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Northern Ireland: Prevalence and use of statistical FAO. 1997. Hazard Analysis and Critical Control Point modelling to investigate simple and abattoir effects. Principles and Application Guidelines. Food and International Journal of Food Microbiology 118:116– Agriculture Organization of the United States, U.S. 125. Department of Agriculture, National Advisory Mexaopoulos, J., D. Kritikos, and E. H. Drosinos. 2003. Committee on Microbiological Criteria for Foods. Examination of microbial parameters relevant to the http://www.cfsan.fda.gov/∼comm/nacmcfp.html. implementation of GMP and HACCP system in Greek 546 Chapter 30 meat industry in the production of cooked sausages Scott, V. N. 2005. How does industry validate elements and cooked cured meat products. Food Control of HACCP plans

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