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Food Additives & Contaminants Volume 14, 1997 - Issue 6-7
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Original Articles

HACCP approach to ensure the safety and quality of food packaging

E. H. G. Bovee TNO Nutrition and Food Research Institute, PO Box 360, Zeist, 3700 AJ, The Netherlands
,
N. de Kruijf TNO Nutrition and Food Research Institute, PO Box 360, Zeist, 3700 AJ, The Netherlands
,
J. Jetten TNO Nutrition and Food Research Institute, PO Box 360, Zeist, 3700 AJ, The Netherlands
&
A. W. Barendsz TNO Nutrition and Food Research Institute, PO Box 360, Zeist, 3700 AJ, The Netherlands
Pages 721-735 | Published online: 10 Jan 2009

Citations (6)

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Read on this site (1)

Antonis Kanavouras, Pilar Hernandez-Munoz & FrankA. Coutelieris. (2006) Packaging of Olive Oil: Quality Issues and Shelf Life Predictions. Food Reviews International 22:4, pages 381-404.
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Articles from other publishers (5)

Forrest L. Bayer & Jan Jetten. 2023. Present Knowledge in Food Safety. Present Knowledge in Food Safety 240 259 .
Yu. A. Kuzlyakina, V. S. Zamula & M. V. Kochneva. (2021) Risk identification and assessment in production of meat product packaging. Theory and practice of meat processing 6:1, pages 56-65.
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L. Raaska. 2005. Handbook of Hygiene Control in the Food Industry. Handbook of Hygiene Control in the Food Industry 378 395 .
Karl Ropkins & Angus J Beck. (2003) Using HACCP to control organic chemical hazards in food wholesale, distribution, storage and retail. Trends in Food Science & Technology 14:9, pages 374-389.
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Karl Ropkins & Angus J Beck. (2000) Evaluation of worldwide approaches to the use of HACCP to control food safety. Trends in Food Science & Technology 11:1, pages 10-21.
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