Food Safety Practices Guidance for Fresh Non-Filled Alimentary Paste 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). 1988. HACCP in Microbiological Safety and Quality. Blackwell Scientific Publications, London, p.258.

Sperber, W.H. 2003. Microbiology of milled cereal grains: issues in customer specifications. Int. Assoc. Oper. Millers Tech. Bull. 3: 7929-7931.

Additional Resources :

Acts and Regulations

Canadian Food Inspection Agency

Agriculture and Agri-Food Canada

  • Canadian Code of Recommended Manufacturing Practices for Pasteurized/Modified Atmosphere Packaged/Refrigerated Food. Ottawa. 1990. Ottawa, Canada.

Health Canada

International

Other Resources

  • Berghofer, L.K., Hocking, A.D., Miskelly, Di, Jansson E. 2003. Microbiology of wheat and flour milling in Australia. Int. J. Food Microbiol. 85: 137-149.
  • Kent, N.L., Evers, A.D. 1994. Technology of Cereals. 4th Edition, Pergamon Press. Oxford.
  • Sperber, W.H. and the North American Millers' Association Microbiology Working Group. 2007. Role of microbiological guidelines in the production and commercial use of milled cereal grains: a practical approach for the 21st century. J. Food Prot. 70: 1041-1053.
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