35 jahre HACCP-system vom NASA-konzept bis zu den definitionen des codex alimentarius

Fleischwirtschaft

Volumn 76, Issue 6, 1996, Pages 589-594

  Untermann, Friedrich ^a   Jakob, Peter ^a   Stephan, Roger ^a  

^a Inst Tierarztl L   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 3042883224     PISSN: 0015363X     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (10)

1. BAUMAN, H. E. (1974): The HACCP concept and microbiological hazard categories. Food Technol. 28, 30.
2. BAUMAN, H. E (1995) : The origin and concept of HACCP. In. PEARSON, A. M. und T. R. DUTSON : HACCP in meat, poultry and fish processing. Chapman and Hall, London, England, 1-7.
3. DEPT. HEALTH, EDUCATION AND WELFARE (1972) : Proc. National Conference on Food Protection, 1971 US Government Printing Office, Washington, D. C.
4. FAO/WHO CODEX ALIMENTARIUS COMMISSION (1996) : Hazard Analysis and Critical Control Point (HACCP) system and guidelines for its application Bericht von der 28. Sitzung des Codex Komitees Lebensmittelhygiene, Washington, D. C. 27.11. 1.12.1995. ALINORM 97/13, 66-75 (Stufe 5 der Codex Prozedur).
5. FDA (1973) : Acidified foods and low acid foods in hermetically sealed containers Code of US Federal Regulations, Title 21, 1, Parts 113 and 114 (renumbered since 1973). FDA, Washington, D. C.
6. ICMSF (1988): Microorganisms in foods. Book 4. Application of the Hazard Analysis Critical Control Point (HACCP) system to ensure microbiological safety and quality. Blackwell Scientific Publications, London.
7. NAS (1985): An evaluation of the role of microbiological criteria for foods and food ingredients. National Academy of Science. National Academy Press, Washington, D. C.
8. SIMONSEN, B.; F. L BRYAN; J. H. B. CHRISTIAN; T. A. ROBERTS; R. B. TOMPKIN und J. H SILLIKER (1987). Prevention and control of food-borne salmonellosis through application of Hazard Analysis Critical Control Point (HACCP). Int. J. Food Microbiol. 4, 227.
9. SPERBER, W. H. (1991) : The modern HACCP system. Food Technol 45, 116-120.
10. UNTERMANN, F.; U. DURA (1990): Das HACCP-Konzept: Theorie und Praxis. Fleischwirtsch. 76 (im Druck).