ГОСТ Р 56746-2015/ISO/TS 22002-2:2013. Национальный стандарт Российской Федерации. Программы предварительных требований по безопасности пищевой продукции. Часть 2. Общественное питание

[1]

CAC/RCP 1:1969, Rev. 4:2003

Recommended International code of practice - General principles of food hygiene, Vol. 1B. Rome: Codex Alimentarius Commission, FAO; WHO. Available (viewed 2013-01-03) at: http://www.codexalimentarius.org/download/standards/23/CXP_001e.pdf

[2]

CAC/RCP 39:1993

Code of hygienic practice for precooked and cooked foods in mass catering. Rome: Codex Alimentarius Commission, FAO; WHO. Available (viewed 2013-01-03) at: http://www.codexalimentarius.org/download/standards/25/CXP_039e.pdf

[3]

IFSA. AEA. World food safety guidelines for airline catering, 3rd edition. Atlanta, GA: International Flight Services Association, 2010. 87 p. Available (viewed 2013-01-03) at: http://www.ifsachoices.com/WFSG_2010 (updated).pdf

[4]

ISO/TS 22002-1:2009

Prerequisite programmes on food safety - Part 1: Food manufacturing

[5]

CAC/RCP 25-1979

Recommended international code of practice for smoked fish [Superseded by: Section 12 - Processing of smoked fish. In: CAC/RCP 52-2003, Code of practice for fish and fishery products, pp. 144 - 157. Rome: Codex Alimentarius Commission, FAO; WHO]

[6]

ISO 14159:2002

Safety of machinery - Hygiene requirements for the design of machinery

[7]

FDA. 2-301.12, Cleaning procedure; 2-301.14, When to wash. In: Food code 2009: Chapter 2 - Management and personnel. Silver Spring, MD: US Food and Drug Administration. Available (viewed 2013-01-03) at: http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/

[8]

ISO 14726

Ships and marine technology - Identification colours for the content of piping systems