Food Safety Practices Guidance for Moulded Chocolate Manufacturers
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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.
Acts and Regulations
- Consumer Packaging and Labelling Act and Regulations
- Food and Drugs Act
- Food and Drug Regulations
- Pest Control Products Act
- Pest Control Products Regulations
- Weights and Measures Act and Regulations
Canadian Food Inspection Agency
- A Tool for Managing Allergen Risks in Food Products
- Food Allergies and Allergen Labelling
- Food recalls: Make a plan and action it! Manufacturers' guide
- Food Safety Enhancement Program Manual
- General Principles of Food Hygiene, Composition and Labelling
- Good Importing Practices for Food
- Guide to Food Labelling and Advertising
- HACCP Generic Model for Moulded Dark Chocolate with Almonds
- Nutritional Labelling Compliance Test
- Nutrition Labelling Evaluation Standard
- Reference Database for Hazard Identification. March 1, 2008. Ottawa, Canada.
- Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products Database
- Compendium of Analytical Methods
- Guidelines for Canadian Drinking Water Quality - Summary Table
- Policy for Differentiating Food Additives and Processing Aids
- The Use of Food Allergen Precautionary Statements on Prepackaged Foods
- Codex Alimentarius Commission. FAO/WHO Food Standards Programme. 2001. Codex standard for cocoa (cacao) mass (cocoa/chocolate liquor) and cocoa cake. Codex standard 141-1983, Rev. 1-2001 - PDF (179 kb).
- Codex Alimentarius Commission. FAO/WHO Food Standards Programme. 2003. Recommended International Code of Practice General Principles of Food Hygiene PDF (234.22 kb). CAC/RCP 1-1969, Rev. 4.
- ICMSF. 1988. HACCP in Microbiological Safety and Quality. Blackwell Scientific Publications, London, p. 258.
- 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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