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University of Lincoln
NON ASSIGNED
 NON ASSIGNED
Quality Management - 0910
 
  Reading List
 
Module Code Year/Level From To
FDT2041M-0910 N/A 1/9/2009 1/9/2010
 
Resource List created by   System Access User 65519
 
Resources Ordered By:
 
Books Importance Availability

[Book]

Alli, Inteaz  (2004).  Food quality assurance. . CRC Press.  
 
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[Book]

Bhat, Vasanthakumar N.  (1998).  Total quality environmental management. . Quorum Books.  
 
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[Book]

BRC  (2006).  BRC global standard. . TSO.  
 
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[Book]

Chesworth, N.  (1999).  Food hygiene auditing. . Aspen.  
 
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[Book]

Chilled Food Association  (2006).  Best practice guideline for the production of chilled food. . TSO.  
 
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[Book]

Dillon, M.Griffith, Chris  (2001).  Auditing in the food industry. . CRC Press.  
 
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[Book]

Dillon, Mike   Griffith, Chris  (2001).  How to HACCP. . M.D. Associates.  
 
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[Book]

Early, Ralph  (1995).  Guide to quality management systems for the food industry. . Blackie.  
 
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[Book]

Forsythe, Steve J.   Hayes, P. R.  (1998).  Food hygiene, microbiology and HACCP. . Aspen.  
 
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[Book]

Goodburn, Kaarin  (2001).  EU food law. . Woodhead Pub..  
 
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[Book]

Mortimore, Sara   Wallace, Carol  (1994).  HACCP.... . Chapman and Hall.  
 
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[Book]

Mortimore, Sara   Wallace, CarolCassianos, Christos  (2004).  HACCP.... . Blackwell Science.  
 
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[Book]

Sprenger, Richard A.  (2004).  Hygiene for management. . Highfield.co.uk Limited.  
 
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Useful Websites Importance Availability

[Web Link]

http://www.brc.org.uk/standards/default.asp (British Retail Consortium) Recommended Check
 
 

[Web Link]

http://www.fao.org/docrep/005/Y1579E/y1579e00.htm (Codex Alimentarius: Food Hygiene Basic Texts) Recommended Check
 
 

[Web Link]

http://www.food.gov.uk (Food Standards Agency) Recommended Check
 
 
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