Guidelines for the hygienic design, selection and use of dry cleaning equipment

By: Middleton, Karen E | Campden and Chorleywood Food Research Association Series: Campden and Chorleywood Food Research Association Guidelines ; No. 44Publication details: Campden and Chorleywood Food Research Association, 2003ISBN: 0905942620Subject(s): Food safety | Food processing, food research, food technology | Industrial hygiene | HygieneLOC classification: TX531

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Book - Standard loan	CAFRE Loughry Library	TX531 MID/PAM (Browse shelf(Opens below))	1	Available		153131

Browsing CAFRE Loughry Library shelves Close shelf browser (Hides shelf browser)

Previous			No cover image available		No cover image available	No cover image available		Next
Previous	TX531 MCL Hobbs' food poisoning and food hygiene	TX531 MEA Food safety control in the poultry industry	TX531 MET/PAMPHLET Reduction of metal contamination: building an effective programme	TX531 MID/PAM Guidelines for the hygienic design, selection and use of dry cleaning equipment	TX531 MID/PAM Review of current cleaning practices and contamination controls in the dry goods industries	TX531 MID/PAMPHLET Whole room disinfection: a review of current methods, Review No. 63	TX531 MID/PAMPHLET Cleaning and disinfection of food factories: a practical guide, Guideline No. 55	Next

This book will help food industry personnel to select and use the most appropriate equipment for dry cleaning whilst providing guidance for cleaning equipment manufacturer's on relevant aspects of good hygienic design and an appreciation of the const

There are no comments on this title.

to post a comment.