Liha töötlemine
countries will provide useful additional veri-
desire to do it.
fication when assessing the HACCP system,
thereby contributing their input to improving
the system. References
Alãna, G. H., J. C. Crespo, A. H. Marteache, M. Aguado,
and J. G. Gonzalez. 1996. Implantacion del sistema
Recognition of a Food HACCP en la industria cárnica. Servicio Central de
Safety Management Publicationes del Gobierno Vasco. Vitoria-Gasteiz,
Spain: Gubierno de España.
System Implemented in Björkstén, B., R. Crevel, C. Hischenhuber, M. Løvik, F.
a Food Industry Samuels, S. Strobel, S. L. Taylor, J. M
annaabi.ee 
