Guidelines for good hygienic practice in the manufacture of chilled foods /

• Chilled Food Association.

• Cook-chill Catering

• The Association,

• 1901798003

• Spine title: CFA guidelines for good hygienic practice in the manufacture of chilled foods.
• Spiral bound.
• Includes bibliographical references.

• Guidelines for the handling of chilled foods
• Hygiene for management a text for food safety courses
• Food science
• Food microbiology
• Chilled and frozen guidelines on cook chill and cook freeze catering systems
• Food industry briefing HACCP
• Adverse reactions to food the report of a British Nutrition Foundation task force
• Food processing technology principles and practice
• McCance and Widdowsons the composition of foods
• Principles of human nutrition
• HACCP principles and applications
• HACCP a practical aproach
• Experimental food science
• Human nutrition
• Human nutrition a health perspective