[
1. Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for on the hygiene of foodstuffs. OJ of the EU, L 139/55, 30.4.2004
]Search in Google Scholar
[
2. Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs. OJ L 139, 30.4.2004, p. 1–54
]Search in Google Scholar
[
3. Food Safety: Contaminants and Toxins (2003). Editor: J P F D‘Mello, Scottish Agricultural College, Edinburgh, UK, 455 p., ISBN: 0851996078
]Search in Google Scholar
[
4. Food Safety and Food Quality. Editors: R. E. Hester and R. M.Harrison. The Royal Society of Chemistry. 2001, 171 p. ISBN 0-85404-270-9
]Search in Google Scholar
[
5. Implementation of procedures based on the HACCP principles, and facilitation of the implementation of the HACCP principles in certain food businesses. Guidance document (2005), ЕС, Health & Consumer Protection directorate-General, Brussels, 16 November 29 p.
]Search in Google Scholar
[
6. Safe preparation, storage and handling of powdered infant formula. Guidelines WHO/FAO, Roma, Italy, 2007
]Search in Google Scholar
[
7. CAC/RCP 1-1969, Rev.4-2003 Recommended International Code of Practice. General Principles of Food Hygiene, Rome, FAO/WHO, Rev.4-2003, 31 p.
]Search in Google Scholar
[
8. CAC/RCP 1-1969, Rev. 3 (1997) Annex: Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application, 61 р.
]Search in Google Scholar
[
9. Codex Alimentarius Commission - Procedural Manual - Twelfth Edition, FAO and WHO, 2001; ISSN 1020-8070
]Search in Google Scholar
[
10. Ordinance № 1 of January 26, 2016 on food hygiene MH, MAF, NN, issue 10 / 05.02.201610.1055/s-0036-1583956
]Search in Google Scholar
[
11. Guidelines for the implementation of procedures based on the principles of HACCP and for supporting the application of the principles of HACCP in certain food activities, Commission of the European Communities. Directorate-General for Consumer Health. Brussels, 16 November 2005. NCPHA, p. 41.
]Search in Google Scholar
[
12. Enikova R. Guide for determining the shelf life of food. 2010, SPPZ, ed. Minerva, 127 pp., ISBN 978-954-8702-19-5
]Search in Google Scholar
[
13. BDS 6916-87. Sterilized canned fruits and vegetables. Methods for microbiological examination. 1987, Sofia, Quality Committee at the Council of Ministers.
]Search in Google Scholar
[
14. Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers, OJ of EU, 22.11.2011, L 304/18-304/62
]Search in Google Scholar
[
15. Enikova R. Methodological instructions for the national microbiological criteria for food products that are not subject to EU Regulation 2073/2005 and EU Regulation 1441/2007. 2009, NCPHA
]Search in Google Scholar
