28.07.2013 Views

Birgitte Sterup Hansen - Viffos

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Forudsætninger for vurdering<br />

af kritisk produktion<br />

Hvilke råvarer og produkter indgår<br />

Produktionsforhold (flow beskrivelser)<br />

Temperaturforholdene under produktion,<br />

opbevaring, transport og servering/salg<br />

Tolkning af ”3-timers reglen”

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