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
- 1394: Microbiology, food security and safety
- Benchmarking the Poultry Meat Supply Chain
- 524: Challenges and opportunities across the food chain- product safety, diet and health
- Arachchi, G.J.G.; Cridge, A.G.; Dias-Wanigasekera, B.M.; Cruz, C.D.; McIntyre, L.; Liu, R.; Flint, S.H. and Mutukumira, A.N.
- Consumer Poultry Freezing and Thawing: A New Zealand Survey
- Host range and in vitro lysis of Listeria monocytogenes seafood isolates by bacteriophages.
- Evaluating the ability of bacteriophages to control thermophilic sporeformers through the milk spray drying process
- Dirty Money. An investigation into the hygiene status of some of the world’s currencies as obtained from food outlets.
- Fresh fruit and vegetables as vehicles for the transmission of human pathogens
- Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry
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.