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7. Code of Federal Regulations (CFR). 2002. Title 21; part 113, Thermally processed low-acid foods
packaged in hermetically sealed containers; and part 114, Acidified foods. Washington, DC: U.S.
Government Printing Office.
10. Sperber, W. H. 2008. Organizing food protection on a global scale. Food Technol. 62:96.
13. Mortimore S., Wallace C., (2010), HACCP u proizvodnji hrane i pića, Mobes group, Novi Sad,
str. 11-31
16. Grupa autora (2006), Standardi, sistemi sertifikacije i unapređenje konkurentnosti privrede Srbije,
Bonex inženjering, Beograd, str. 41.
17. Guidelines for the application of the Hazard Analysis Critical Control Point (HACCP) system
(ALINORM 93/13A, Appendix II)
18. Grujić R., Sanchis V., Radovanović R. (2003), HACCP teorija i praksa, Tehnološki fakultet,
Univerzitet u Banja Luci, str. 29.
19.