Establishment and use of microbiological criteria (standards, specifications and guidelines) for foods: Guideline No. 52
Publication details: Gloucestershire: CCFRA, 2007Description: 44pISBN: 9780905942964Subject(s): Food processing | Microbiology | Microbiological examination of food | Food safetyLOC classification: QR115Summary: This guideline sets out the current thinking with respect to microbiological criteria. It discusses how microbiological specifications and guidelines can be developed and suggests best use of the resource and resulting data when testing food for the presence of microrganisms. It aims to provide guidance to all those involved in producing and using microbiological criteria in the food and catering industries.Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
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Book - Standard loan | CAFRE Loughry Library | QR115 VOY/PAMPHLET (Browse shelf(Opens below)) | 1 | Available | 190601 |
This guideline sets out the current thinking with respect to microbiological criteria. It discusses how microbiological specifications and guidelines can be developed and suggests best use of the resource and resulting data when testing food for the presence of microrganisms. It aims to provide guidance to all those involved in producing and using microbiological criteria in the food and catering industries.
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