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25. Stewart, C.M., M.B. Cole, and D.W. Schaffner. 2003. Managing the risk of staphylococcal food poisoning from cream-filled
baked goods to meet a food safety objective. J. Food Protect. 66:1310–1325.
26. Todd, E.C.D. 1989. Foodborne and waterborne disease in Canada 1984: Annual summary. J. Food Protect. 52:503–
511.
27. Tompkin, R.B. 1990. The use of HACCP in the production of meat and poultry products. J. Food Protect. 53:795–803.
28. Van Schothorst, M. 1998. Principles for the establishment of microbiological food safety objectives and related control
measures. Food Control. 9:379–384.
29. Warburton, DW., K.F. Weiss, G. Lachapelle, and D. Dragon. 1988. The microbiological quality of further processed deboned
poultry products sold in Canada. Can. Inst. Food Sci. Technol. J. 21:84–89.
515
25. Stewart, C.M., M.B. Cole, and D.W. Schaffner. 2003. Managing the risk of staphylococcal food poisoning from cream-filled
baked goods to meet a food safety objective. J. Food Protect. 66:1310–1325.
26. Todd, E.C.D. 1989. Foodborne and waterborne disease in Canada 1984: Annual summary. J. Food Protect. 52:503–
511.
27. Tompkin, R.B. 1990. The use of HACCP in the production of meat and poultry products. J. Food Protect. 53:795–803.
28. Van Schothorst, M. 1998. Principles for the establishment of microbiological food safety objectives and related control
measures. Food Control. 9:379–384.
29. Warburton, DW., K.F. Weiss, G. Lachapelle, and D. Dragon. 1988. The microbiological quality of further processed deboned
poultry products sold in Canada. Can. Inst. Food Sci. Technol. J. 21:84–89.
