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		Safe food handling : a training guide for managers of food service establishments by Jacob, Michael Publication details: World Health Organization (WHO), 1989 Availability: Items available for loan: CAFRE Loughry Library (3)Location, call number: TX531 JAC, ... Place hold Add to cart (remove)
		Recipe and process development for canners by Maxwell, Philip Publication details: Kent: Food Trade Press, 1976 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX603 PHI. Place hold Add to cart (remove)
		Improving the safety and quality of milk: Volume 1. Milk production and processing by Griffiths, Mansel W [editor] Publication details: Cambridge: Woodhead, 2010 Online access: Click here Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: SF259 GRI, ... Place hold Add to cart (remove)
		Intermediate HACCP: Level 3 by Wallace, Carol Edition: 3rd ed. Publication details: Doncaster: Highfield, 2009 Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX531 WAL, ... Place hold Add to cart (remove)
		Intermediate HACCP: Level 3 by Wallace, Carol Edition: 5th ed. Publication details: Doncaster: Highfield, 2017 Availability: Items available for loan: CAFRE Loughry Library (3)Location, call number: TX531 WAL, ... Place hold Add to cart (remove)

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