Class A (High Risk) Area:  Best practice guidelines 

 -  Chilled Food Association,  1995 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food safety<br/>Food safety<br/>Chilled food<br/>Food hygiene<br/>Food handling safety<br/>Protective clothing
<br/><br/><label>Subjects--Facted Index Terms: </label><br/>Food safety
<br/><br/><label>LC Class. No.: </label>TP493 
<br/><br/><label>Dewey Class. No.: </label>363.1927