ГОСТ Р 56746—2015
Библиография
|1] CAC/RCP 1:1969. Rev. 4:2003
Recommended International code of practice — General principles of food
hygiene, Vol. 1B. Rome: Codex Alimentarius Commission. FAO; WHO. Available
(viewed 2013-01-03) at:
http://wwv/.codexalimentarius.org,’download/standards/23/
CXP_001e.pdf
[2] CAC/RCP 39:1993
Codeofhygienic practice for precooked and cooked foods in masscatering. Rome:
Codex Alimentarius Commission. FAO: WHO. Available (viewed 2013-01-03) at:
http://www.codexalimentarius.org/downJoad/standards/25/CXP_039e.pdf
[3] IFSA. AEA.World food safety guidelines for airline catering. 3rd edition. Atlanta. GA: International Flight Services
Association. 2010. 87 p. Available (viewed 2013-01-03) at:
http://wwiv.ifsachoices
. com/WFSG_2010 (updated).pdf
[4] ISO/TS 22002-1:2009
Prerequisite programmes on food safety — Part 1: Food manufacturing
[5] CAC/RCP 25— 1979
Recommended international code of practice for smoked fish (Superseded
by: Section 12 — Processing of smoked fish. In: CAC/RCP 52-2003, Code of
practice for fish and fishery products, pp. 144—157. Rome: Codex Alimentarius
Commission. FAO; WHO]
[6] ISO 14159:2002
Safety of machinery — Hygiene requirements for the design of machinery
[7] FDA. 2-301.12. Cleaning procedure: 2-301.14. When to wash. In: Food code 2009: Chapter 2 — Management and
personnel. Silver Spring. MD: US Food and Drug Administration. Available (viewed 2013-01-03) at:
http://www.fda
.
gov/Food/FoodSafety/RetailFoodProtection/
[8] ISO 14726 Ships and marine technology — Identification colours for the content of piping
systems
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