L Keener – References
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Posted: 18 July 2017 | | No comments yet
References Crosby, P. 1979. Quality is free: The art of making quality certain. New York: McGraw-Hill. Crosby, P. 1985. Quality improvement through defect prevention. Phillip Crosby and Associates. com/wiki/index.php/Juran Deming, W. E. 1993. The new economics for industry, government, education. Cambridge, MA: MIT Press. Keener, L. 1999. Is HACCP enough […]
References
- Crosby, P. 1979. Quality is free: The art of making quality certain. New York: McGraw-Hill.
- Crosby, P. 1985. Quality improvement through defect prevention. Phillip Crosby and Associates.
- com/wiki/index.php/Juran
- Deming, W. E. 1993. The new economics for industry, government, education. Cambridge, MA: MIT Press.
- Keener, L. 1999. Is HACCP enough for ensuring food safety? Food Testing and Analysis, 5.
- Keener, L. 2001. Buying into HACCP. Meat Processing Magazine
- Keener, L. 2001. HACCP: A view to the bottom line. Food Testing and Analysis.
- S. Code of Federal Regulations 21 CFR 117 Current Good Manufacturing Practices, Hazard Analysis and Risk-based Preventive Controls for Human Food.
- S. Code of Federal Regulations. 21CFR 123 – FDA Seafood HACCP Regulations.
- S. Code of Federal Regulations. 21CFR 113 – FDA Low Acid Canned Foods Regulations.
- CDC citing of botulism 1960-1971.
- Shapiro, R. L., C. Hatheway and D. L. Swerdlow. 1998. Botulism in the United States: A clinical and epidemiologic review. Ann Intern Med 129(3):221-8.
- Shewhart, W. A. 1986. Statistical methods from the viewpoint of quality control. New York: Dover Publications.
- McDermott, R.E. et al. 1996. The basics of FMEA. Portland, OR: Productivity Press.
- Dailey, K.W. 2004. The FMEA pocket handbook. DW Publishing Company.
- Taylor, W.A. 1998. Methods and tools for process validation: Global Harmonization Task Force Study Group #3. Taylor Enterprises.
- Cole, M., D. Hoover, C. Stewart and L. Keener. 2011. New tools for microbiological risk assessment, risk management, and process validation methodology. In: H. Q. Zhang et al. (eds.) Nonthermal processing technologies for food. Wiley Press.
