Liha töötlemine
controlled by a specified control measure. tables, knives), and inadequate hygiene prac-
HACCP: Hazard Analysis Critical Control Point 527
Table 30.2. List of potential biological, chemical and physical hazards to be addressed in incoming
materials for meat products such as fresh sausages and cooked ham (Oiye and Muroki, 2002; Roy
et al., 2003; Pearce et al., 2004; FDA/CFSAN, 2009; CDC, 2008 and 2009; Bonardi et al., 2003;
Doyle and Erickson, 2006; Toldrá and Reig, 2007; Mc Dowell et al., 2007; Fredriksson-ahomaa
et al., 2007; Nørrung & Buncic, 2008; EFSA, 2009)
Potential Hazards Identification
Biological (bacteria, Chemical Physical
parasites, virus)
Raw meat: Non-sporulating bacteria: E
annaabi.ee 
