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The BRC global standard for food safety : a guide to a successful audit

Food Safety : A Guide to What You Really Need To Know

Manual on Food Quality Control : Imported Food Inspection

Joint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods : Risk Characterization of Salmonella Spp. in Eggs and Broiler ... Listeria Monocytogenes in Ready-to-eat Foods

Manual on the Application on the HACCP System in Mycotoxin Prevention and Control

Food Safety Risk Analysis : A Guide for National Food Safety Authorities

Food Contamination and Safety

Handbook of herbs and spices

The Food Safety Information Handbook

Level 2 food safety made easy : an easy to understand guide for food handlers covering important food safety principles

Supervising food safetyLevel 3 : : Level 3

Hygiene sense, hygiene awareness : Level Awareness / Induction Level

Health and Safety for Management

The Essentials of Health and Safety in Food Premises : A Guide for Food Handlers

Food Hygiene and Safety Regulations Made Easy : The "Why" and "What" of the Regulations Explained

Understanding Food Hygiene and Safety Regulations 2010/2011 Edition : Handbook for Food Businesses

The food safety handbook (level 2) : Level 2

A Baker's Dozen: Thirteen Essentials for Health and Safety

"A Question of Hygiene" : A Questionnaire Book for Food Safety Foundation Training

The Food Safety Handbook for Manufactuers : Level 2

Managing food safety

HACCP : a toolkit for implementation

UNECE standard : porcine meat carcases and cuts

Occupational health and safety in the food and beverage industry

Occupational health and safety in the food and beverage industry

The BRC global standard for food safety: a guide to a successful audit

The Use of Castors on Racks in the Food Processing Industry

Manual Handling in Food/Drink Industries - Injury Rate V Weight of Unit Loads Lifted

Auditing in the food industry: from safety and quality to environmental and other audits

Handbook of herbs and spices

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