System HACCP w ochronie bezpieczenstwa zywnosci

• Autorzy: Sadowska H
• Języki publikacji: PL

Słowa kluczowe

PL

krytyczny punkt kontrolny; system HACCP; jad kielbasiany; bezpieczenstwo zywnosciowe; mikrobiologia zywnosci; przetworstwo; zywnosc; zatrucia pokarmowe; produkcja

• Wydawca: -
• Czasopismo: Przemysł Spożywczy
• Rocznik: 1997
• Tom: 51
• Numer: 05
• Opis fizyczny: s.6-9,bibliogr.

Twórcy

autor

Sadowska H

Bibliografia

• [1] A simple Guide to Understanding and Applying the HACCP Concept, ILSI Europe, 1993.
• [2] Consultation on Food Safety in Europe in the 1990’s: HACCP System as the Tool of Choice for Effective Inspection, Brussels, Nov., 1989.
• [3] Council Directive 93/43 EEC of 14 June 1993 on the hygiene of foodstuffs.
• [4] HACCP Symposium, FLEP, Ost., 1995.
• [5] Kauffman F.L., Schaffner R.M.: Hazard analysis, critical control points and good manufacturing practices regulations (sanitation) in food plant inspections, Proc. IV Int. Congress Food Sci. and Technol. (1974).
• [6] Kauffman F.L.: Interpreting and applying laws and regulations to assure a safe food supply; Food Products Development, April, 1997, Washington.
• [7] Keith Ito, Microbiological Critical Control Points in Canned Foods; Food Technology, Sept. 1974.
• [8] Peterson A.C., Gunnerson R.E.: Microbiological Critical Control Points in Frozen Foods, Food Technology, Sept. 1974.
• [9] Report of the Twentieth Session of the Codex Alimentarius Commission, Rome, 1993.
• [10] Report of the 28-th Session of the Committee on Food Hygiene, Alinorm 97/13, Rome, 1996.
• [11] Schothorst M., Facing the Food Safety Issue Through HACCP, T-AQ vS/em, Nov., 1989.