Maintaining good food hygiene practices and compliance with food hygiene legislation is a necessity for all food businesses, including caterers, primary producers (such as farmers), manufacturers and retailers.
The Openfields library contains a range of materials on food hygiene principles, practices, research and legislation.
A sample of Items held in the Food hygiene category
- Host range and in vitro lysis of Listeria monocytogenes seafood isolates by bacteriophages.
- Campylobacteriosis in New Zealand. Part one – the early days
- Characteristics of three listeriaphages isolated from New Zealand seafood environments.
- Food and climate change: A review of the effects of climate change on food within the remit of the Food Standards Agency
- Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry
- Process optimization and stability of D-limonene nanoemulsions prepared by catastrophic phase inversion method.
- Salads, slurry and irrigation: survival of pathogens in soil
- 2495: Farms turning to direct sale of raw milk
- A Science-based Approach to Calculating Safe Cooking Temperatures for Poultry Meat in New Zealand
- Stakeholder participation in the management and communication of food chain risks
There are currently no subcategories in the Food hygiene section.
Where Am I?
The OpenFields Library is a free online library contains items of interest to practitioners and researchers in the agricultural and landbased industries.