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Meat hygiene by
Edition: 10th ed.
Language:
Publication details: London : W.B. Saunders, 1999
Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX556.M4 GRA, ...

Guidelines for the safe production of heat preserved foods by Language: English
Publication details: London : HMSO Books, 1994
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX603 DEP.

Hazard analysis critical control point evaluations: a guide to identifying hazards and assessing risks associated with food preparation and storage by Language: English
Publication details: Geneva : World Health Organisation, 1992
Availability: Items available for loan: CAFRE Loughry Library (3)Location, call number: TX531 BRY, ...

SI 1633/1996 (NI 12): The Food Safety (Amendment) (Northern Ireland) Order 1996 Language: English
Publication details: London: TSO, 1996
Availability: Items available for loan: Dundonald House Library (1)Location, call number: LEG-NI/L.

The Pennington group: report on the circumstances leading to the 1996 outbreak of infection with E.coli O157 in Central Scotland, the implications for food safety and the lessons to be learned Language: English
Publication details: Edinburgh : The Stationery Office, 1997
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: QR115 PEN/PAM.

The prevention of E.coli O157:H7 infection: a shared responsibility by Language: English
Publication details: Dublin : Food Safety Authority of Ireland, 1999
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: QR201.E82 PRE/PAM.

Food poisoning by Language: English
Publication details: Belfast : Department of Health and Social, 1993
Availability: Items available for loan: Dundonald House Library (1)Location, call number: 362.1927 DEP.

Public knowledge and attitudes to food safety in Northern Ireland by Language: English
Publication details: Belfast 1998
Availability: Items available for loan: Dundonald House Library (1)Location, call number: 363.192 RES.

The microbiological safety of food: part 2 by Language: English
Publication details: London : HMSO Books, 1991
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: QR115 THE.

Compendium of methods for the microbiological examination of foods by
Edition: 3rd ed.
Publication details: American Public Health Association, 1992
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: QR115 VAN.

Food poisoning and food hygiene by
Edition: 6th ed.
Publication details: Edward Arnold, 1993
Availability: Items available for loan: CAFRE Loughry Library (5)Location, call number: TX531 HOB, ...

Fish and fishery products: Composition, nutritive properties and stability by
Publication details: CAB International, 1995
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SH335 RUI.

Essentials of the microbiology of foods: a textbook for advanced studies by
Publication details: John Wiley & Sons, 1995
Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: QR115 MOS, ...

Microbial food poisoning by
Edition: 2nd ed.
Publication details: Chapman & Hall, 1996
Availability: Items available for loan: CAFRE Loughry Library (3)Location, call number: QR115 ELE, ...

Food hygiene auditing by
Publication details: Blackie Academic and Professional, 1997
Availability: Items available for loan: CAFRE Loughry Library (3)Location, call number: TX531 CHE, ...

Food irradiation: a guidebook by
Edition: 2nd ed.
Publication details: Technomic Publishing Inc., 1996
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX611 SAT.

Practical food microbiology by
Edition: 2nd ed.
Publication details: Public Health Laboratory Service, 1995
Availability: Items available for loan: CAFRE Loughry Library (7)Location, call number: QR115 ROB, ... Items available for reference: CAFRE Loughry Library: Not for loan (1)Location, call number: QR115 ROB/REF.

Food handlers fitness to work: Guidance for food businesses, enforcement officers and health professionals (Prepared by an Expert Working Group convened by the Department of Health) by
Publication details: Department of Health (Great Britain), 1995
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX 531 FOO/PAM.

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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