Avtor/Urednik		Molek, Krešo
Naslov		Mjere deratizacije u sustavu HACCP
Tip		članek
Vir		In: Dobeic M, Vudrag M, Berger T, editors. Zbornik referatov 1. interdisciplinarni simpozij "DDD, zdravje in okolje" z mednarodno udeležbo; 2003 okt 17-18; Ljubljana. Ljubljana: Zavod za zdravstveno varstvo,
Leto izdaje		2003
Obseg		str. 231-6
Jezik		cro
Abstrakt		Hazard Analysis Critical Control Point (HACCP) or analysis of risk control spots is a procedure nowadays widely applied in a number of countries for the purpose of securing non-contaminated food production. HACCP is based on certain principles which should be strictly abided by to secure production and turnover of non-contaminated food. Among numerous organisms endangering keeping, production and food transport, rodents are one of the most significant. HACCP principles, such as hazard analysis of rodents in production and food transport, determining critical spots in the process where rodents present major hazard, determining tolerant parameters, efficacious monitoring, holding the most efficacious risk eliminating procedures, efficiency analysis of HACCP procedure and systemic HACCP documentation, if strictly observed contribute largely to production and turnover of safe and hygienically adequate food.
Deskriptorji		RODENT CONTROL FOOD CONTAMINATION FOOD HANDLING