Guidance Note No 8: The Implementation of Food Safety Management Systems in Beef and Lamb Slaughter Plants based on HACCP Principles
ウシ及びヒツジのと畜場においてHACCP原則に基づく食品安全管理システムを実施するための指針。
http://www.fsai.ie/publications/guidance_notes/gn8.pdf
Assessment of compliance with the HACCP based element (Regulation 4.2) of the European Communities (Hygiene of Foodstuffs) Regulations, 2000 (S.I. No. 165 of 2000)
(Revision 1) (2004) ISBN 1-904465-17-X
EC規則のHACCPに基づく要素への適合の評価。
http://www.fsai.ie/publications/guidance_notes/gn11_revision.pdf