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Class A (High Risk) Area: Best practice guidelines by
Publication details: Chilled Food Association, 1995
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP493 CHI/PAM.

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Guidelines for good hygienic practice in the manufacture of chilled food by
Edition: 3rd ed.
Publication details: Chilled Food Association, 1997
Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TP493 CHI, ...

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Packaging hygiene guidelines for suppliers to the chilled food industry by
Publication details: Chilled Food Association, 1999
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP 493 CHI/PAM.

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Best practice guidelines for the production of chilled food by
Edition: 4th ed.
Publication details: TSO, 2006
Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TP493 CHI, ...

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