CODEX - Avant-Projet de Code d'Usages en matière d'hygiène pour les plats réfrigérés préemballés de longue conservation (à l'étape 3 de la procédure) - Alinorm 93/13.
AQIS - Code of Hygienic Practice for Heat-treated Refrigerated Foods Packaged for Extended Shelf Life- AQIS (Australian Quarantine and Inspection Service), Department of Primary Industries and Energy -Australie, 1992.
CFA - Guidelines for Good Hygienic Practice in the Manufacture, Distribution and Retail sale of Chilled Foods - CFA (Chilled Food Association) - Angleterre, 1989.*
CFDRA - Evaluation of Shelf Life for Chilled Foods - Technical Manual No28, Juillet 1991 (seconde édition) - Angleterre.
CFDRA - Food Pasteurisation Treatments - Technical Manual No27, Avril 1992 - Angleterre.
CFDRA - The Microbiological Safety of Sous-Vide Processing - Technical Manual No39, Octobre 1992 -Angleterre.
Code Canadien de Pratiques recommandées pour la fabrication des aliments pasteurisés, conditionnés sous atmosphère modifiée et réfrigérés - Division de la salubrité dans l'agro-alimentaire, Agriculture Canada -Canada, Mars 1990.
ECFF - ECFF Guidelines, Draft 6 - Europe, Avril 1993. *
Food Safety Act 1990, Code of Practice No10, Enforcement of the Temperature Control Requirements of Food Hygiene Regulations - MAFF - Angleterre.
Guidelines for the preparation and handling of chilled foods - Institute of Food Science and Technology -Angleterre, 1989 (révision 1990).
Guidelines on cook-chill and cook-freeze catering system - HMSO - Angleterre, 1989.
Guidelines on the Food Hygiene Regulations - Department of Health - Angleterre, 1990.
Lignes directrices pour la distribution, la vente au détail et l'utilisation des aliments préemballés, réfrigérés, de durée de conservation prolongée - Health and Welfare Canada - Canada, 1992.*
MOBERG (Lloyd) - Good Manufacturing Practices for Refrigerated Foods - Journal of Food protection, 52:5. 363–367 - USA, May 1989.*
National Advising Committee on Microbiological Criteria for Foods - Recommendations for Refrigerated foods containing cooked uncured meat or poultry products that are packaged for extended refrigerated shelf life and that are ready to eat or prepared with little or no additional heat treatment - USA, 1990.
NFPA - Guidelines for the development, production, distribution and handling of refrigerated foods - Microbiology and Food Safety Committee, NFPA (National Food Processors Association) - USA, 1989.*
NFPA - Safety considerations for New Generation Refrigeratesd Foods - Dairy and Food Sanitation, 8:1, 5–7, Janvier 1988 - USA.
Palumbo, S. A. 1987. Is refrigeration enough to restrain foodborne pathogens J. Food Prot. 49:1003–1009.
Principles and Practices for the Safe Processing of Foods - HJ Heinz Company - 1991 - Butterworth Heinemann.
Report on Vacuum Packaging and Associated Processes - Advisory Committee on the Microbiological Safety of Food - Septembre 1992 - Angleterre.
SCOTT (V.N.) - Interaction of Factors to Control Microbiological Spoilage of Refrigerated Foods - Journal of Food Protection, 52:6, 431–435, Juin 1989 - USA.
SYNAFAP - Aide à la mise en place d'un système d'assurance de la qualité pour les produits traiteurs frais et réfrigérés - SYNAFAP - France, 1992.*
SYNAFAP - Recommandations pour de bonnes pratiques en matières d'hygiène des plats préparés réfrigérés - SYNAFAP - France, 1989.*
The Canadian Code of Recommended Handling Practices for Chilled Foods - The Food Institute of Canada -Canada, 1991.*
* Textes utilisés pour la rédaction de ce document.
