Management of microbiological hazards In food production
Abstract
The article describes the main groups of parameters that must be considered in the analysis and management of microbiological hazards in the concept of the Hazard Analysis Critical Control Point (HACCP) in the food industry.
About the Author
L. A. Melnikovа
РУП «Научно-практический центр Национальной академии наук Беларуси по продовольствию»
Belarus
Belarus
References
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Review
For citations:
Melnikovа L.A. Management of microbiological hazards In food production. Food Industry: Science and Technology. 2013;(1):101-104. (In Russ.)
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