HACCP-TQM REFERENCE SOURCES

Books

Adams, M. R. and Moss, M. O. 1995. Food Microbiology. The Royal Society of Chemistry. Cambridge. U.K.

American Society for Quality Control, Chemical and Process Industries Division, Chemical Interest Committee. 1987. Quality Assurance for the Chemical and Process Industries. A Manual of Good Practices. ASQC Quality Press. Milwaukee, WI.

AT&T Technologies, Inc. 1985. Statistical Quality Control Handbook. Delmar Printing. Charlotte, N.C.

Banwart, G.J. 1983. Basic Food Microbiology. AVI Publishing Co., Inc. Westport, CT.

Benenson, A.S. editor. 1990. Control of Communicable Diseases in Man. 15th Edition. American Public Health Association. Washington, D.C.

Block, S. S. 1991. Disinfection, Sterilization, and Preservation. 4th edition. Lea & Febiger. Philadelphia, PA.

Brown, M.H. editor. 1982 Meat Microbiology. Applied Science Publishers, Ltd. Essex, England.

Buckle, K. A., Davey, J. A., Eyles, M. J., Hocking, A. D., Newton, K. G., and Stuttard, E. J. 1989. Foodborne Microorganisms of Public Health Significance. AIFST (Australian Institute of Food Science and Technology) (NSW Branch) Food Microbiology Group. Pimble, Australia.

CAST (Council for Agricultural Science and Technology) 1994. Foodborne pathogens: Risks and consequences. Task Force Report No. 122. CAST, 4420 West Lincoln Way, Ames, Iowa.

Center for Chemical Process Safety of the American Institute of Chemical Engineers. 1990. Plant Guidelines for Technical Management of Chemical Process Safety. American Inst. of Chemical Engineers. New York, NY.

Center for Chemical Process Safety of the American Institute of Chemical Engineers. 1992. Plant Guidelines for Hazard Evaluation Procedures. Second Edition with Worked Examples. American Inst. of Chemical Engineers. New York, NY.

Cliver, D.O. editor. 1990 Foodborne Diseases. Academic Press, Inc. New York, N.Y.

Committee on the Evaluation of the Safety of Fishery Products. 1991. Seafood Safety. National Academic Press. Washington, D.C.

Committee on the Scientific Basis of the Nation's Meat and Poultry Inspection Program. 1985. Meat and Poultry Inspection. The Scientific Basis of the Nation's program. National Academy Press. Washington, D.C.

deVries, J. 1997. Food Safety and Toxicity. CRC Press. Boca Raton, FL.

Doyle, M.P., editor. 1989. Foodborne Bacterial Pathogens. Marcel Dekker. New York, NY.

Doyle, M.P., Beuchat, L. R., and Montvillle, T. J., editors. 1997. Food Microbiology . American Society of Microbiology. Washington D.C.

Ely, A.R. Microbial Food Poisoning. 1992. Chapman & Hall. London. U.K.

FDA. 1997. Food Code. U.S Public Health Service., U.S. Dept. of Health and Human Services. Public Health Service. Food and Drug Administration, Pub. No. PB97-141204. Washington, D. C.

FDA. 1993. HACCP. Regulatory Food Applications in Retail Food Establishments. Dept. of Health and Human Services. Division of Human Resource Development, HFC-60: Rockville, MD.

Food Research Institute. 1993. Food Safety 1993. Marcel Dekker, Inc. New York, NY.

Food Research Institute. 1995. Food Safety 1995. Marcel Dekker, Inc. New York, NY.

Food Research Institute. 1996. Food Safety 1996. Marcel Dekker, Inc. New York, NY.

Frazer, W. C. and Westhoff, D. C. 1988. Food Microbiology. 4th edition. McGraw Hill, Inc. New York, NY.

Hui, Y. H., Gorham, J. R., Murrell, K. D., and Cliver, D. O. 1994. Foodborne Disease Handbook. Volume 2. Diseases caused by viruses, parasites and fungi. Marcel Dekker. New York, NY.

Hurst, C. J., Knudsen, G. R., McInerney, M. J., Stetzenbach, L.D., and Walter, M. V. editors 1997. Manual of Environmental Microbiology. American Society for Microbiology. Washington, D.C.

Igoe, R. S., and Hui, Y. H. 1996. Dictionary of Food Ingredients. 3rd. edition. Chapman & Hall, New York, NY.

International Commission of Microbiological Specifications for Foods (ICMSF) 1980. Microbial Ecology of foods Volume 2. Food Commodities. Academic Press. New York, NY.

International Commission of Microbiological Specifications for Foods (ICMSF) 1980. Microbial Ecology of foods Volume 1. Factors Affecting Life and Death of Microorganisms. Academic Press. New York, NY

International Commission of Microbiological Specifications for Foods (ICMSF) 1978. Microorganisms in Foods 1. Second Edition. Their Significance and Methods of Enumeration. University of Toronto Press. Toronto, Canada.

International Commission of Microbiological Specifications for Foods (ICMSF) 1986. Microorganisms in Foods 2. Second Edition. Sampling for Microbiological Analysis: Principles and Specific Applications. University of Toronto Press. Toronto, Canada.

International Commission of Microbiological Specifications for Foods (ICMSF) 1986. Microorganisms in Foods 4. Application of Hazard Analysis Critical Control Point (HACCP) System to Ensure Microbiological Safety and Quality. Blackwell Scientific Publications. Palo Alto, CA.

International Commission of Microbiological Specifications for Foods (ICMSF) 1996. Microorganisms in Foods 5. Microbiological Specifications of Food Pathogens. Blackie Academic & Professional. New York, NY.

Jay, J.M. 1996. Modern Food Microbiology. 5th Edition. Chapman & Hall. New York, NY.

Jones, J.M. 1992. Food Safety. Eagan Press. St. Paul, MN

Prescott, L. M., Harley, J. P., and Klein, D. A. 1996. Microbiology. 3rd edition. Wm. C. Brown. Dubuque, IA.

Lewis, R. J. 1989. Food Additives Handbook. Van Nostrand Reinhold. New York, N.Y.

Montimore, S., and Wallace, C. 1994. HACCP - A practical approach. Chapman & Hall. London, UK

Mossel, D.A.A., Corry, J. E. L., Struijk, C. B., Baird, R. M. 1995. Essentials of the Microbiology of Foods. John Wiley and Sons. New York, NY.

National Research Council. 1985. An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients. National Academy Press. Washington, D.C.

O'Leary, W. 1989. Practical Handbook of Microbiology. CRC Press. Boca Raton, FL.

Pierson, M.D. and Corlett, D.A. Jr. editors. 1992. HACCP Principles and Applications. AVI. New York, N.Y.

Pierson, M.D. and Stern, N. J. Jr. editors. 1986. Foodborne Microorganisms and Their Toxins: Developing Methodology. Marcel Dekker. New York, NY.

Potter, N.N. 1986. Food Science. 4th Edition. AVI Publishing co., Inc. Westport, CT.

Rossmoore, H. W. editor. 1995. Handbook of Biocide and Preservative Use. Blackie Academic and Professional. London. U. K.

Shapton, D.A. and Shapton, N. F. editors. 1991. Principles and Practices for the Safe Processing of Foods. Butterworth-Heinemann. London, England.

Subcommittee on Microbiological Criteria for Foods and Food Ingredients, Committee on Food Protection, Food and Nutrition Board. 1985. An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients. National Academy Press. Washington, D.C.

Taylor, S.L. and Scanlan, R.A. 1989. Food Toxicology. A Perspective on the Relative Risks. Marcel Dekker, Inc. New York, NY.

Vanderzant, C., and Splittstoesser, D.E. editors. 1992. Compedium of Methods for the Microbiological Examination of Foods. Third Edition. American Public Health Association. Washington, D.C.

Vela, G. R. 1997. Applied Food Microbiology. Star Publishing Company. Belmont, CA.
 

Cookbooks

Escoffier, A. 1969. The Escoffier Cook Book. Crown Publishers, Inc. New York, NY.

Folson, L. editor. 1971. The Professional Chef. The Culinary Institute of America. CBI Publishing Co., Boston, MA.

Gisslen, W. 1989. Professional Cooking. Second Edition. John Wiley and Sons. New York, NY.

Pauli, E. 1989. Classical Cooking the Modern Way. Second Edition. CBI Publishing Company. Boston, MA.
 

Publications from Professional Organizations

Publications from these two professional organizations report current research and government regulation changes important to any food producers or food retailers.

Institute of Food Technologists
221 N. LaSalle Street
Chicago, Illinois 60601
Journal of Food Science (Basic and applied research reports)
Food Technology (Current issues in Food Science and Nutrition, review articles, book
reports, advertising)

International Association of Milk, Food and Environmental Sanitarians
502 E. Lincoln Way
Ames, Iowa 50010-6666
Journal of Food Protection (Basic and applied research reports)
Dairy, Food and Environmental Sanitation (Current issues in Food Sanitation and Food
Microbiology, review articles, advertising)
 

Other Publications

Food Processing (Discusses, reviews and lists sources of food processing techniques, ingredients and equipment, as well as government agencies.)

Putnam Pulications
Circulation Department
301 East Erie Street
Chicago, Illinois 60611-3059

Food Protection Report (Reviews and discusses current issues regarding food safety and sanitation as related to governmental regulatory agencies and industry.)

P.O. Box 1581
Leesburg, VA 22075
 
 

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