[Andersen, J. K., Hald, T., Nielsen, N. L., Fiedler, C. S., N¸rrung, B. (2007). New strategies for the use of microbiological examination in food control in Denmark. Food Control, 18 (3), 273-277.10.1016/j.foodcont.2005.10.006]Search in Google Scholar
[Anonymous (2005). Microorganisms in Foods 6: Microbial Ecology of FoodCommodities. International commission for the microbiological specifications of foods (ICMSF). New York: Klewer Academic/Plenum Publishers. 736 pp.]Search in Google Scholar
[Anonymous (2006). Food Safety Risk Analysis: A Guide for National FoodSafety Authorities. Food and Agricultural Organisation/World Health Organisation (FAO). Rome, Italy: The Joint FAO/WHO Publication. 107 pp.]Search in Google Scholar
[Beumer, R. R., Kusumaningrum, H. D. (2005). Survival and cross-contamination of foodborne pathogens in the domestic kitchen: A review. In: Maunsell, B., Bolton, D. J. (eds.). Restaurant and Catering Food Safety: Putting HACCP on the Menu (pp. 42-60). Dublin, Ireland: Teagasc- Ashtown Food Research Centre.]Search in Google Scholar
[Bohm, S. R., Brennan, B. M., Schirmer, R., Cabose, G. (2007). Norovirus outbreak associated with ill food-service workers. Michigan January-February 2006. Morbidity and Mortality Weekly Report, 56 (46), 1212-1217.]Search in Google Scholar
[Bolton, D. J., Meally, A. (2008). A Risk Assessment and Hazard Analysis andCritical Control Point [HACCP] study for the Irish Catering Industry. Dublin, Ireland: Agriculture and Food Development Authority. 21 pp.]Search in Google Scholar
[Burlingame, B., Pineiro, M. (2007). The essential balance: Risks and benefits in food safety and quality. J. Food Compos. Anal., 20 (3-4), 139-146.10.1016/j.jfca.2006.12.005]Search in Google Scholar
[Buchanan, R. L. (1995). The role of microbiological criteria and risk assessment in HACCP. Food Microbiol., 12, 421-424.10.1016/S0740-0020(95)80124-3]Search in Google Scholar
[Evans, J. A., Russel, S. L., James, C., Corry, J. E. L. (2004). Microbial contamination of food refrigeration equipment. J. Food Eng., 62 (3), 225-232.10.1016/S0260-8774(03)00235-8]Search in Google Scholar
[Eves, A., Dervisi, P. (2005). Experiences of the implementation and operation of hazard analysis critical control points in the food service sector. Int. J. Hospit. Man., 24 (1), 3-19.10.1016/j.ijhm.2004.04.005]Search in Google Scholar
[Farber, J. M., Todd, E. C. D. (2000). Safe Handling of Foods. New York: Marcel Dekker, Inc. 568 pp.10.1201/9781482270228]Search in Google Scholar
[Ferrati, A. R., Tavolaro P., Destro, M. T., Landgraf, M., Franco, B. D. G. (2005). A comparison of ready-to-use systems for evaluating the microbiological quality of acidic fruit juices using non-pasteurised orange juice as an experimental model. Int. Microbiol., 8 (1), 49-53.]Search in Google Scholar
[Fretz, K. A. (2006). Engineering-based probabilistic risk assessment for food safety with application to Escherichia coli O157:H7 contamination in cheese. Unpublished doctoral dissertation. University of Maryland, Maryland, USA.]Search in Google Scholar
[Griffith, C. J., Clayton, D. (2005). Food safety knowledge, attitudes and practices of caterers in the UK University of Wales Institute. In: Maunsell, B., Bolton, D. J. (eds.). Restaurant and Catering Food Safety: PuttingHACCP on the Menu (pp. 76-96). Dublin: Teagasc-Ashtown Food Research Centre.]Search in Google Scholar
[Hielm, S., Tuominen, P., Aarnisalo, K., Raaska, L., Maijala, R. (2006). Attitudes towards own-checking and HACCP plans among Finnish food industry employees. Food Control, 17 (5), 402-407.10.1016/j.foodcont.2005.01.009]Search in Google Scholar
[Hislop, L. N. (2003). Identifying risk factors for food poisoning in commercial eateries: a retrospective case-control study of health inspection records for food establishments in the Capital Health Region, Alberta, Canada, 2003. Unpublished doctoral dissertation. University of Alberta, Edmonton, Alberta, Canada.]Search in Google Scholar
[Hugas, M., Tsigarida, E., Robinson, T., Calistri, P. (2007). Risk assessment of biological hazards in the European Union. Int. J. Food Microbiol., 120 (1-2), 131-135.10.1016/j.ijfoodmicro.2007.06.00717659800]Search in Google Scholar
[Kārkliņa, D., Skudra, L., Arhipova, I. (2005). Riska analîze pârtikas produktu raþoðanâ [Risk Analysis in Manufacturing of Food Products]. Grâm.: Rivþa, P. (red.). Riski lauksaimniecîbâ un privâtajâ meþsaimniecîbâ (273.-294. lpp.). Jelgava: Latvijas Lauksaimniecîbas universitâte (in Latvian).]Search in Google Scholar
[Koppanen, P., Moratall, V. T., Sjoberg, A. M. (2005). The future of catering food safety: A Finnish study. In: Maunsell, B., Bolton, D. J. (eds.). Restaurantand Catering Food Safety: Putting HACCP on the Menu (pp. 192-205). Dublin, Ireland: Teagasc-Ashtown Food Research Centre.]Search in Google Scholar
[Lammerding, A. (2007). Using Microbiological Risk Assessment in FoodSafety Management: Summary report of a workshop, October 2005,Prague, Chech Republic. Brussels, Belgium: International Association for Food Protection, International Life Sciences Institute (ILSI). 38 pp.]Search in Google Scholar
[Luning, P. A., Devlieghere, F., Verhe, R. (2006). Safety in the Agro-foodChain. The Netherlands: Wageningen Academic Publishers. 684 pp.]Search in Google Scholar
[Medus, C. (2005). Foodworkers as a source for Salmonella: A comprehensive review of the role of infected foodworkers in outbreaks of Salmonella in restaurants of Minnesota. Unpublished doctoral dissertation. University of Minnesota, Minnesota, USA.]Search in Google Scholar
[Melngaile, A., Karklina D. (2007). Assessment of Food Safety Risks in Catering Establishments. In: International Scientific Conference “Researchfor Rural Development 2007”, 16-18 May May 2007 (pp. 87-97). Jelgava: Latvia University of Agriculture.]Search in Google Scholar
[Melngaile, A., Karklina D. (2006). Application of Quantitative Risk Assessment in Catering Area. In: International Scientific Conference “Researchfor Rural Development 2006”, 19-21 May, 2006 (pp. 246-252). Jelgava: Latvia University of Agriculture.]Search in Google Scholar
[Nyachuba, D. G., Donnelly, C. W. (2007). Comparison of 3M™ Petrifilm™ environmental Listeria plates against standard enrichment methods for the detection of Listeria monocytogenes of epidemiological significance from environmental surfaces. J. Food Sci., 72 (9), 346-354.10.1111/j.1750-3841.2007.00554.x18034727]Search in Google Scholar
[Park, Y. H., Seo, K. S., Ahn, J. S., Yoo, H. S., Kim, S. P. (2001). Research Note: Evaluation of the Petrifilm plate method for the enumeration of aerobic microorganisms and coliforms in retailed meat samples. J. Food Protect., 64 (11), 1841-1843.10.4315/0362-028X-64.11.1841]Search in Google Scholar
[Pourkomailian, B. (2005). Food safety and HACCP in McDonald’s restaurants. In: Maunsell, B., Bolton, D. J. (eds.). Restaurant and Catering FoodSafety: Putting HACCP on the Menu (pp. 158-175). Dublin: Teagasc- Ashtown Food Research Centre.]Search in Google Scholar
[Reij, M. W., Aantrekker, E. D. (2004). ILSI Europe risk analysis in microbiology task force. Recontamination as a source of pathogens in processed foods. Int. J. Food Microbiol., 91 (1), 1-11.]Search in Google Scholar
[Rivža, P., Ðantare, D., Rivþa, S. (2007). Risku un krîþu vadîðanas teorijas, iespçjas un metodes [Theories of management of risks and crysis, opportunities and methods]. In: Rivþa, P. (red.). Lauksaimniecîbas un pârtikasrisku vadîðana (44.-70. lpp.). Jelgava: Latvijas Lauksaimniecîbas universitâte (in Latvian).]Search in Google Scholar
[Rodgers, S. (2005). Food safety research underpinning food service systems: A review. Food Service Technol., 5 (2-4), 67-76.10.1111/j.1471-5740.2005.00113.x]Search in Google Scholar
[Schaffner, D. W. (2007). Microbial Risk Analysis of Foods: Emerging Issuesin Food Safety. Washington, USA: American Society for Microbiology. 270 pp.10.1128/9781555815752]Search in Google Scholar
[Schmid, D., Stüger, H. P., Lederer, I., Pichler, A. M., Kainz-Arnfelser, G., Schreier, E., Allerberger, F. (2006). A foodborne norovirus outbreak due to manually prepared salad, Austria 2006. Infection, 35 (4), 232-239.]Search in Google Scholar
[Schoeller, N. P., Ingham, S. C. (2001). Comparison of the Baird-Parker agar and 3MTM PetrifilmTM rapid S. aureus count plate methods for detection and enumeration of Staphylococcus aureus. Food Microbiol., 18 (6), 581-587. ]Search in Google Scholar
[Silva, B. O., Caraviello, D. Z., Rodrigues, A. C., Ruegg, P. L. (2005). Evaluation of Petrifilm for the isolation of Staphylococcus aureus from milk samples. J. Dairy Sci., 88 (8), 3000-3008.10.3168/jds.S0022-0302(05)72980-5]Search in Google Scholar
[Soriano, J. M., Rico, H., Moltó, J. C., Mañes, J. (2002). Effect of introduction of HACCP on the microbiological quality of some restaurant meals. FoodControl, 13 (4-5), 253-261.10.1016/S0956-7135(02)00023-3]Search in Google Scholar
[Sousa, G. B., Tamagnini, L. M., González, R. D., Budde, C. E. (2005). Evaluation of Petrifilm method for enumerating aerobic bacteria in crottin goat cheese. Revista Argentina Microbiol., 37 (4), 214-219.]Search in Google Scholar
[Sprenger, R. A. (2004). Hygiene for Management. United Kingdom: Highfield Ltd. 416 pp.]Search in Google Scholar
[Stringer, M. (2005). Impact of food safety objectives on microbiological food safety management. Food Control, 16 (9), 775-794.10.1016/j.foodcont.2004.10.018]Search in Google Scholar
[Szabo, M. S. (2005). Foodborne disease outbreaks associated with the catering sector in Hungary. In: Maunsell, B., Bolton, D. J. (eds.). Restaurant andCatering Food Safety: Putting HACCP on the Menu (pp. 61-75). Dublin: Teagasc-Ashtown Food Research Centre.]Search in Google Scholar
[Špoģis, K. (2005). Risku ekonomiskâs iespçjas vai draudi un to seku novçrtçðana [Economical opportunities or threats and the assessment of their consequences]. In: Rivþa, P. (red.). Riski lauksaimniecîbâ unprivâtajâ meþsaimniecîbâ (385.-389. lpp.). Jelgava: Latvijas Lauksaimniecîbas universitâte (in Latvian).]Search in Google Scholar
[Tebbutt, G. M. (2007). Does microbiological testing of foods and the food environment have a role in the control of foodborne disease in England and Wales? J. Appl. Microbiol., 102 (4), 883-891. 10.1111/j.1365-2672.2007.03311.x17381731]Search in Google Scholar