Food Safety Practices Guidance for Moulded Chocolate Manufacturers
References

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  • Lund, B.M., Baird-Parker, T.C., Gould, G.W. 2000. Microbiological Safety and Quality of Food. Volumes 1- 2. Aspen Publishers, Inc. Gaithersburg, Maryland, p. 763.
  • International Commission on Microbiological Specifications of Foods (ICMSF). 1986. Microorganisms In Foods 2. Sampling for microbiological analysis: Principles and specific applications. 2nd ed. Blackwell Scientific Publications, Toronto.
  • National Confectioners Association (NCA). 2011. Industry Review.

Additional Resources:

Acts and Regulations

Canadian Food Inspection Agency

Health Canada

International

Other Resources

  • D'Aoust, J.Y., 1977. Salmonella and the chocolate industry. A review. J. Food Prot. 40, 718-727.
  • Mogelonsky M, 2007. Confronting Confectionery. Prepared Foods 176: 11-20.
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