B. L. Bruinsma

The Handbook of Food Defect Action Levels Levels of Natural or Unavoidable Defects in Foods that Present No Health Hazards for Humans

P. S. Tong, Y. H. Hui, B. L. Bruinsma, 2002 .

Food defect action levels.

P. S. Tong, Y. H. Hui, B. L. Bruinsma, 2003 .

Food plant sanitaion

Y. H. Hui, P. S. Tong, B. L. Bruinsma, 2003 .

Worker safety and regulatory requirements.

Y. H. Hui, B. L. Bruinsma, W. K. Nip, 2003 .

Hazard analysis and critical control point principles and application guidelines. National Advisory Committee on Microbiological Criteria for Foods.

P. S. Tong, Y. H. Hui, B. L. Bruinsma, 1998, Journal of food protection.

Sanitation and safety for a fats and oils processing plant.

Y. H. Hui, B. L. Bruinsma, W. K. Nip, 2003 .