These are the sources and citations used to research SALSA Audit. This bibliography was generated on Cite This For Me on
In-text: (BRC, 2016)
Your Bibliography: BRC, 2016. BRC Global Standards > Home. [online] Brcglobalstandards.com. Available at: <http://www.brcglobalstandards.com> [Accessed 25 December 2016].
In-text: (Forsythe, Hayes and Hayes, 1998)
Your Bibliography: Forsythe, S., Hayes, P. and Hayes, P., 1998. Food hygiene, microbiology, and HACCP. Gaithersburg, Md.: Aspen Publishers.
In-text: (Gaze, 2015)
Your Bibliography: Gaze, R., 2015. HACCP: ap practical guide. 5th ed. Chipping Campden, Gloucestershire: Campden BRI.
In-text: (IFS, 2014)
Your Bibliography: IFS, 2014. International Featured Standards - IFS Food. 6th ed. Berlin: IFS Management GmbH.
In-text: (IFS, 2016)
Your Bibliography: IFS, 2016. IFS Database - Home. [online] Ifs-certification.com. Available at: <https://www.ifs-certification.com/index.php/en/> [Accessed 25 December 2016].
In-text: (IFST, 2013)
Your Bibliography: IFST, 2013. Food and Drink – Good Manufacturing Practice:A Guide to its Responsible Management (GMP6),. 6th ed. Chichester: Wiley.
In-text: (ISO Navigator, 2016)
Your Bibliography: ISO Navigator, 2016. ISO 9000 history. [online] Iso9001help.co.uk. Available at: <http://www.iso9001help.co.uk/ISO_9000_history.html> [Accessed 25 December 2016].
In-text: (ISO, 2005)
Your Bibliography: ISO, 2005. Food safety management systems -- requirements for any organization in the food chain. 1st ed. Geneva: International Organization for Standardization.
In-text: (Kill, 2012)
Your Bibliography: Kill, R., 2012. The BRC Global Standard for Food Safety: A Guide to a Successful Audit. 2nd ed. Chichester, West Sussex, UK: Wiley-Blackwell.
In-text: (Leathers, 2014)
Your Bibliography: Leathers, R., 2014. Threat assessment and critical control point. 1st ed. Gloucester: Campden BRI.
In-text: (MacFie, 2007)
Your Bibliography: MacFie, H., 2007. Consumer-led food product development. 1st ed. Cambridge: CRC Press.
In-text: (McCance and Widdowson, 2014)
Your Bibliography: McCance, R. and Widdowson, E., 2014. The composition of foods. 7th ed. Cambridge: Royal Society of Chemistry.
In-text: (Sprenger, 2015)
Your Bibliography: Sprenger, R., 2015. Hygiene for management. 18th ed. Doncaster: Highfield.
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