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Fragen und Antworten zum Hazard-Analysis- and Critical-Control-Point-(HACCP-) Konzept

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  • Bundesinstitut für gesundheitlichen Verbraucherschutz und Veterinärmedizin
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Bundesgesundheitsblatt Aims and scope

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Literatur

  1. FAQ/WHO Codex Alimentarius Commission (1996): General Principles of Food Hygiene, Annex: Hazard Analysis Critical Control Point (HACCP) System and Guidelines for its Application. Report of the Twenty-ninth Session of the Codex Committee on Food Hygiene, Washington D.C. 21–25. 10. 1996, ALINORM 97/ 13A, Appendix II. (Stufe 8 der Codex Prozedur).

  2. Untermann, F., Jakob, P., und Stephan, R.: 35 Jahre HACCP-System. Vom NASA-Konzept bis zu Definitionen des Codex Alimentarius. Fleischwirtschaft76 (1996) 589–594.

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  3. Untermann, F., und Dura, U.: Das HACCP-Konzept: Theorie und Praxis. Fleischwirtschaft76 (1996) 700–706.

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Fragen und Antworten zum Hazard-Analysis- and Critical-Control-Point-(HACCP-) Konzept. Bundesgesundhbl. 40, 73–75 (1997). https://doi.org/10.1007/BF03043176

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  • DOI: https://doi.org/10.1007/BF03043176

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