Adopt a structured approach to identifying environmental sources of microbial food contaminants, as a means of promoting food safety.
This guide is aimed at food company technical managers, laboratory managers, HACCP teams, and groups such as retailers or technical centres who provide technical advice to suppliers or subsidiaries.
The document is concerned only with sampling of the food environment. It does not cover the food itself, nor does it include methods for culturing and identification of microorganisms - for which other guides exist. The guideline is available as an e-book from www.tsoshop.co.uk/bookstore.asp?FO=1324359
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