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Good practices for the meat industry by Series: FAO Animal Production and Health Manual ; 2
Publication details: Rome : Food and Agriculture Organization of the United Nations (FAO), 2004
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX556.M4 HER.

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, ...

Food safety handbook: microbiological challenges by
Publication details: France: Biomerieux, 2007
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: QR115 STO.

Global standard for food safety, guideline for category 5 fresh produce issue 1 by
Publication details: London: TSO, 2008
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX557 BRC/PAMPHLET. Dundonald House Library (1)Location, call number: 664.8 BRI.

Managing food safety by
Edition: 2nd Ed.
Publication details: London: Chartered Institute of Environmental Health, 2007
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX531 MAN.

Food safety plans : principles and basic system requirements by Series: Campden and Chorleywood Food Research Association Guidelines ; No.76
Publication details: Chipping Campden: Campden BRI, 2016
Availability: Not available: CAFRE Loughry Library: Checked out (1).

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