Software

• safefood Library

Guidelines

• Crisis prevention through incident management: being prepared and responding effectively
• Food Microbiology: an introduction
• Foreign bodies in foods: prevention control and detection
• HACCP: a practical guide (3rd Ed)
• HACCP auditing standard (2003)
• HACCP auditing standard protocol (2003)
• HACCP standard and protocol (2003)
• HACCP in agriculture & horticulture (G10)
• Case study 1 - lettuce
• Case study 2 - apples
• Case study 3 - wheat
• Case study 4 - safety issues
• Case study 5 - potatoes
• Case study 6 - organic crops
• Case study 7 - Grain
• Establishment and use of microbiological criteria (standards, specifications and guidelines) for food
• HACCP in Agriculture: livestock production (G33)
• Supplement 1 - beef cattle
• Supplement 2 - pig rearing for meat
• Supplement 3 - dairying
• Supplement 4 - farmed fish
• Supplement 5 - poultry for meat and egg Production
• Pesticide controls in the food chain
• Hazards associated with slow cooling of hams and other large cooked meats and meat products
• A code of practice for the manufacture of vacuum and MAP chilled foods
• Guidelines for batch retort systems
• Safe packing of food & drink in glass containers
• Industrial microbiological risk assessment - a practical guide

Conference proceedings

• Food security
• Hot topics in food microbiology 2002
• Hot topics in food microbiology 2003
• Hot topics in food microbiology 2004
• Hot topics in food microbiology 2005