Books and reviews

• Pathogens in ready-to-eat fruit, vegetables and salads
• Review of current cleaning practices & contamination controls in the dry goods industries
• Introduction to hygiene in food processing
• Hand hygiene in the food industry: a review
• Review of industry practice on fruit & vegetable decontamination
• Microbiological risks associated with sprouted seeds

Guidelines

• Cleaning and disinfection of food factories: a practical guide
• Foreign bodies in foods: prevention control and detection
• Manual of hygiene methods
• Manual of hygiene methods including loose-leaf copy of Guideline 20
• Effective microbiological sampling of food processing environments
• Cleaning dry areas
• Use of chlorine in fresh produce washing
• Air quality standards for the food industry
• Design & construction of walls, ceilings & services for food production areas
• Design & construction of floors for food production areas (2nd ED)
• Design, construction and layout of food processing factories
• Hygienic design of liquid handling equipment
• EHEDG guidelines and test methods - information
• EHEDG guidelines and test methods - ordering
• EHEDG equipment design titles (docs 8,10,13 & 22)
• Hygienic design of post-process can handling equipment
• Post process sanitation in canneries
• Preventing hair contamination of food
• Microbiological control of food industry process waters
• Ranking of cross-contamination vectors of ready-to-eat foods: a practical approach
• Water quality for the food industry: management & microbiological issues