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November 2005 on microbiological criteria for food-
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These include: Fischer, A., and C. Hilmes. 2007. Kochwurst. In Qualität
von Fleisch und Fleischwaren, 2nd ed., edited by W.
• the wealth of sometimes competing audit- Branscheid, K. Honikel, G. von Lengerken, and K.
ing schemes (see, e.g., Van der Spiegel et Troeger. Frankfurt, Germany: Deutscher Fachverlag.
al. 2003) addressing the same issues with Fraqueza, M. J., A. S. Barreto, and A. M. Ribeiro. 2007.
HACCP. In Handbook of Fermented Meat and
only minor differences. Poultry, edited by F. Toldrá. Ames, Iowa: Blackwell
annaabi.ee 
