Food safety control measures are established in order to control (prevent, reduce or eliminate) of all biological, chemical and physicaL food safety hazards. The measures arę a key element of food safety management systems developed on good practices and HACCP rules. To assure an effectiveness of the control measures they must be properly readjusted and validated. In article some characteristics of food safety control measures as well as some rules of control measures selection are presented. Moreover, a methodology of validation of control measures recommended by the Codex Alimentarius Commission FAO/WHO is described.
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