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University of Lincoln
NON ASSIGNED
 Agriculture, Food & Animal Sciences
Food Quality Assurance And Safety - 0910
 
  Reading List
 
Module Code Year/Level From To
FDT1011M-0910 N/A 1/9/2009 1/9/2010
 
Resource List created by   System Administrator
 
Owner Email(s): PStainthorp@lincoln.ac.uk
Comments
This list is not an indication of the total reading you are required to do in order to perform well in this module. You should be prepared to research wider topics to enhance your understanding of the subject area. You are not required to buy any of the texts presented in this reading list.
 
Resources Ordered By:
 
Digitised Reading Importance Availability

[Web Link]

Chapter 3: HACCP and factory auditing Background Check
 
Chesworth, N., ed. (1997) Food hygiene auditing. London: Blackie; pp.30-52  

[Web Link]

Chapter 4: The quality management system Background Check
 
Early, R. (1995) Guide to quality management systems for the food industry. London: Blackie; pp.82-200  

[Web Link]

Chapter 14: Control & monitoring of food standards & operations Background Check
 
Sprenger, R.A. (2009) Hygiene for management. Doncaster: Highfield; pp.264–320  
 
Books Importance Availability

[Book]

Alli, Inteaz  (2004).  Food quality assurance. . CRC Press.  
 
Recommended
Check Library
/ Options

[Book]

Bedford, Lynn V.   Knight, Chris  (2001).  HACCP in agriculture . . Campden & Chorleywood Food Research Association Group.  
 
Recommended
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/ Options

[Book]

Dillon, Mike   Griffith, Chris  (1996).  How to HACCP. . M.D. Associates.  
 
Classmark: 664.07
Library: University of Lincoln
Recommended
Check Library
/ Options

[Book]

Dillon, Mike   Griffith, Chris  (1996).  How to HACCP. . M.D. Associates.  
 
Classmark: 664.07
Library: University of Lincoln
N.B. 3rd edition, "A management guide".
Recommended
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/ Options

[Book]

Forsythe, Steve J.   Hayes, P. R.  (1998).  Food hygiene, microbiology and HACCP. . Aspen.  
 
Recommended
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/ Options

[Book]

Mortimore, Sara   Wallace, Carol  (2004).  HACCP.... . Blackwell Science,.  
 
Recommended
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/ Options

[Book]

Parry, Thelma J.   Pawsey, Rosa K.  (1984).  Principles of microbiology for students of food technology. . Hutchinson.  
 
Recommended
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/ Options

[Book]

Springett, M.B.  (1998).  Raw materials and the quality of processed foods. . Aspen Publishers Inc..  
 
Recommended
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/ Options

[Book]

Sprenger, Richard A.  (2004).  Hygiene for management. . Highfield.co.uk Limited.  
 
Recommended
Check Library
/ Options
 
Useful websites Importance Availability

[Web Link]

www.brc.org.uk Recommended Check
 
Web site of the British Retail Consortium, the trade association for the UK retail industry.  

[Web Link]

www.defra.gov.uk Recommended Check
 
Web site of the UK Department for Environment, Food and Rural Affairs.  

[Web Link]

www.efsis.com Recommended Check
 
SAI Global/EFSIS web pages on food processing & packaging.  

[Web Link]

www.fabbl.co.uk Recommended Check
 
SAI Global/FABBL farm assurance scheme.  

[Web Link]

www.foodstandards.gov.uk Recommended Check
 
Web site of the (UK) Food Standards Agency.  

[Web Link]

www.soilassociation.org Recommended Check
 
Web site of the UK's leading environmental charity promoting sustainable, organic farming.  

[Web Link]

http://www.iagrm.org.uk Recommended Check
 
The Institute of Agricultural Management  
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