπουλος, Διατροφή, Αθήνα, 1996
4. Καλογρίδου-Βασιλειάδου, Γενικοί Κανόνες Ορθής Υγιεινής Πρακτικής, Σύνδεσµος Ελληνικών Βιοµηχα-
νιών Τροφίµων, University Press, 1999
5. Κώδικας Τροφίµων, Ποτών και Αντικειµένων Κοινής Χρήσης, Κεφάλαιο ΙΙ, Γενικό Χηµείο του Κράτους,
Αθήνα, 1998
6. Τζιά, Κ., Τσιαπούρης, Α., Ανάλυση Επικινδυνότητας στα Κρίσιµα Σηµεία Ελέγχου (HACCP) στη Βιοµη-
χανία Τροφίµων: HACCP, Παπασωτηρίου, Αθήνα, 1996

ΞΕΝΟΓΛΩΣΗ
1. Control of Communicable Diseases in Man, 16th ed., American Public Health Association, 1995
2. Corlett, D.A. and Pierson, M.D. HACCP, Principles & Applications, ed., Chapman and Hall, New York,
1992.
3. Diseases Transmitted by Foods, 2nd ed., Centers for Disease Control, USPHS, 1982.
4. HACCP Reference Book, National Restaurant Assoc., The Educational Foundation, Chicago, 1994.
5. Institute of Food Science & Technology, Food and drink – Good Manufacturing Practice: A Guide to
its Responsible Management., 3rd Edition, , London, 1991
6. FAO/WHO, Codex Alimentarius Commission: Codex Guidelines For the Application of the Hazard
Analysis Critical Control Points (HACCP) System. Publication: CAC/GL 18-1993
7. FAO/WHO, Codex Alimentarius Commission: Recommended International Code of Practice General
Principles of Food Hygiene. Publication: CAC/RCP 1-1969, Rev 2, 1985
8. Fellows, P.J. Food Processing Technology, Principles and Practice, Ellis Horwood, New York, 1990.

ΑΡΘΡΟΓΡΑΦΙΑ
1. Bryan, Frank. «Hazard Analyses of Street Foods and Considerations for Food Safety.» Dairy, Food and
Environmental Sanitation, February 1995, pp. 64-69.
2. Bryan, Frank. «HACCP: Present Status and Future in Contribution to Food Safety.» Dairy, Food &
Environmental Sanitation, November 1994, pp. 650-655.
3. Briley and Klaus. «Using Risk Assessment as a Method of Determining Inspection Frequency.» Dairy
and Food Sanitation, December 1985, pp. 468-474.
4. Centers for Disease Control and Prevention. Surveillance for Foodborne Disease Outbreaks - United
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States, 1993-1997. Morbidity Mortality Weekly Report. #49 (SS01), USPHS, March 17, 2000, pp.
1-51.
5. National Advisory Committee on Microbiological Criteria for Food (NACMCF). 1997 Hazard Analysis
and Critical Control Point System, USDA - FSIS Information Office, 1997.
6. Silliker, John, Ph.D. «Microbiological Testing and HACCP Programs.» Dairy, Food and Environmental
Sanitation, October 1995, pp. 606-610.
7. Tisler, J.M. «The Food and Drug Administration’s Perspective on HACCP,» Food Technology, June
1991, pp. 125-127.