HACCP

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HACCP14-12-2001.

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HACCPHAZARD ANALYSIS CRITICAL CONTROL POINTS

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1988 Microorganisms in foods 4: Application of the hazard analysis of critical control points (HACCP) system to ensure microbiological safety and quality (ICMSF).

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1991 NMFS MSSP (Model Sea food Surveillance Project) HACCP .

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1993 FAO/WHO Codex Alimentarius Commission HACCP (Codex Alimentarius for the Application of the HACCP System).

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Clostridium botulinum, A, B, E F

Shigella dysenteriae

Salmonella typhi,paratyphi A,B

Hepatitis A E

Brucella abortis;.suis

Vibrio Cholerae O1

Vibrio vulnificus

Taenia solium

Trichinella spiralis

Listeria monocytogenes

Salmonella spp.

Shigella spp.

Enterovirulent Escherichia coli(EEC)

Streptococcus pyogenes

Rotavirus

Norwalk virus group

Entamoeba histolytica

Diphyllobothrium latum

Ascaris lumbricoides

Cryptosporidium parvum

Bacillus cereus

Campylobacter jejuni

Clostridium perfringens

Staphylococcus aureus

Vibrio cholerae,-1

Vibrio parahaemolyticus

Yersinia enterocolitica

Giardia lamblia

Taenia saginata

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Ascaris Lublicoides

Anisakis spp

Pseudoterranova spp

Enterobius vermicularis

Taenia saginata

Taenia solium

Dirthylobothrium latum

Fasciola hepatica

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