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10. HACCP implementation in food businesses: the need for a flexible approach. Ehiri JE; Morris GP J R Soc Health; 1995 Aug; 115(4):249-53. PubMed ID: 7562873 [TBL] [Abstract][Full Text] [Related]
11. The application of quantitative risk assessment to microbial food safety risks. Jaykus LA Crit Rev Microbiol; 1996; 22(4):279-93. PubMed ID: 8989514 [TBL] [Abstract][Full Text] [Related]
13. Risk assessment: a means for linking HACCP plans and public health. Buchanan RL; Whiting RC J Food Prot; 1998 Nov; 61(11):1531-4. PubMed ID: 9829200 [TBL] [Abstract][Full Text] [Related]
14. Public health aspects of microbial contaminants in food. Beckers HJ Vet Q; 1987 Oct; 9(4):342-7. PubMed ID: 3321685 [TBL] [Abstract][Full Text] [Related]
18. [Frequency of foodborne illness in Italy, before and after abolishing mandatory routine medical and laboratory examination of food handlers]. Quaranta G; Laurenti P; De Rubeis F; Ricciardi G Ig Sanita Pubbl; 2011; 67(4):409-24. PubMed ID: 22033200 [TBL] [Abstract][Full Text] [Related]
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