Liasi M

:
: .
:
. :
:
: .
2011

. . , . ,

, .

..........................................................................................................................7
..............................................................................................................................9
ABSTRACT ............................................................................................................................10
...........................................................................................................................11
1. ......................................................................................12
1.1 ...................12
ISO 9001:2008 ............................................................14
ISO 22000:2005 ........................................15
HACCP ..................................................................................................16
HACCP .......................................................................17
1.1. : HACCP ................17
.............................................................................................19
ISO 14001:2004 ...............................................25
& OHSAS 18001:2007................28
ISO 17025.............................................................................29
BRC (British Retail Consortium) .....................................................................................30
IFS (International Food Standard)....................................................................................30
Codex Alimentarius..........................................................................................................31
FSSC 22000......................................................................................................................31
SQF...................................................................................................................................33
GLOBALGAP..................................................................................................................34
1.2 --
.....................................................................................................................34
HACCP35
1.3 .......................................37
2.
.........................................................................................................................42
2.1 ...........................................................................42
..........................................................................................................47
..........................................................................................................48
2.2
........................................................................................................................50
2.3 .........................73
3. ..77
3.1 ..........................77
3.2 .....................................92
4.
95
4.1 ......................................................................................95
4.1.1 ..........................................................95
4.1.2.
....................................99
4.2 ............................................................................102
................................................................................104
............................................................................104
...........................................................................................104
................................................................................................104
4.3
.........................................................................................105
4.3.1 ISO 22000:2005.................................................105
4.3.2. .........107
4.3.3 HACCP........................................108
4.3.4 (PRPs) ...................................................................................112
4.3.5 (Good Manufacturing Practices: GMPS).......114
4.3.6 HACCP ..........................................................................114
...........................................................124
130
..............................................................................127
............................................................................137
......................................................................................138
......................................................................................139
......................................................................140
..................................................................................141
.......................................................154
.......................................................................165
5. ............................................................................166
5.1 HACCP......................................166
5.2 .....................166
................................................................169
.........................................................169
.............................170
...................................................................176
............................................................176
5.3 ..............................177
5.4 ...........................................................178
.............................................................................................................183
...................................................................................................................184

................................................................................................................................................184
ISO 22000:2005 ...............................187

(GOOD MANUFACTURING
PRACTICES-GMPs)..............................................................................................................192
..................................................................................................................199
1.1. HACCP17
2.1.1. ...45
2.1.2.
.47
2.1.3. ...49
2.2.1.
.69
2.2.2. 1996-2006.70
2.2.3. 1998-2006..71
3.1.1. ,
100C80
3.1.2. ..80
3.1.3.
, ...88
3.1.4.
..88
4.3.1. ...115
4.3.2. 115
4.3.3.
.......................................................................................................................126
4.3.4 . 127
4.3.5. .138
4.3.6. ..140
4.3.7 145
4.3.8 ...157
4.3.9 (CCPs).....161
4.3.10 (CCPs).163
5.2.1. 173
5.2.2. 174
5.3.1. ...175
5.3.2. ..17

1.1. Deming Plan-Do-Check-Act...12
1.2. HACCP, ISO 9001 TQM...20
1.3. ................24
1.4
(Henrty, 1997)..25
2.1.
FDA 2005..74
2.2.
2004......................................................................................................................75
3.1. 1. .78
3.1.2. .83
3.1.3.
.84
3.14. ...84
3.15. .85
3.1.6. ..85
4.2.1 ...............102
4.3.1 HACCP..109
4.3.2: .......................................................112
4.3.3: . 118

4.3.1. .124
4.3.2. ..............................................................128

3.1. 91

ISO:
International
Organization
for
Standardization
)
HACCP: Hazard Analysis Critical Control Point
CCP: Critical Control Points
EMAS: Eco-Management and Audit Scheme (
)
OHSAS: Occupational Health and Safety
BRC: British Retail Consortium
IFS: International Food Standard
FSSC 22000: Food Safety System Certification
SQF: Safe Quality Food
BSI: British Standards Institution
PAS: Publicly Available Specification
TQM (): Total Quality Management ( )
:
:
:
...:
:
:
..:
:
:
:
WHO: World Health Organization ( )
FAO: Food Agricultural Organization (
)
FDA: Food and Drug Administration
GFSI: Global Food Safety Initiative (
)
ICMSF: International Commission on Microbiological Specifications for Foods
7
NACMCF: National Advisory Committee on Microbiological Criteria for Foods

( )
EFSA: European Food Safety Authority ( )

EA: European Cooperation for Accreditation (
)
:
GMP: Good Manufacturing Practices ( )
GHP: Good Hygiene Practices ( )
GAP: Good Agricultural Practices ( )
PAS: Publicly Available Specification
MRLs: Maximum Residue Levels ( )
ADI: Acceptable Daily Intake ( )
ARfD: Acute Reference Dose ( )
LOD: Limit of Analytical Determination (
)
PRPs: Prerequisite programmes ()
SOPs: Standard Operating Procedures ( )
OPRPs: Prerequisite programmes( )
OPP: oriented polypropylene ( )
MSDS: Material Safety Data Sheets ( )
RTE: Ready To Eat ( )
Pb:
Cd:
Hg:
As:
cfu: colony forming units

,
()
.

( ) CCP.
H CCP (hazards)
.
,
. ,
,
,
. HACCP

,
,
.

Listeria monocytogenes, Salmonella spp., E.coli, Staphylococcus spp.
.
,
.
,
,

.
ABSTRACT
The aim of this study is the development of a food safety management system
(FSMS) and its installation, implementation and operation costs in a packaging and
storage industry that handles frozen vegetables.
The FSMS combines the implementation of prerequisite programmes (good
manufacturing and hygiene practices) and HACCP. HACCP (Hazard Analysis and
Critical Control Points) in production procedures is a methodology for the prevention,
elimination or reduction of hazards in an acceptable level for public health. In our
days, this methodology is applied obligatory to industries within the food chain range
from manufacturers, transport and storage operators to retail and food service outlets.
HACCP is a preventive system that focuses on points which are related with food
hazards in the whole food chain, till the final use from consumers and which depends
on foods, production methods and industrys uniqueness.
The main hazards identified in the study were Listeria monocytogenes,
Salmonella spp., E.coli, Staphylococcus spp. and pesticide residues. As critical control
points were identified the temperature during reception, storage and distribution and
the temperature of the production area.
Regarding the total cost of installation, implementation and operation of the
FSMS in the specific industry and the cost of FSMS per unit, those proved to be
minimal compared with the costs of foodborne illnesses.
10
,
()
.
, ,

.
,

,
,
.

.

HACCP .
,
.
,

,
.
, I
II
(Good
Manufacturing Practices-GMPs).
11
1.
1.1

.

.

.
() (Quality
Management Systems: QMS)

,
,
, .
,

.

.

-
.
,
.
:

12

,
(Gitlow, 2001)
Deming Plan-Do-Check-Act
(PDCA) 1.1 (Deming, 1950):
1.1. Deming Plan-Do-Check-Act
13
ISO 9001:2008: ISO 9001:2008

(International Organization for Standardization: ISO),
ISO, , ,
,
(ISO, 2008).

,
.
ISO 9001:2008
.
.
ISO 9001:2008
,
,
.
ISO 9001:2008

(.. , ,
, , .). (Gitlow, 2001)
ISO 9001:2008
(Hoyle, 2009):
1. .
2.

.
3. ,
,
,
14
,
.
4. , ,
,
.
5. ,

.
ISO 22000:2005:
ISO 22000:2005
()
1416:2000 HACCP.
ISO 22000 (,
, , )
( , , .).
, .

(.. , , )

(Marshall, 2007).
ISO 22000:2005 ,
,
. () 178/2002

.

.
ISO 22000:2005
. HACCP,
ISO 9001,
.
15
,

.

, (Surak, Wilson,
2007).
, ,
.
(GMP)
(GHP)
. PAS 220:2008

. , ISO ISO/TS 22002-1:2009
PAS 220:2008 (ISO 2008).
HACCP: To HACCP, ISO 22000:2005,

. ,
.
, ,

.

, , ,
, (from farm to fork).
,
(Critical Control Points, CCPs)

, (Surak Wilson,
2006).
, HACCP
. ,
,
. HACCP
16
,
.
HACCP

.
.
70 HACCP
.
HACCP

. Pillsbury
NASA . ,

100%
,
. , HACCP
(Surak
Wilson, 2006). 1.1
HACCP.
1.1.: HACCP
Deming
1950
(TQM), , ,
, .
1960
NASA Salmonella
1970
Pillsbury HACCP
.
1973
Pillsbury HACCP.
1985
(NAS) ,

HACCP,
17

(National Advisory Committee on
Microbiological Criteria for Foods, NACMCF).
1987
(National Oceanic and

Atmospheric Administration, NOAA)
,
HACCP,
(National Marine Fisheries Service).
1989
NACMCF 7 HACCP.
1995
FDA HACCP .
1995
USDA HACCP
.
1997
HACCP Codex Alimentarius.
2000
93/43 1219/4-10-2000.
2002
178/2002
,
(EFSA)

2004
.. 852,853,854/2004.
2005
2073 ,
396 183
. 178/2002.
2006
852/2004
HACCP 1881/2006

.
2007
1441/2007 2073/2005.
2008
629/2008 1881/2006
2010
149/2008 839/2008 396/2005.

459/2010 396/2005
18
HACCP
, ,
, , ,
, , , . ,
(, , ) .

(GLOBALGAP).

,
, .

HACCP,
( ()
852/2004).

..
,
.

.
:
1. 178/2002,
01/01/2005
,
(EFSA)
.
2. 852/2004 ,
01/01/2006.
3. 853/2004 ,
01/01/2006.
19
4. 854/2004
, 01/01/2006.
5. 882/2004
, 01/01/2006.
6. 2073/2005 .
7. 183/2005 .
8. 396/2005

.
9. 1881/2006
.
HACCP

,
. HACCP
,
,

. ,
(Total Quality Management: TQM), ,

.
HACCP ISO 9001,
(Luning, Marselis, Jongen, 2002).
HACCP
ISO 9001
TQM
1.2. HACCP, ISO 9001 TQM
HACCP Hazard Analysis Critical

Control Point, .
20
HACCP,

.

.
,

.
,

(Clute, 2009).
HACCP (Risk
Management). :
(Risk Assessment).
(Risk Communication)
.
, , ,
(Risk
Analysis) HACCP.
:
(Hazard): ,

.
(Risk):
,
(hazards)
.
(Hazard Analysis)
,
,
, ,
HACCP.
H (Risk Analysis) :
21
) (Risk Assessment)

:
(i) (hazard identification):
, ,

.
,
.
.

,
, .
(ii) (hazard characterization):

.
/ .
, ,
.
,

.

.

(hazard).
.
(risk)

,
.
(iii) (exposure assessment):
(exposure assessment) /
22
.
(hazardous entity),
,
.

.
.
:
(..
, , , ..).
.

.
/ .
.
(iv) (risk characterization):
/ ,
, ,
,
(hazard identification),
(hazard characterization) (exposure
assessment).
, .

.

,
.
,
,
(Qualitative Risk Assessment).
:
23
1) ,
, ,
,
.
2)
(Risk Assessment).
(Qualitative Risk
Analysis) (determination) (conditions)
(hazard)
(risk) .

.

.

,
, .
,

.
) (Risk Management)

(cost
benefit basis)
,
.
) (Risk Communication)
,
. ,
,
, ,
.
(Joint FAO/WHO Programme Codex Alimentarius Commission, 2003)
:
24
(Risk Analysis)

(Risk Assessment)
(Risk
(Risk
Management)
Communication)
) HACCP
)
)
1.3.
RISK ASSESSMENT
RISK MANAGEMENT
FOOD SAFETY
OBJECTIVES
HACCP
HAZARD
MANAGEMENT
1.4

2
HACCP 4, 4.3.
25
ISO 14001:2004: ISO 14001:2004

.

(EMAS).
:
,
, .
.

.

.
, ,
.
.

, ,
,

.

, .

.

.
,
,
26

(Whitelaw, 2004).
() :
.
,
.
.
.
.

:
() :
.
.
.
.
.
.
() , .
, :
(Edwards, 2004)
27
& OHSAS 18001:2007:

()
,

.

,
. ,
3850/2010

(Hasman et al., 2006).
,
,
:
.
.

.
,
.

,
.
,
.
.
.

, , ,
,
.
.
28
marketing.
(Chaturvedi 2006, ISO 2007)
ISO
17025:2004:
ISO
17025
, ,
, .
,
.
(
... )
ISO 17025:2004,
,
(in house)
,
.

,

.

,
.

.
:
.
, ,
, .
.
.
.
.
29

( ).
( ,
),
(Campbell-Platt, 2010).
BRC (British Retail Consortium):

, Global Standard for Food Safety
BRC (British Retail Consortium).
To
( )
, (catering)
.
,
, .

. ,
,
BRC (BRC 2008,
Kill 2008).
IFS (International Food Standard): IFS (International Food Standard,

) .
, , ,

.
IFS .
:

.

.
30

.

.
IFS
, , (marketing)
.

(IFS, 2006).
Codex Alimentarius: Codex Alimentarius
(World Health Organization:WHO)
(Food Agricultural
Organization: FAO) 1963
(JOINT FAO/WHO FOOD STANDARDS PROGRAMME).

.
Codex
Alimentarius HACCP
(GMP) (VDC, 1993).

.
,
Codex Alimanterius
. , ,

( ).
FSSC 22000: FSSC 22000 (Food Safety System Certification)

(
31
)
.
FSSC 22000
, (.. , ,
, ).

FSSC 22000 ISO
22000 BSI (British
Standards Institution) PAS 220:2008 (Publicly Available Specification),

.
FSSC
22000
:
,
(integrated management)
, ISO 9001 ISO 14001.
(Hazard Analysis and

Management) HACCP
.
, PAS
220, (ISO 22000 7.2).
FSSC 22000

-Global Food Safety Initiative (GFSI) .
, 1 2010
(European Cooperation for Accreditation (EA) (FSSC, 2009).
GFSI ,
. GFSI
,
, , ,
.
32
(The Consumer Goods

Forum),
. ,
400 , 150 . GFSI,
(guidance document)
.
GFSI .
/
(ISO 22000,
IFS, BRC, Codex, HACCP, ..).
GFSI,

.

(FSSC 22000)
(ISO 22000, IFS, BRC )
(GFSI, 5 , 2007).
SQF: SQF (Safe Quality Food) 1000

.

.
SQF 1000
.
,
SQF 1000.
SQF 1000
HACCP. SQF 1000 ,

(SQF, 2008).
33
GLOBALGAP:
GLOBALGAP
, , ,
. ,
, ,
, ,
(, , ).

(Good Agricultural Practices:GAP)
,
(, , , .)
,
(Hofmans and Heijn, 2008).
2007
EUREPGAP,
.
,

(GLOBALGAP, 2007).
1.2
--

()
:
) ()

)
/ ,
(Rico, 2004).

.
34

(Clifford, 2008):
-
.
-
, .
- .
- ,
/ .
-
.
-
(
, , .).
- .

, ,
,
/ (Blokdijk, 2008).
HACCP
, HACCP
.
,
.

.
(, )
HACCP. ,
,
. HACCP
,
.
,
35
. ,

(Canadian
Food Inspection Agency, 2010).

,
,
.
(..
),
. HACCP
WHO
.

. ,
.
,
(contamination)
(Romano, 2004).
,
HACCP (Mortimer 2001, Food Safety
Authority of Ireland 2009):
(

HACCP).
.

.
.

.

.
36
.
( ,
).
(,
, ) .
.
.
.
.
.
.
.

, , ,
.
,
,
(Unnenehr 2000, Bismanualz 2007).
1.3

().
.

,
, ,
,
. ,

.
,
37
,
(Kramer and Van den Briel 2002).
( )

.
Breyfogle (2003),
,
.
, .
,

.

.

,
.
,

.

,
, .
,
.

. ,

(fastfood)

.
38

.
,
, ,
,
,
, , ,
.
Six Sigma
(----
Deming: Plan-Do-Check-Act)
(chain value).

.
,
.

.
, ,
, , (Pyzdec and
Keller, 2009).
Six Sigma ( )
Motorola,
1981. Six Sigma

()
.
,
.
Six Sigma
,
(
) (Munro, 2007). Six Sigma
39
,
.

, .
Six Sigma 99,99966%
(3,4 ) (King,
2008).
Silverman Propst,
(The Future of Quality in Organizational
Performance) Starburst ,

. ,

. ,
, ,
.
, , ,
.

, , ,
.
, ,
. ,
.
,
,
.
(..
).
, .
,
,

ISO 14001
40

. ,
FSSC 2000
GFSI.
41
2.

2.1
,

(Codex
Committee on Food Hygiene, 1997).
,
, .

.
,
. ,

. , ,
, , ,
, , , AIDS,
(Snyder,
1993).

, , , , prions. ,
, ,
.
ICMSF (International
Commission on Microbiological Specifications for Foods) 1986,

.
(severe
hazard)
, , ,
.
42

(moderate hazard) ,
, ,
.
(extensive spread)
(limited spread).

, , , , ,
, ,
.

,
,
.
:

(Snyder,
1993).
,
.

.
(Pierson & Corlett, 1992).
,
,
()
(). , , pH,
, .
.
DNA RNA
, .
43
.
,
.

.
(Boxman, 2007).
, ,
.

.

.
.
, ,
,
prions. E

(BSE). prions ,
,
.
prions

.
, (250
)
.
.
prion ,
(PrpC) (PrpSc). H
,
PrpSc ,
. prions
DNA RNA
44
. , prion
,
mRNA,
.

(),
:
PrpSc
, ( )
. Prp
,
.
,
. Prp,
Prp ,
PrpSc.
H
, PrpSc
. PrpC PrpSc
PrpC.
To
Gersmann-Straussler
( ),
o Prp.
, ,
Sc .
, Prp,
. 3
(136,154 171) . prions
,
- ,
.

(Stryer, Tymoczko, 2005).
2.1.1
.
45
2.1.1.

Aeromonas hydrophila
Salmonella spp.
Bacillus cereus
Shigella spp.
Bacillus abortis
Staphylococcus aureus
Bacillus suis
Streptococcus pyrogenes
Campylobacter spp.
Vibrio cholerae
Clostridium botulinum
Vibrio parahaemolyticus
vibrios
Clostridium perfringens
Vibrio and other vibrios
Escherichia coli
Yersinis enterocolitica
Escherichia coli 157:H7
Yersinia pseudotuberculosis
Listeria monocytogenes
Plesiomonas shigelloides
Hepatititis A
Norwalk virus group
Hepatititis E
Rotavirus
Acanthamoeba
Giardia lamblia
Anisakis sp.
Nanophyetus spp.
Ascaris lumbricoides
Taenia solium
Cryptosporidium parvum
Taenia saginata
Diphyllobothrium spp.
Trichinella spiralis
Entamoeba histolytica
Trichuris trichiura
Eustrongylides spp.
:FAO (2008)
46
and
other

.
2.1.2:
2.1.2.

, ,

,
,
, ,
,

,
,
,

, ,
,

,
, ,
, , ,

( - ),
, ,
,

,
,
47
,
, ,

, GMP
: International Commission on Microbiological Specifications for Foods (ICMSF)

, , , , , , .
, ,
, ,
.

.
, , , ,
, ,

.

,
. ,
, ,
.
, , :
1.
2.

, .
,
. , HACCP

(Pierson & Corlett, 1992). ,
48
, ,
(phytohemaglutinin).

,
, , . ,
, ,
.

(Pierson & Corlett, 1992).
, ,
.

, ,
,
, ,
, , .
2.1.3.
2.1.3.

Allergens ()
Neurotoxic shellfish poisoning (NSP)
Mycotoxins (for example aflatoxin)
Amnesic shellfish poisoning (ASP)
(-)
Sombrotoxin (histamine)
Pyrrolizidine alkaloids
(-)
Ciguatoxin ()
Phytohaemagglutinin
Mushroom toxins ( )
Grayanotoxin (honey intoxication)
Shellfish toxins
Phytohaemagglutinin (red kidney bean

poisoning)
( )
Paralytic shellfish poisoning (PSP)
Tetrodotoxin (pufferfish)
Diarrheic shellfish poisoning (DSP)
49

Polychlorinated biphenyls (PCBs)
Growth hormones ( )
Agricultural chemicals ( )
Prohibited substances( )
Pesticides ( )
Direct ()
Fertilizers ()
Indirect ()
Antibiotics ()

: FAO (1998)
50
2.2

(FAO/WHO, 2005).

, .

, , ,
(Hung et al, 2004,
Link Potter, 2004). ,

.
1980 2004,
94%.
(4,2% )
(2,2% ) (.., 2007).
4,5% 1990 2004 (..,
2007).
,
, ,
1990 (FAOSTAT, 2008).
218% 300%
1986 2006. 2006,
(50%) (20%). 84%
(FAOSTAT, 2008).
, (outbreaks)

/
(food borne illnesses).

.
51
, ,
(Noah, 2009).
FAOSTAT,
9 .
2006 14
(FAOSTAT, 2007). ,

1996. 1986-1995,
17,2% .
,
59,6% Lynch
. , 1996-2005,
9,0%
38,6%. 2007
590
("Surveillance for Foodborne Disease Outbreaks - United States, 2007).

,
,
.
1990 2003,
(Center for Science in the Public Interest: CSPI)
554 ,

. , ,
,

, .
, FAO (2008), 50%

13% .
, .
52
1990 2005, 48
.
,
.

(Centers for Disease Control and Prevention: CDC), 1973-2006,
10.421 , 502 (4,8%)
. (58,3%),
Norovirus, (10,4%) E. coli O157:H7
(8,9%). Norovirus

Norovirus .
Norovirus . Salmonella
, .
. , E. coli
.
(FDA),
(, , , ,
, , , , )
( )
363 1990-2006.
, 2008 (Level 1
priorities) .
,
, ,
. ,
, .

: ,

.
, .
,
. ,
53

. (Level 2 priorities)
, , , .
(Level 3 priorities)
(, , , .).
, 1995 1998,
Salmonella E. coli O157:H7
. 1.234 ,
, , , ,
,
. , , ,
, , , . ,
, Salmonella E.
coli O157 (Besser et al, 1993, Cook et al, 1998, Krause et al, 2001, Vojdani et al,
2008, Jain et al., 2009).

Norovirus , (Cotterelle et al., 2005,
Falkenhorst et al, 2005, Korsager et al, 2005, Hjertqvist et al, 2006). ,
, ,
(Reid Robinson, 1987, Rosenblum et al, 1990, Hutin
et al, 1999, Dentinger et al, 2001).
, 16%
1973-1997 (Sivapalasingam et al., 2004). ,
Cyclospora .
(cyclosporiasis)
1990 (Herwaldt Ackers, 1997,
Koumans et al, 1998, Herwaldt Beach, 1999, Herwaldt, 2000, Ho et al, 2002).

.
, Taco Bell
2000 2010.
, , Public Health
Laboratory Service (PHLS) Communicable Disease Surveillance Centre
54
(CDSC), 1992 2000, 1.518

83 (5,5%)
.
(41,0%) Norwalk (NLV) (15,7%). 3.438
, 69 .
(67,5%). ,
Salmonella Typhimurium Definitive Phage Type (DT) 104, S. Typhimurium DT 204b
Shigella sonnei, , 501 (14,6%) .
,
,
4 .
, .
/
. ( 2.2.1, 2.2.2,2.2.3).

,

,
(.. pH, , ),
(de Roever, 1998).

(Beuchat, 2006, Brackett, 1999). , , ,

. ,
. ,
.
,

. ,
.

55
.
.
,
.

(Davies Wray, 1996, Varma et al,
2003). , (aerosols),
(Baertsch et al., 2007).
.

(Epstein, 1995, FAO, 2005).
,
.

.
,
, , .
,
(Takeuchi et al, 2000, Takeuchi, Hassan Frank, 2001, Saggers et al, 2008).
,
,
(cross-contamination).

. ,

.
,
, (Nguyen- Carlin,
1994).
, (De Roever, 1998).
,

,
56
(Nguyen Carlin 1994, De Roever, 1998).

. (
Salmonella enterica, . coli O157:H7, Campylobacter spp. Yersinia spp.),
(Ascaris
lumbricoides,
Trichuris
trichuria),
(Entamoeba coli) (Giardia intestinalis, Cryptosporidium parvum,

Toxoplasma gondii, Cyclospora cayetanensis)
(WHO, 2006).
, , ,
,
,
(De Roever, 1998).
.
. ,
,
(Iwasa et al, 1999, Sela et al, 2005,Talley et al, 2009).
E. coli O157:H7 (Iwasa et al, 1999)
Muscidae Calliphoridae
E. coli O157:H7 (Talley et al,
2009).
,

.
,
.
.
, (De Roever
1998).
,
(.. )
,
.
,
, ,
57
(, , , .).
(DeRoever,
1998, Bracket, 1999).
orovirus ,
(Mattison et al, 2007, FAO/WHO,
2008). Norovirus
, , ,
.
,
(Ready To Eat:
RTE) ,
(Wachtel et al., 2003).

.
,
(Brandl Mandrell,
2002, Dreux et al, 2007). ,
, .

,

Clostridium botulinum.
(..
13C) 7 (Petran, Sperber Davis, 1995).
CO 2,
.

(Phillips, 2006).
,
, Clostridium botulinum E. coli O157:H7
(Chau et al., 2008).
,
(.. )

58
. , 1 E. coli
(Abdul-Raouf, Beuchat and Ammar,) L. monocytogenes
(.. 20C) . ,
0,7 log10 cfu/g
22C (Brandl Mandrell, 2002).
,
, (Gagliardi et
al., 2003).
,

,
,
.
,
.
5C (Peck et al, 2006,
Gilbert et al., 2007).
, ..
, .
o
,

. ,

,
/
.

,

.

(phyllosphere),
,
59
,
.

.

. Sharma et al (2009),
E. coli O157 Salmonella (Wachtel et al, 2002, Islam
et al, 2004, Jablasone et al, 2005, Jeter Matthysse, 2005).

,
.

,
.
E. coli .

. ,

(Habteselassie, 2010).
, ,
, ,
pH (3,9 4.5)
, Shigella E. coli O157:H7. pH
, 4,6 ,
.

, Botrytis cinerea
Penicillium spp. ,
, pH ,
. L. monocytogenes

60
Glomerella cingulata, Penicillium expansum.

, , pH 4,7 7,0,
Glomerella cingulata
pH 4,7 3,7 Penicillium expansum.
E.
coli
O157:H7,
Glomerella cingulata Penicillium expansum .

.
.
, L. monocytogenes, Pseudomonas
fragi Staphylococcus xylosus,
500 ppm .
, ,
, , , , .
. ,
L. monocytogenes Salmonella
E. coli O157:H7.
, ,

.
.
,

.
, E.
coli Salmonella 177
231 (Islam et al, 2004).
E. coli O157:H7 (recovery)
30 (Solomon et al, 2003).
E. coli O157:H7
.
, .
61
E. coli O157:H7,
,
(Solomon et al, 2002).
, , ,
14 ,
(Stine et al., 2005).

, E.
coli O157:H7 Listeria monocytogenes

(Takeuchi Frank, 2000).

. coli O157:H7
, E. coli O157:H7
5 (Islam et al., 2004).

stress, , , , ,
. (FAO/WHO, 2008).
, ,
30 25C 42%
(Hollinger Ticehurst, 1996). poliovirus 1
(Tierney, Sullivan Larkin, 1977).
96 11
. , 23
( ).
T , E. coli O157:H7 Salmonella,
,
,
2 (Jiang, Morgan Doyle, 2002, Franz et al, 2005,
Kudva, Blanch Hovde, 1998). Salmonella
E. coli O157:H7. pH (Park
Diez-Gonzalez, 2003, Franz et al, 2005), (Franz et
al., 2005) (Kudva, Blanch Hovde, 1998, Himathongkham et al,
1999, Semenov et al, 2007), .
62

Salmonella
Salmonella spp.
.
,
, , . Salmonella spp.
,
, , , , , , (Thunberg et
al., 2002) (Doran et al., 2005). 48%
1973 1997 (Sivaplasingham et al., 2004)
41% 1992-2000 (Health Protection Agency).
2007, , Salmonella 0,3%
(Westrell et al., 2009).

, , 2007 (Westrell
et al., 2009). 0,1%
2,3%. , Salmonella 1,5%
2,2% , 0,4 0,5%
,
.
,
2005 (Anon, 2005). 2006,

23,2% (CDC,
2007). 2008,
McDonald's, 145 23
. 1996 2007 33
, .
E. coli O157 , 1996, Sakai, Osaka
(Michino et al., 1999).
Escherichia coli O157:H7
E. coli ,
,
(Kudva et al., 1998). Mukherjee et al. (2004) E. coli
63
10,7% (9/84) , 22,4%

(12/49) 10,2% (4/39) .
E. coli 2 log10 cfu/g.
, E coli O157:H7
, , (Moller Nielsen et al.,
2004) (Wallace et al., 1997).
E. Coli.

. CDC 73.000
E. coli 157:H7 61
(Seto, Soller Colford, 2007).
Escherichia coli O157
14 2006
(Anon, 2006) 183 ,
52% , 16%
. 6 ,
199 26 (CDC , 2006).
8 ,
, FDA
Salinas Valley E. coli.
3-6
, , , , ,
. , E.
coli iceberg Taco Bell Taco
John . 81
, 26
71 , 53 .
E. coli 2005,
, 120 (Anon, 2005).
Listeria spp.
, , ,
. Listeria

64
(Blakeman, 1985) Harvey Gilmour (1993)

. Beuchat (1998)
L. monocytogenes
, , , , , ,
.
, .
, Heisich et
al. (1989) .
,

.
(Wonderling et al., 2004) ,
, , . Beuchat
Brackett (1990) L. monocytogenes
.
L. monocytogenes, 106 ,

, ,
(McLauchlin et al., 2004).
Campylobacter jejuni

Campylobacter
(Evans et al., 2003). , ,
, (Brandl et al., 2004).

(Al Evans et al, 2003).
Aeromonas
Aeromonas
, , , ,
, , , , , , , ,
(Merino et al., 1995).
Aeromonas pH
(Merino et al., 1995).
65

(Seymour Appleton,
2001) (Josefson, 2003).

,
.

(Seymour Appleton, 2001).

,
,
.
,
,
.
.

. pH aw ( )
,
pH aw.
, pH aw, ,
.

. (, , ,
),

(Abdul-Raouf, Beuchat Amar, 1993). ,
.. ,
(.. , , ) .

(ASHRAE, 2006).
2,5
24 .
66

. Taormina Beuchat (1999) E. coli
O157:H7
38 5C. ,
E. coli O157:H7 1
25C 37C. 8
37C,
. 54 , E. coli O157:H7
.

. ,
(cross-contamination).
,
.
.
1-2 logs (CCFRA, 1999, 2002).
, .

, 50-100 ppm.

.
pH. pH 7, 78%
'
pH .
4C.

(100 ppm) ( 1-2
log) (FSA, 2004). , ,
,
.
67

,
Salmonella serovar Typhimurium
.
Salmonella (Sengun Karapinar, 2004).
iceberg,
,
(Garcia et al., 2003).

E. coli Salmonella
.

, ,
.
.
, ,
Listeria monocytogenes, Salmonella
E. coli O157:H7, , (Niemira et al,
2003, Niemira, 2007, 2008). ,
,
.
CO2 , ,
. ,
,

.

(UV light),
(Zaafrane et al., 2004).
(MAP),

.

68

(Phillips, 2006). 1
5% (Lee, Arul Castaigne, 1995).
, ,
.

. ,
.

.
,
,
. ,
.

(
) .

.

.
. ,

.
,

.

.
E. coli O157:H7,
Salmonella serovars Staphylococcus aureus (Schuenzel Harrison,
69
2002, Johnston et al, 2009). Pseudomonas Bacilus

, , , ,
Salmonella serovars L. monocytogenes (Liao
Fett, 2001). Enterobacter cloacae E. coli O157:H7
L. monocytogenes , , , , ,
(Jablasone et al, 2005), Enterobacter asburiae
(al Cooley et., 2006). , Arabidopsis thaliana
Enterobacter asburiae Salmonella E. coli O157 (al
Cooley et., 2003).
(CAC, 2003)

(, ,
)
. GLOBALGAP
HACCP.
,
.

.

.

.
5C.

(..
, ,
)
.
, .
,

70
.
.
,
, , ,
,
,
.

, . "

." (FDA
- Guide to
Minimize Microbial Food Safety Hazards for Fresh Fruits & Vegetables, 1999).
2.2.1.

Aeromonas
, , , , , , ,
Bacillus cereus
, , , ,
Campylobacter jejuni
, , , , , ,
Clostridium botulinum
, ,
E. coli O157:H7
Salmonella
Shigella
, , , , , ,
, , , , , ,
, , , ,
, , , , , , ,
, , , , , ,
, , , , ,
, ,
, , , ,
Staphylococcus
, , , , ,
Vibrio cholerae
, ,
: Beuchat (2002), NACMCF (1999) Nguyen-the and Carlin (1994)
71
2.2.2 1996-2006

(outbreaks)
12
14
4
1
1
2
7
2
2
6
3
2
2
71
: FDA, 2006
2.2.3 1998-2006*
30%
To
17%
13%
(, )
11%
5%
*5 75%
: FDA, 2006
72
2.3

, .

.

.
(MRLs: Maximum Residue Levels) ,

. ,

. MRLs
,
(.. , ).
MRLs ,

.
MRLs .
1976
, .
2008, ,
MRLs :
Council Directive 76/895/EEC MRLs



,
73
() . 396/2005
MRL
MRLs.
() 396/2005 2
2008. , 2008, MRLs
.
MRLs,

. , MRLs
. ,
, ,
.
1100

. MRLs 315 .
MRLs ,
.
,
. MRLs
.
. MRLs.

, MRLs
, .
,
. MRLs.
MRLs.

.
,
MRLs
.
,

74
. MRL

.
MRL (supervised trials).

(Acceptable Daily Intake: ADI) (Acute Reference Dose:
ARfD). , .
,

.
.
,
,
, .
MRLs ,

,
,
.
4, 4.3
HACCP.
MRL ,
(Limit of Analytical Determination: LOD)
MRL. LOD ,

. LOD . 0,01 mg / kg.

.
(European Food Safety Authority: EFSA)
MRL. EFSA
,
,
. EFSA,
75
MRL
MRL.

.
2.1.
FDA 2005 - FDA Results on pesticide residues (2005)
2.2.
2004 - European Community Results on pesticide residues (2004)
76
3.
3.1
.

.

.
,
.
, ,
.

.

. .
,

.

.

.

, , ,
( )
.
.
77

.
Maillard, : i)
Maillard ii)
Maillard
iii) Maillard .
,
o .
)
)
)
)
(

).
:
, , pH,
, ,
.

. ,
.
.

:
.
, .
.
.

.
, ,
.
78

()
//
()
/
-
3.1. 1.
. .
, .
, .
79
,
. ,
.
. .
,
,
.
, ( ),
. ( 3.1.1 3.1.2).
:

3.1.1 , 100 C
(min)
(min)
1.0-4.0
3.0-5.0
1.5-3.0
2.0-3.0
1.5-2.0
3.0-3.5
1.0-1.5
0.5-1.0
2.0-4.0
0.5-1.0
2.0-3.0
1.0-2.0
: Arthey, Dennis, 1991

.

:

, .

80
3.1.2
()
2-2.5
1.5
2-2.5
1.5-2
2.5
1.5-2
2.5
5-2
3-3.5
3.5
4-5
3-4
6-8
5-6

.

.
,

.
,
, .

,
, .

.
,
,
.
81

.
:
H .
H .
.

:

T
: blancher) :

.
.
.
.
,
, ,
.

,
,
.

.
,
.
82

.

. ,

. ,
. ,

.

. ,
, ,
. .
:
)

) kg
) .
3.1.2.
83

, ,
, 70 100 C,

.

, 60%.
,
, ,

.
3.1.3.

.

,
70% .
,
.
84
3.14.

(). ,

. ,
.
3.15.
85
3.1.6.

. 1975

.
50-70%
.

.

.

, , :
2H2O2
2H2O+O2
86

,
,
:
2+22
22+

,
, ,
:
+ 2
+ + +
(2) +

(2) +
- ( -)

:

. ,

87
.
.

.

-18C
.
.

.
.

.

.

C.
( 3.1.3 3.1.4).
88
3.1.3.
,
(mg/100g
(mg/100g
15.65
167.91
57.9
-18.7
22.6
13.44 bc
147.34 b
51.2 a
-27.7 b
22.6 a
12.92 bc
139.55 b
51.6 a
-29.4 b
21.3 a
(Microwave oven)
14.20 c
163.12 b
55.2 b
-22.7 a
22.2 a
(Convection oven)
11.87 a
103.10 a
52.6 a
-23.6 a
21.2 a
3.1.4.

X
(mg/100
32.32 a
269.33 b
1.25 b
30.21 a
127.20
2.85 a
24.86 b
309.98 a
2.67 a
3.48
83.22
80
29.13
235.47
2.26

89

,
.
1%
2% .

. ,
.
. ,
. ,
.
.

.
. ,
.
.
.
.

. ,
.

.
,
.

.
,
.
. ,

.
.
90
,
.
3.1

. ,

.
, ,
.
, ,
/
.
. ,
.
0 - -20
F (-17,8 - -
28,9 C).
.
0
F (- 17,8
C) . , -,
, .

, .
,

91
. ,
.
, ,
.
,
.

.

, .
3.2

,
. Sir Francis Bacon
,
. '30
.
,

.

,
. , ,
, ,
.

,
C (15-20%). ,

.
,
92
. ,

.
15% C
.
,
, , ,
D .

, ,
.
, ,
(ICMSF, 2006).
,
. ,
, ,
(ICMSF, 2006, Harris et al, 2003).

, ,
.
,
.
, (ASHRAE,
2006).

, , L. monocytogenes,
.
L. monocytogenes 3-5C
(Nguyen- Carlin, 2000,
Beuchat Brackett, 1990). , (lag time)
37C. Crepet et al.
(2007)
L. monocytogenes
0,1 1 cfu/100 g. E. coli
93
( Abdul-Raouf, Beuchat Ammar,

1993).

,
(DeRoever, 1999, Beuchat, 1996, Konowalchuk
Spiers, 1974, 1975). Badawy, Gerba Kerby (1985)
, 25-30 ,
4C, 5-25
.
, L.
monocytogenes, Carlin, Nguyen-The Abreu da Silva (1995),
3C
10 C.

,

(CAC, 2003).
94
4.

4.1
4.1.1
,
,
. ,
,
.

.
25% , 24% , 25%
25% .

.
20,6%
.
. 20%
2 .
, ,
, .

250 . ,
(, 2009).

.
(
,
95
),
.
, 10% ,
. ,

,
, ,
.

. 1998
50 .,

(
() "
" ( 171), 1999).
,
, ,
, ,
125 .
12 , .

.
1999 , .
30-35 .
. 20-25 . ,
,
.
1997 78,4 . , 24,2
., '90, 80%
( ,
). 1997 4,6 . ,
2 . .
96
,
,
(64% 1997).
, ,
.
, 3-4
60% 90%, .
,

( )
.

,
,
.

,
,
. Vivartia, QF,
Creta Farm, , c Cain, masa, oss, , ..
,
.

, .
,
4% - 5% . ,
, 50%
,
,
,
,
25%.
97
, ,
(IOBE,
2010).
, , 8 10
.
.
10 . .
2008,
(, , , .) 140
. , 85 .
25 . .

(,
2010).

, ,
, , ,
, ,
,
. 54
,
, -
2010, 2009, 33 (61,1%
), 21 (38,9%), .
,
, ,
- 2010 ,
2009, 3,1%,
2005 5,3%.
6% 2009, 2008.

- 2010,
16%. T
v, - 2010 3%
98
2009. ,
2,3% 3,4%
(Invest in Grrece, 2010).
,

.

.

,
'
(IOBE, 2010).
4.1.2.

,
.
,
.
,
,

.
.
,
,
. ,
( ), (
) - (

).
99

,
, ,
.
,
.
..
,
.
..
,
.
.

( ),
.
.
, value for money
( ). ,
,

.

2009 .
,
. ,
.
,
,
(logistics),
.

( -
100
), /
.
,
. ,
GLOBALGAP.
, , HACCP .
HACCP GLOBALGAP
. ,
,
. ,
, .

Global Standard for Food Safety BRC
.
, (MRLs),
2.3,
.
,
MRLs
,
.
,
.

, ..

,
.
.
, .

( ,
) .
101
, ,
.

(chain value). , ,
,
. ,
,
,
. ,
(CBI, 2009).
4.2
,
1987 ,
.

.

.

(, , , , ,
, , , , ,
)
.
.
,
. ,
, , , , , , ,
.

.

.
102
30 .

.

.
.
,

.
1996
HACCP HACCP E 1416
. 2009
ISO 22000:2005.
45 14
.
, , 6
. , 5
. 450 g 1000
g. 4.2.1 :
4.2.1
103
,

:

, .

,
:

.
, :

:

104

, , , .

4.3

,
(), (7)
HACCP ,
. .
4.3.1 ISO 22000:2005

ISO 22000:2005:
(food safety)

.
(food chain)
, , ,
,
.
(hazard)
, ,
.
(food safety policy)
.
105
(end product)
.
(flow diagram)

.
(control measure)
,
.
(prerequisite programmes)
&

,
.
(operational prerequisite programmes)

/

.
(critical control point)
,
.
(critical limit)
.
(monitoring)

.
(correction)
.
(corrective action)

.
106
(validation)

HACCP
.
(verification)

.
(updating)
/
.
4.3.2.
To , ISO
22000:2005, , , ,
( ), HACCP,
, .
.
, (
,
.. .01), ( ),
, .
,
,
, ( )
.
.

, , ,
,
,
107
,
, ,

.
4.3.3 HACCP
HACCP
:
HACCP: HACCP

.

.

.
,
,
. HACCP :
.
(severity) (probability)

EFSA .
,
(CCPs)
.

.
: , ,
, ,
.
.
:

108
.

:
. HACCP
CCPs.
.
:
, HACCP

,
.
HACCP (Khandke, Mayes, 1998).
HACCP
HACCP 4.3.1.

HACCP.

HACCP
.
, ,
.
,

. , %

. ,

(Guidance document, 2005). ,
(, , , .),
(pH, ,
,
.)
. , ,
,
(Stevenson, 1990).
109
HACCP
HACCP
(Assemble HACCP Team)
(Conduct a hazard analysis)

(Determine Critical Control Points)

(CCPs)

(Describe Product)

(Establish Critical Limits)

(Identify the intended use)
(Monitor CCPs)

(Establish preplanned corrective
(Construct flow diagram)
actions to be taken)

(Establish procedures for
verification)
(Ensure proper documentation
(On-site confirmation of flow
and records of HACCP process
diagram)
are maintained)
4.3.1 HACCP (FAO and WHO,

2003)
110

. ,

,
.
,
,

(Guidance document, 2005).

HACCP
.
HACCP ,

HACCP.

. ,
, ..
,
, ,
, ,
. (Pierson & Corlett, 1992).
,
. ,
, :
- .
- .
- .
- .
- -
, .
111
- .
- .
- .
- .
- , ..

, HACCP

,
. ,
(CAC/RCP 1-1969, Rev 4, 2003)
4.3.4 (PRPs)
HACCP ,

HACCP.

(food chain)
,
. (PRPs)

.

HACCP, , NACMCF,
HACCP ( 4.3.2).
. ,
,
,
CCPs ( ) .
. ,
HACCP ,

.
112
HACCP, , ,
(Codex
Alimentarius, 2009).
PRPs
.
PRPs
, GMPs (Good Manufacturing Practices).
GMPs
,
(Standard Operating Procedures: SOPs), ,
, , ,
, ..
,
(Surak & Wilson, 2007).
4.3.2:
113
&
, &
GMPs
&
HACCP
4.3.5 (Good Manufacturing Practices: GMPs)

(food chain)
, .

.
(SOPs)
.

(Zschaler, 1991, Osteroth, 1991):
- .
- .
- ( ).
- , .
- .
- .
- .
- .
- ().
GMPs
,
. Eves and
Dervisi (2005) HACCP

.
.
4.3.6 HACCP
HACCP.
1 : (Conduct a hazard analysis)
HACCP
,
,
.
114

. ,
, , (International
Commission on Microbiological Specifications for Foods, 1988, CAC/RCP 1-1969,
Rev. 4, 2003).
, HACCP
HACCP
.
, ,

,
,
, , ..
, HACCP
.

.
,
HACCP.
, HACCP
.

HACCP .
, , ,
, .

(CCPs) .
:
- , ,
(brainstorming)
,
.
- , ,
HACCP.
115

, , , .. ( 4.3.1.
4.3.2.)
4.3.1.
/
:
/
: AFDO (1999)
4.3.2.
1, .
/ .
2, . /
.
3, .
(CCP)
.
: AFDO (1999)
,
, .
116

( : CCP),
.
HACCP,

GMPs, GAPs GHPs
.
1 :
1.

2.
.
3. 1 2 .
2 : (CCPs)
NACMCF (1997), (CCP)
, (
)
,
.
,
CCPs. CCPs
.
CCPs (Codex Alimentarius
Commission, 2009).

,
. /
, , ,
.
.

CCPs. ,
, , , .
117
(Codex
Alimentarius Commission, 2009).
CCPs
( 4.3.3.) ,

. NACMF
(National Advisory Committee on Microbiological Criteria for Foods)

.
3 :
( )
(Critical Limit).
CCP
. CCPs

. ,
,
.
(Codex Alimentarius
Commission, 2009).
CCPs .
CCP
,
. ,
, , , , pH, ,
, , ,
(, , .). CCP
.
,

. ,
, ,
(Codex Alimentarius Commission, 2009).
118
. 1:
. 2
CCP
. 3
. 4
CCP
CCP
CCP
4.3.3: (NACMF, 1992)
4 :

.
119

. :
- ,
.
,
.
- ,
CCP
.
-, .

.
,
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.
. CCPs

.

.

. , ,
.
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.

.

(real time)
, ,
pH .
.
120
.
,

.
, ,
.

(Codex
Alimentarius, 2009).
5 :
HACCP

,
. ,
.
.
,
. ,
:
- -.
- .
- .

CCP HACCP.
, HACCP
,

.

, HACCP.

(Codex Alimentarius, 2009).
121
6 :
,
, HACCP
. H
(National Academy of Sciences, 1985) ,
,
HACCP.

HACCP
.
HACCP
. HACCP

.
HACCP,

CCPs .
(validation)
HACCP
, ,
,
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,
. ,

.
(revalidations)
,

. ,
,
122
.
, ,
, ,
,
HACCP.
, HCCP
HACCP (Codex Alimentarius, 2009).
7 :

.

HACCP
, CCPs,
,
,
(Pierson, Corlett, 1992).
, HACCP :
- .
- HACPP
HACCP, , ,
, ,
, .
- .
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, ,
4.3.4 .

. HACCP 3
. ,
HACCP :
123

() ISO 22000:2005,
,

.
, ,
.

.
, , ,
,
.
:

, ,
,
.
,
:

,
.

,
.

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.

() .
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.

.
,
.

,
( ).

ISO 22000:2005.

.
4.3.1.
124

(statutory) (regulatory)
( 4.3.3).
4.3.3.
()
178/2002
()
852/2004
()
1881/2006
()
629/2008
() . 1881/2006

() .
459/2010
II, III IV ()
. 396/2005

()
149/2008
() . 396/2005
,
IV

()
839/2008
()
2073/2005
15 2005

15523/2006
() '
. 178/2002, 852/2004, 853/2004, 854/2004 882/2004

2004/41/
ISO
22000:2005

, ( 9, 2003)
125

(852/2004, 487/2000)
,
, ,
.
/
&

1
CCP
OPRP
4.3.2.
126
( 1 )
( 4.3.4)
:

4.3.4.
:
Listeria monocytogenes: <100cfu/g

Salmonella spp: 25 g

:
: 0,10 mg/kg
: 0,050 mg/kg
:
Azoxystrobin:0,3mg/kg
Cypermethrin (): 0,7mg/kg
Ethephon: 0,05mg/kg
Indoxacarb S R: 0,02mg/kg
Lambda-Cyhalothrin (-):0,2 mg/kg
Methomyl thiadicarb:0,02 mg/kg
Profenofos:0,05 mg/kg
Pyraclostrobin: 0,02mg/kg
Triadimefon triadimenol: 0,1mg/kg
Boscalid ():1mg/kg
Buprofezin ():0,5mg/kg
Cyprodinil ():0,1mg/kg
Difenoconazole ():1mg/kg
Imidacloprid ():2mg/kg
Spinetoram:0,05mg/kg
Tebuconazole ():0,05mg/kg

.
.
: 450g 1000g
OPP 20//OPPmet 20//30
OPP 20//PE 60
20 25
(shelf life)
18
(-18C)
-18C -23C
127
4.3.4. ()
:


:
: 0,10 mg/kg
: 0,10 mg/kg
:
Azoxystrobin : 5mg/kg
Cypermethrin () : 2mg/kg
Indoxacarb S R : 0,1mg/kg
Lambda-Cyhalothrin (-) : 0,2mg/kg
Methomyl thiadicarb : 0,02mg/kg
Pyraclostrobin : 0,02mg/kg
Thiacloprid : 0,02mg/kg
Triadimefon triadimenol : 1mg/kg
Trifloxystrobin () : 0,02mg/kg
Boscalid () : 0,5mg/kg
Chlorantraniliprole : 0,01mg/kg
Cyprodinil () : 0,05mg/kg
Difenoconazole () : 0,05mg/kg
(Fosetyl-Al (-):50mg/kg
Imidacloprid () : 0,5mg/kg
Mandipropanid: 0,01mg/kg
Metazachlor: 0,3g/kg
Prothioconazole-desthio (): 0,02mg/kg
Spirotetramar 4 : 0,1mg/kg
Tebuconazole () : 0,5mg/kg

.
.
: 450g 1000g
OPP 20//PE 60
20 25
(shelf life)
18
(-18C)
-18C -23C
128
4.3.4. ()

1: max 5g/kg
1, 2, G1, G2: max 10 g/kg
: 200 g/kg
:
: 0,10 mg/kg
:
Cypermethrin () : 0,5mg/kg
Ethephon : 0,5/kg
Fenitrothion () : 0,2mg/kg
Indoxacarb S R : 0,05mg/kg
Lambda-Cyhalothrin (-) : 0,05mg/kg
Profenofos : 5mg/kg
Pyraclostrobin : 0,1mg/kg
Thiacloprid : 0,01mg/kg
Boscalid () : 0,5mg/kg
Buprofezin () : 0,5mg/kg
Chlorantraniliprole : 0,2mg/kg
Cyprodinil () : 0,05mg/kg
Difenoconazole () : 0,05mg/kg
Fosetyl-Al (-) : 5mg/kg
Imidacloprid () : 0,1mg/kg
Mandipropanid : 0,01mg/kg
Metazachlor : 0,3mg/kg
Spinetoram : 0,05mg/kg
Spirotetramar 4 : 0,1mg/kg
Tebuconazole () : 0,2mg/kg

.
.
: 450g 1000g
OPP 20//PE 60
20 25
(shelf life)
18
(-18C)
-18C -23C
129
4.3.4. ()

:
: 0,10 mg/kg
: 0,050 mg/kg
:
Ethephon: 0,05 mg/kg
Indoxacarb S R: 0,02 mg/kg
Lambda-Cyhalothrin (-): 0,3 mg/kg
Profenofos: 0,05 mg/kg
Pyraclostrobin : 0,02 mg/kg
Thiacloprid: 0,02 mg/kg
Trifloxystrobin (): 0,02 mg/kg
Boscalid (): 0,5 mg/kg
Buprofezin (): 0,5 mg/kg
Chlorantraniliprole: 0,6 mg/kg
Cyprodinil (): 0,5 mg/kg
Difenoconazole (): 0,05 mg/kg
Fosetyl-Al (-):2 mg/kg
Imidacloprid (): 0,5 mg/kg
Mandipropanid: 0,01 mg/kg
Metazachlor: 30 mg/kg
Spirotetramar 4 : 1mg/kg
Tebuconazole (): 0,05 mg/kg

.
.
: 450g 1000g
OPP 20//PE 60
20 25
(shelf life)
18
(-18C)
-18C -23C
130
4.3.4. ()
:

:
: 0,30 mg/kg
: 0,050 mg/kg
:
Cypermethrin (): 1mg/kg
Lambda-Cyhalothrin (-): 0,1mg/kg
Trifloxystrobin (): 0,05mg/kg
Chlorantraniliprole: 1mg/kg
Difenoconazole (): 0,2mg/kg
Imidacloprid (): 0,5mg/kg
Mandipropanid :2mg/kg
Tebuconazole (): 1mg/kg

.
.
: :750g
OPP 20//PE 60
20 25
(shelf life)
18
(-18C)
-18C -23C
131
4.3.4. ()
:

:
: 2000 mg NO3/kg
: 0,30 mg/kg
: 0,20 mg/kg
:
Indoxacarb S R:2mg/kg
Methomyl thiadicarb:0,05mg/kg
Pyraclostrobin :0,05mg/kg
Boscalid ():10mg/kg
Cyprodinil ():8mg/kg
Difenoconazole ():2mg/kg
Fosetyl-Al (-):75mg/kg

.
.
: 1000g
OPP 20//PE 60
20 25
(shelf life)
18
(-18C)
-18C -23C
132
4.3.4. ()
:

:
: 0,10 mg/kg
: 0,050 mg/kg
:
Ethephon: 0,05mg/kg
Boscalid (): 2mg/kg
Buprofezin (): 1mg/kg
Cyprodinil (): 2mg/kg
Difenoconazole (): 1mg/kg
Imidacloprid (): 2mg/kg
Spinetoram: 0,1mg/kg

.
.
: 450g 1000g
OPP 20//OPPmet 20//30, OPP 20//PE 60
20 25
(shelf life)
18
(-18C)
-18C -23C
133
4.3.4. ()
:

:
: 0,10 mg/kg
: 0,050 mg/kg
:

(shelf life)
Ethephon: 0,05mg/kg
Boscalid (): 2mg/kg
Buprofezin (): 0,5mg/kg
Cyprodinil (): 0,5mg/kg

.
.
:1000g
OPP 20//PE 60
20 25
18
(-18C)
-18C -23C
134
4.3.4. ()
:

:
: 0,10 mg/kg
: 0,050 mg/kg
:
Ethephon: 0,05mg/kg
Boscalid (): 2mg/kg
Buprofezin (): 0,5mg/kg

.
.
: 450g 1000g
OPP 20//PE 60
20 25
(shelf life)
18
(-18C)
-18C -23C
135
4.3.4. ()
:

:
: 0,10 mg/kg
: 0,050 mg/kg
Cypermethrin (): 0,1 mg/kg

Triadimefon triadimenol: 0,5 mg/kg
Boscalid (): 3 mg/kg
Cyprodinil (): 0,3 mg/kg
Difenoconazole (): 0,05 mg/kg
Fosetyl-Al (-): 50 mg/kg
Imidacloprid (): 0,1 mg/kg
Mandipropanid: 0,1 mg/kg
Tebuconazole (): 0,05 mg/kg

.
.
: 450g
OPP 20//PE 60
20 25
(shelf life)
18
(-18C)
-18C -23C
4.3.4. ()
136

:
: 0,10 mg/kg
: 0,10 mg/kg
:
Indoxacarb S R: 0,02 mg/kg

Lambda-Cyhalothrin (-): 0,02 mg/kg
Methomyl thiadicarb: 0,02 mg/kg
Trifloxystrobin (): 0,02 mg/kg
Boscalid (): 0,5mg/kg
Difenoconazole (): 0,1mg/kg
Flusilazole (): 0,8 mg/kg
Prothioconazole-desthio (): 0,2mg/kg

.
.
: 450g 1000g
OPP 20//PE 60
20 25
(shelf life)
18
(-18C)
-18C -23C

94/62/ ,
, ,
100 pmm. (oriented
polypropylene: OPP) .

137
.

.
, .

, :

( 4.3.5):
4.3.5.

(,
, ,
, , .)
(Pb,
Cd, Hg, As)
(,
, , .)
: Bunsic, 2006
:
i.
,
, ,

.
138
ii.
,
,
.

,
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139

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.
.
( 4.3.6):
4.3.6.
Staphylococcus aureus
Salmonella spp.
Escherichia coli
Escherichia coli 157:7
: (James, 2006)
,

.
140

.
(1)
.
, , .

.
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.

(3) (4)
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.
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,
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.
,
,
OPRP CCP
,
,
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141
,
.
,
, .

.
4.3.7:
142
4.3.7
(1)
(2)
(3)
(4)
(5)
/ (3)
CCP

OPRP?
, ,
(
)

(,
,
,
,
,
,
,
)
(3)
(
,
,
1881/2006,
396/2005,
149/2008,
839/2008,
629/2008)

(Listeria
monocytogenes,
Salmonella spp.,
E. coli,
Staphylococcus
spp.)
/

(>18C)
:

. E,
.

.
:
. ,

.
,

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:
. ,

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.
143
OPRP
OPRP
CCP
4.3.7 ()
(1)
(2)
(3)
(4)
(5)
/ (3)
CCP

OPRP?
:

.

.
OPRP
:
.
,

.
OPRP
:
(<15C)

.

,

.
OPRP
, ,
(
)
(
)
(3)
(Listeria
monocytogenes,
Salmonella
spp., E. coli,
Staphylococcus spp.)
144
4.3.7 ()
(1)
(2)
(3)
(4)
(5)
/ (3)
CCP

OPRP?
:
,

.

.

.
OPRP
:
.

,

.
OPRP
:

( -18C - -20C)
.

,

.
CCP
, ,
(3)
(
)
(Listeria
monocytogenes,
Salmonella
spp., E. coli,
(> 18C)
145
4.3.7 ()
(1)
(2)
(3)
(4)
(5)
/ (3)
CCP

OPRP?
:
.

.
OPRP
;
.
,

.
OPRP
: ,

(12 C - 15C) .
,

.
OPRP
, ,
(
)
&
(3)
(
)
(Listeria
monocytogenes,
Salmonella
spp., E. coli,

(>15C)) /
146
4.3.7 ()
(1)
(2)
(3)
(4)
(5)
/ (3)
CCP

OPRP?
:

.

.

.
OPRP
:

.
,

.

. ,
.
,

.
OPRP
: (12
C - 15C)
.
,

.
CCP
, ,
(
)
(3)
(

,
(Listeria
monocytogenes,
Salmonella spp., E.
coli, Staphylococcus
spp.)

(>15C)
147
4.3.7 ()
(1)
(2)
(Listeria
monocytogenes,
Salmonella
spp.,
E. coli,

(>15C)
(3)
(3)
(4)
, ,
/ (3)
(5)
CCP

OPRP?
:
.

.
OPRP
:
.
,

.
OPRP
: ,
(12 C 15C)
.
,

.
CCP
148
4.3.7 ()
(1)
(2)
(3)
(3)
(4)
, ,
(
)
(
)
CCP

OPRP?
:
.

.
OPRP
: .
,

.
OPRP
: ,

(12 C 15C).
,

.
OPRP
(Listeria
monocytogenes,
Salmonella
spp., E. coli,

(>15C)
/ (3)
(5)
149
4.3.7 ()
(1)
(2)
(3)
(4)
(5)
/ (3)
CCP

OPRP?
:

.

.

.
OPRP
:

.
,

.

. ,
.
,

.
OPRP
:
(12 C - 15C)
.
,

.
CCP
, ,
(
)
(3)
(

)
(Listeria
monocytogenes,
Salmonella spp., E.
coli, Staphylococcus
spp.)

(>15C)
150
4.3.7 ()
(1)
(2)
(3)
(4)
(5)
/ (3)
CCP

OPRP?
:
.

.
OPRP
:
.
,

.
OPRP
: ( -18C - -20C)

.
,

.
CCP
, ,
(
)
(
)
(3)
(Listeria
monocytogenes,
Salmonella
spp., E. coli,
(>18C)
151
4.3.7 ()
(1)
(2)
(3)
(4)
(5)
/ (3)
CCP

OPRP?
:
.

.
OPRP
:
.
,

.
OPRP
:
.

,

.
OPRP
, ,
(
)
(
)

(3)
(Listeria
monocytogenes,
Salmonella spp.,
E. coli,
Staphylococcus
spp.)

152
4.3.7 ()
(1)
(2)
(3)
(4)
(5)
/ (3)
CCP

OPRP?
:
.

.
OPRP
:
.
,

.
OPRP
: ( -18C - -15C)
.

,

.
, ,
(
)
(3)
(
)
(Listeria
monocytogenes,
Salmonella spp., E.
coli,
Staphylococcus
spp.)
/

(>-15C)
153
CCP
( 4.3.8) :

4.3.8
&
(
)
(,
, , ,
, ,
, ,
, )
(
,
,
)
154
4.3.8. ()
&
/
&

155
4.3.8 ()
&
(

/ )
(
,

)
156
4.3.8. ()
&
(

)
157
4.3.8 ()
(
/
)
(
&
)

&
&
158
&
&
4.3.8 ()
&
(

/ )
(
)
159
4.3.8 ()
&
160
4.3.9 (CCPs):
4.3.9 (CCPs)
(CCPS)

(>-18C)

: -18
-150C

161
4.3.9 ()
(CCPS)

/

(>-18C)
: -18
-200C

150C
162
4.3.9 ()
(CCPS)
(>15 C)
: 12
150C

180C
,

,

163
4.3.9 ()
(CCPS)
: -18
-150C
(>-15C)
164
4.3.10 (CCPs):

4.3.10 (CCPs)
Listeria monocytogenes,
Salmonella spp., E. coli,
Staphylococcus spp.
,
Listeria monocytogenes,
Salmonella spp., E. coli,
Staphylococcus spp.
,
165
5.
5.1 HACCP
HACCP ,
. HACCP
,
.
,
,
.

HACCP,
.
HACCP ,
, , . ,

HACCP.
, HACCP. ,
,
,
, ,
(Bata et al, 2006).
HACCP,
(PRPs - Prerequisite Programmes),
(GMP) (GHP).
HACCP
, ,
.

.
166
5.2
HACCP
1996 ( 93/43).

.
. ,

HACCP

.
1416
ISO 22000:2005,
.

HACCP,

.
,
.
,
,
. (),
200.000 , 400.000 , ,
30.000 , 60.000
15.000 .
.
, ,
,
.
167
, :

30-40 6 /kg

2009 33,04 .
:
33,04 x 25= 826
826 x 12= 9.912 .
,
, ,
9.912 + 826 x 2= 11.564 .
14 ,
11.564 x 14= 161.896 .

, : 11.564 x 6 = 69.384 .
HCCP (
), ,
1.400 , , ,
14, : 1.400 x14= 19.600 .
,
: 161.896 + 69.384 + 19.600 = 250.880 .
168
,
.

,
HACCP 1416,
ISO 22000:2005.
HACCP 1416: 1.000
ISO 22000:2005: 2.000
: 2.000

, ,

, .

.

.
, .

.
: 1.000
: 900
169

,
852/2004
( ),
.

.
. T

10-40
. 200
.
21.
.
, ,
:
: 200 x 21= 4.200
= +
= 1.000 + 4.200 = 5.200

, ,

, ,
.
3 . ,
170
,

.
: 80
: 80 x 4 = 320
: 100
: 320 + 100 = 420
HACCP
HACCP (
), ISO
22000:2005,
.
HACCP: 100
HACCP: 100 x 12 =
1.200

.
.
: 2.000
: 2.000 x 4 = 8.000
171

, ,

.

.
: 5.000
:

.
. ,
10 .
.
: 10 x 21= 210

,
.
, .
: 60
: 60 x 12 = 720
172

.

. 46 .
: 1,08 x 46 = 50

, .
: 100 x 3 = 300
.
: 60

(, , , ,
, ) .

.
: 10
: 10 x 12 = 1.200
173
: 1.000
: 1.200 + 1.000 = 2.200

,

. ,

.
, 1
15 1 15
. . ,
.
:30 x 10 = 300
: 100

(, )

(Material Safety Data Sheets: MSDS).
: 500
174

5
.
: 20 x 5 = 100
5.2.1.

900
420

HACCP
1.200
8.000
5.000
210
720
50
300
60
2.200
300
100
500
100
20.060
175

5.2.1.
,
5%
:
: 20.060 x 5% = 1.003
:
=
20.060 + 1.003 = 21.063

5.2.2
:
5.2.2.

2.000
5.200
21.063
28.263
...

.
, ,
.
,
,
.
176
30 ,
30 x 25 x 12 = 9.000
, HACCP
: 21.063 / 9.000 = 2,34 /,
2,34 /1000 kg = 0,002 /kg

( , , ,
, ) .
5.3
, .
,
. 5.3.1 5.3.2.
5.3.1.
1kg .: 16C
Coliforms 37 oC
ISO 4832:2006
<10
cfu/g
Escherichia coli
ISO 16649-2:2001
<10
cfu/g
Staphylococcus
coagulase positive
ISO 6888-2:1999
<10
cfu/g
Salmonella spp.
ISO 6579:2002
/25g /
ISO 11290-1:1996/
Amd 1:2004
/25g /
177
5.3.2. ,
1 kg .: 16C
P-drugs ()
Multiresidue
GLC/TSD
<0,01
mg/kg
</=0,05/
mg/kg
N-drugs ()
Multiresidue
GLC/TSD
Cd ()
Flame AAS
<0.007
mg/kg
Pb ()
Flame AAS
<0.03
mg/kg
() , OP: , :
5.4
,
.

.
152

Pew Charitable Trusts Georgetown,
27 .
, ,
. ,
, Produce
Safety
Project.
Kellogg Co, 70
.
178
76
, 5.000 ,
.
, 2.2.,
Escherichia coli O157:7,
14 2006
(Anon, 2006), 183 , 52%
16%
. 6 ,
199 26 (CDC, 2006).
, ,
74 (AP, 2006).
Y ,
,
, 100 .
, E. coli
iceberg Taco Bell Taco John
. 81 ,
26
71 , 53 .
,
FDA .
, E. coli 2006,

, .

40% (Calvin, 2007).

.
2008.
CDC 14
, 60.000 1.800 .
, Salmonella, Listeria , 1.500
, 75%
179
, 62
, 265.000 , 3.200 .

.

,
. ,
.

' 325.000
, , 76
5.000 .
.

Campylobacter
Listeria
monocytogenes)
(E.coli
O157:H7,
Salmonella,
8,3
.

" " (Cost-of-Illness: COI)

. ,
, .
,
.

.
.

, .
COI
.
,
180
,
,
. COI
,
. ,

. ,
,

. ,
.
,
, .
, : " ;.
:

. ,
,
.

, Landefeld Seskin (1982).

. ,

.
,
,
.

, ,
.
181

. ,
,

.

10% 40% .
, 10 $ 1 .
,
.

.
,
.

(BSE). E. coli O157:H7
40%.

. ,
.

,
(trade barriers).
,
,
-

(Crutchfield et al, 2010).
182
, (ISO 9001, ISO 22000, ISO

14001, ISO 18001, ISO 17025,
BRC, FSSC, IFS, SQF, GLOBALGAP)

(
, ,
, ,
/
,
,

,
).
, HACCP

,
.

(Listeria monocytogenes, Salmonella spp., E. coli, Staphylococcus spp.,
) (
,
)
.
,
, ,

. (0,002 /kg),
, ,
.
183
.01.01
.01.02
.01.03
.01.04
.02.01
.02.02
.02.03
HACCP
.02.04
ENTY
.03.01
10
.03.02
11
.03.03
12
.03.04
13
.04.01
14
.04.02
15
.04.03
16
.04.04
17
.06.01
18
.07.01-02
19
.08.01
20
.08.02
21
.08.03
22
.08.04
23
.08.05
24
.10.01
25
.10.02
26
.10.03
184
27
.10.04
28
.11.01
29
.11.02
30
.11.03
31
.12.01
32
.12.02
33
.13.01
34
.13.02
35
.14.01
36
.14.02
37
.01
38
.02
39
.03
40
.04
41
.05
42
.06
43
.07
44
.08
, , &
45
.08
46
.09
47
.10
48
.11
49
.12
50
.13
51
.14
52
HACCP
185
53
HACCP
54
HACCP
55
HACCP
56
HACCP
57
HACCP
58
HACCP
59
HACCP
(CCPs)
60
JD.01
61
JD.02
62
JD.03
63
JD.04
64
JD.05
65
JD.06
66
JD.07
67
JD.08
68
JD.09
69
JD.10
70
:
:
JD: Job Description ( )
186
ISO 22000:2005
. 04 &

00
xx/yy/
()

- /
00 xx/yy/
187

,
,
.
:

.
,
, .
,
.
,
.

.

.03 ,
.

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.04.03
. :
,
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188
( )
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.

,

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.
,
, .04.03
.

.

.

,

( ),
.
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.04.03
.
.
.
,

.04.03
.
.
189
.04.04
. .

.

.

HACCP.

:
K .
.

.

.
, ,

( ).
,
().
, , ,

.

,
, , ..

, ,
.
190
,

.
04.01
04.02
04.03
04.04
&
191

(GOOD
MANUFACTURING PRACTICES-GMPs)

(food chain)
, .

.
(Standard
Operating
Procedures- SOPs) .

(Zschaler, 1991, Osteroth, 1991):
-
-
- ( )
- ,
-
-
-
-
- ()
GMPs
,
. Eves and
Dervisi (2005) HACCP

.

,
, , , ,
, .
, (.. ),
192
,
.. ,
, , ,
, ,
(American Society
for Quality), :
-
-
-
-
-
-

.

.
/
. 90-99% ,
.
.

.
,
, ,

. ,
.
/
.
:
193
- .
- .. .
:
- ( )
-
,
.

.

,

.

,
, , ,
. ,

,
.
,
..

,
.

,
194
(,
, , , ).
()
.
:
-
-
- (lot number)
-
- ,
-
-

, , ,
.
-
,
, -

(Material Safety Data Sheets- MSDSs),
,

.

.
, ,
( ) ,
195
, ,
.
, ,
, ..

,
.
FEFO (First Expired First Out), ,
,
. ,
,
.

,
,
. ,
HACCP
.

.

.

GMPs,

, , ,
196
,
.

.
,
. ,
,
, , ,

.

.

, HACCP.
HACCP
, :
- & .
- .
- HACCP .
- .

-
,

,
, .

197
.

,
.

.
, pH,

.
,
.

.
,
.

.
198
EE ( ). 2002. (E) . 178/2002

28 2002,
,
.
L 31: 1-24 1.2.2002, . 1
24.
EE ( ). 2004. () . 852/2004
, 29 2004 ,
. L 139
30.4.2004 . 1 54.
EE ( ). 2006. () . 1881/2006
, 19 2006,
.
L 364 20.12.2006, . 5 24 .
EE ( ). 2008. () . 629/2008 ,
2 2008, () .
1881/2006
.
L 173 3.7.2008, . 6 9.
EE ( ). 2010. () . 459/2010 ,
27 2010 , II, III IV
() . 396/2005

.
L 129 28.5.2010, . 3 49.
EE ( ). 2008. () . 149/2008 ,
29 2008 , () .
396/2005
, IV
.
L 58 1.3.2008, . 1 398.
199
EE ( ). 2008. () . 839/2008 ,
31 2008 , () .
396/2005
, IV
.
L 234 30.8.2008, . 1 216.
EE ( ). 2005. () . 2073/2005
15 2005 .
L 338 22.12.2005, . 1 26.
. 15523/2006.
() ' . 178/2002, 852/2004,
853/2004, 854/2004 882/2004
2004/41/
. , . 1187/
/31/08/2006.
ISO 22000:2005, (2006).

, (2006).
, A.
ISO 9001:2008, (2008). , A.
ISO 14001:2004, (2004).

, A.
ISO 1801:2002, (2002).

,
A.
ISO 17025:2005, (2006). .

, A.
(2003). 9
, ,
, .
200
, .., (1995). :
/ / HACCP- ISO 9000. :
.
, ., (1994). , , .
, ., , ., (1996).
(HACCP) , ,
.
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NACMCF: National Advisory Committee on Microbiological Criteria for Foods

EFSA: European Food Safety Authority ( )

1.1. Deming Plan-Do-Check-Act

ISO 9001:2008: ISO 9001:2008

(National Oceanic and

HACCP Codex Alimentarius.

149/2008 839/2008 396/2005.

1.2. HACCP, ISO 9001 TQM

HACCP Hazard Analysis Critical

ISO 14001:2004: ISO 14001:2004

& OHSAS 18001:2007:

BRC (British Retail Consortium):

IFS (International Food Standard): IFS (International Food Standard,

(Hazard Analysis and

(The Consumer Goods

SQF: SQF (Safe Quality Food) 1000

Vibrio and other vibrios

Escherichia coli 157:H7

Norwalk virus group

: International Commission on Microbiological Specifications for Foods (ICMSF)

Neurotoxic shellfish poisoning (NSP)

Mycotoxins (for example aflatoxin)

Amnesic shellfish poisoning (ASP)

Grayanotoxin (honey intoxication)

Phytohaemagglutinin (red kidney bean

Diarrheic shellfish poisoning (DSP)

(CDSC), 1992 2000, 1.518

(Nguyen Carlin 1994, De Roever, 1998).

(Entamoeba coli) (Giardia intestinalis, Cryptosporidium parvum,

Glomerella cingulata, Penicillium expansum.

Glomerella cingulata Penicillium expansum .

10,7% (9/84) , 22,4%

(Blakeman, 1985) Harvey Gilmour (1993)

2002, Johnston et al, 2009). Pseudomonas Bacilus

: Beuchat (2002), NACMCF (1999) Nguyen-the and Carlin (1994)

Council Directive 76/895/EEC MRLs

Council Directive 86/362/EEC MRLs

Council Directive 86/363/EEC MRLs

Council Directive 90/642/EEC MRLs

: Arthey, Dennis, 1991

: Arthey, Dennis, 1991

: Arthey, Dennis, 1991

( Abdul-Raouf, Beuchat Ammar,

4.3.1 ISO 22000:2005

(Assemble HACCP Team)

(Conduct a hazard analysis)

(Determine Critical Control Points)

(Identify the intended use)

(Establish preplanned corrective

(Construct flow diagram)

(Ensure proper documentation

(On-site confirmation of flow

and records of HACCP process

4.3.1 HACCP (FAO and WHO,

4.3.5 (Good Manufacturing Practices: GMPs)

4.3.3: (NACMF, 1992)

. 178/2002, 852/2004, 853/2004, 854/2004 882/2004

Listeria monocytogenes: <100cfu/g

Listeria monocytogenes: <100cfu/g

Listeria monocytogenes: <100cfu/g

Listeria monocytogenes: <100cfu/g

Listeria monocytogenes: <100cfu/g