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The analysis of critical points (HACCP concept) as a tool of assuring quality and hygienic safety



The analysis of critical points (HACCP concept) as a tool of assuring quality and hygienic safety



DMZ, Lebensmittelindustrie und Milchwirtschaft 114(36): 1040-1048



Development, principle and methodology of the HACCP (hazard analysis and critical control point) concept are explained: definition of hazard analysis, formulating critical control points, and the most important steps and establishment of process steps. EC guideline article 14, where concrete essential measures are listed that must be followed, is explained.

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Accession: 002513087

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