Gęšamįl - Gęšakerfi

Lesefni

  1. HACCP- National Sea Grant Library
  2. Compendium of Fish and Fishery Product Processes, Hazards, and Controls
  3. FAO & WHO - Codex Alimentarius
  4. Hot smoked fish company HACCP plan
  5. Health hazards of handling industrial fish - Torry
  6. Non-sensory assessment of fish quality - Torry
  7. Quality control in the fish industry - Torry
  8. Preparation of a HACCP-based fish quality assurance programme - FAO
  9. Preparation of a HACCP-based fish quality assurance programme - FAO
  10. Sensory assessment of fish quality - Torry
  11. Seafood HACCP
  12. Seafood Safety - Economics of Hazard Analysis and Critical Control Point (HACCP) programmes - FAO
  13. Temperature measurement in the fish industry - Torry
 Heimasķšur
  1. Codex Alimentarius, Alžjóšastašlaskrįrrįšiš fyrir matvęli
  2. Food Standards Agency
  3. FoodHACCP.com
  4. HACCP Info-FIS.
  5. HACCP Digital Library
  6. Int. org. standardization (ISO)
  7. International HACCP Alliance
  8. Kvalitetshåndbok for pelagisk fisk
  9. Quality Network
  10. Seafood HACCP Mailing List
  11. Seafood Network Information Center
  12. Seafood Network Inf. Center
  13. Seafood Network Information Site Map
  14. Scientific Certification Systems
  15. TRACEFISH home page
  16. Tracetracker.com
  17. UC Davis Seafood HACCP Information
  18. USDA Food Safety and Inspection Service 
  19. WiseFish.com
Fręšigreinar (Žessar skrįr opnast ķ Acrobat reader.  Flestar skrįnna eru undir 200 kb, en ašrar geta veriš yfir 500 kb og getur žvķ veriš nokkur biš į žvķ aš žęr opnist).