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SALSA HACCP Training: Handout

Handout 1

Activity: What Make Bacteria Tick?

SALSA HACCP Level 2: Handouts Rev 3 (January 2017) SALSA


Handout 2

Activity: What are the processes that preserve these products?



Food/Drink Preservation Methods



Handout 3: Pre-Requisite Programmes (PRPs)

Also known as Good Manufacturing PracticesActivities that create suitable standards in the food manufacturing/handling environment therefore controlling ‘low risk’ general hazards.

Expectations are defined in the SALSA standard with further details in the SALSA Guidelines document

Typical Subjects:

Training & Supervision To ensure that all members of the workforce are knowledgeable in the standards of work and behaviours expected, their job role requirements, food safety hazards and their control, and are competent in undertaking their job.

Personal Hygiene To ensure appropriate standards and rules are in place for those involved in food handling

Cleaning To ensure that cleaning is scheduled for all cleaning activities with clear instructions on the cleaning methods and standards required to maintain suitable standards in the working environment

Prevention of Cross Contamination & Contamination

To ensure that sources of contamination from the factory environment (e.g. metal, glass, wood, bacteria) or from other products (e.g. raw foods) are prevented from contaminating the products

Environment & Process Control

To ensure that the equipment used for the storage or processing of products are suitable for the task and are monitored to check they are working correctly and remain accurate

Control of Raw Materials To ensure that raw materials and packaging are purchased from approved suppliers to suitable standards

Stock Control To ensure the materials used for food production checked on receipt and are then rotated and used within their shelf life

Waste Control To ensure waste is handled suitably to prevent product contamination

Pest Control To ensure that pests are controlled in accordance with best practice to minimise the possibility of pest infestation

Equipment To ensure the equipment used is suitable for the product and process being undertaken

Maintenance To ensure that the equipment and the buildings are maintained in good condition to prevent product contamination

Labelling Control To ensure labels are legally compliant and provide suitable information for the customer/consumer

Third Party Distribution & Storage

To ensure companies providing transportation and storage services are aware of the company requirements for protecting the products during distribution

Product Shelf Life To ensure the shelf life used is suitable and that the products are confirmed as being safe at the end of the shelf life

PRPs need to be clearly defined and checked to ensure they continue to work effectively. Records of the checks should be kept and action taken to correct any issues, when needed.



Handout 4

Information sheet: HACCP Steps and Principles



Handout 5 Information sheet: GLOSSARY

Useful Definitions

Audit A systematic and independent examination to determine whether activities and results comply with the documented procedures and whether these procedures are implemented effectively and are suitable to achieve objectives.

Audit Criteria A set of policies, procedures or requirements used as a reference against which audit evidence is compared i.e. the standard against which the auditee’s activities are assessed.

Audit Scope The extent and boundaries of an audit.

Audit Evidence The records, statements of fact or other information which are relevant, and verifiable, to the audit criteria.

Audit Findings The outcomes from the audit as determined against the audit criteria, based on the evidence collected.

Calibration The checking or correcting of a measuring device eg scales or thermometers, by adjusting it to match or conform to a dependably known and unvarying measure. This can be done externally against nationally recognised standards or may be carried out internally against a known standard.

Critical Control Point (CCP)

A step at which control can be applied - and is essential - to prevent or eliminate a food safety hazard or reduce it to acceptable levels.

Corrective Action Any action to be taken when the results of monitoring the CCP indicate loss of control.

CCP Decision Tree A logical sequence of questions to determine whether an ingredient, procedure or process step is a CCP. (This is an optional step. It is briefly mentioned in the course as you may find it helpful)

Control Measure Any action or activity which can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

Critical Limit A criterion that separates acceptability from unacceptability. i.e. safe from unsafe

Deviation A failure to meet a critical limit.

HACCP Plan A document prepared in accordance with the principles of HACCP to ensure control of hazards that are significant for food and drink safety in the segment of the food chain under consideration


Step 12 HACCP Documentation & Records (Principle 7)

Step 11: Establish Verification (Principle 6)

Step 10: Determine Corrective Action (Principle 5)

Step 9: Determine the Monitoring Procedures (Principle 4)

Step 8: Determine the Critical Limits (Principle 3)

Step 7: Identify the Critical Control Points (Principle 2)

Step 6: List Hazards and Control Measures (Principle 1)

Step 5: Confirm Flow Process Diagram is correct

Step 4: Draw a Flow Process Diagram

Step 3: Identify Intended Use

Step 2: Describe the Product

Step 1: Create a HACCP Team


HACCP Team The group of people who are responsible for developing a HACCP Plan and for ongoing HACCP management.

Hazard A biological, chemical or physical agent, or condition of food, with the potential to cause an adverse health effect.

Hazard Analysis The process of collecting and evaluating information on hazards and the conditions leading to their presence in food, to decide which are significant for food safety and should therefore be addressed in the HACCP Plan

Monitor The act of conducting a planned sequence of observations or measurements of control parameters to assess whether a CCP is under control

Pre-Requisite Programmes

Good manufacturing practices that are expected to be in place and working effectively within a processing environment e.g. Cleaning and Disinfection, Pest Control, Personal Hygiene

Risk

Severity

The likelihood of the hazard occurring

The severity of the illness or injury that may be suffered

Significance An estimate of the likelihood of the hazard occurring and its potential adverse health effects.

Target Levels Criteria which are more stringent than critical limits and are used to reduce the risk of a deviation by assuring that the critical limits are met. Target levels provide a safety buffer zone.

Validation Obtaining evidence that the elements of the HACCP Plan will be effective.

Verification The application of methods, procedures, tests and other evaluations, in addition to monitoring, to determine compliance with the HACCP plan.



Handout 6

Information sheet: Gathering Information about your Product

The background should include looking for information on whether any food poisoning or other incident has been associated with the product or similar products – to give an idea of what the hazards might be

•Review the specification for the product including–Ingredients listing and nutrition (may include origin)–Chemical properties e.g. acidity, salt, moisture –Physical properties e.g. texture, appearance, aroma–Microbiological properties e.g maximum level of specific pathogens, Total bacterial count, spores–Allergens present

•Check legislation•Look for food poisoning or other hazards associated with the product or similar products•Look on the FSA website and register for news in the product area, codes of practice•Critically assess ingredient lists to see from where hazards could come from•Use Google or other internet searches but do not be tempted to copy someone else’s HACCP•Trade Associations etc

•Environment within the product and within each ingredient for micro-organisms to multiply (temperature, acidity, moisture)•Whether an additive or preservative is important in preservation•Intended shelf-life•Intended packaging and labelling•Will the food be cooked or is it ready-to-eat/heat?•What is the possible abuse potential?

Example: Background Search ‘Cheese’– possible sources of information•Food Safety and Dairy Regulations including temperature control and microbiological limits•‘Guidelines for Assessing the Microbiological Safety of Ready-to-Eat Foods Placed on the Market’ (Health Protection Agency) – possible pathogens from cattle in milk e.g. E.coli (0157), Salmonella, Staphylococci (mastitis)•Soft cheese & Listeria (from the environment) – especially in those who are pregnant, elderly or very young•Specialist Cheesemakers Association/Chilled Foods Association

e.g. When Googling Cheese – Food Safety Article from FDA

Retail Food Safety Program Information Manual on Date Marking of CheeseFOOD CODE SECTION: 3-501.17 Ready-to-Eat, Potentially Hazardous Food, Date Marking.ISSUE: Are all cheeses required to be date marked when the processor's package is opened and the product, in whole or in part, is repackaged or wrapped for sale or service or for later use in a food establishment?DISCUSSION: The Food Code specifies that ready-to-eat, potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment must be marked at the time of preparation to indicate the date by which the food shall be consumed or discarded. It further stipulates that refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container or package is opened in a food establishment, to indicate the date by which the food shall be consumed or discarded.

Additionally consider whether the references and links to relevant sources of information in handout 17 may be useful.Refer to HPA ‘Guidelines for Assessing the Microbiological Safety of Ready-to-Eat Foods Placed on the Market’ – which gives source foods for pathogens and significance of microbiological counts – also good for a pre-requisite adequacy check.



Handout 7

Activity: ‘Doing’ HACCP – Writing an Introduction

Title:

What the Plan covers/Scope:

Product Description and How the Product is to be used by the Consumer:

Pre-requisite Programmes in Place:

Author of the HACCP Plan

Version/Date of Completion



Handout 8

Information sheet: Example of a process flow diagram

INTAKE

DELIVERY

CHILLED DRY STORAGE FROZEN

PREPARE

COOK

COOL

PACK

CHILLED STORAGE

DESPATCH



Handout 9 Information sheet: Hazards & Control Measures - Microbiological Hazards

Microbiological hazards cause concern because often people don’t feel they know much about them. They are only those microorganisms that can cause illness (also known as PATHOGENS)

Food hygiene courses cover the basics but the main ways in which we can control pathogens are by depriving them of the conditions they need for survival or growth. As a generalisation, the effect of various conditions on bacteria/pathogens growth are:

Temperature: Cold temperatures slow them down and, if cold enough, stop them growingHot temperatures may kill them, if high enough

Moisture: Bacteria need a moist environment to grow. Normally if the product is too dry or the ‘moisture’ is sugary or salty, the bacteria can’t use it sufficiently to grow

Food: Bacteria need a ‘food’ source to grow on; if the food handling environment is kept very clean and foods are handled/stored correctly, the ‘food’ available to them for growth is limited

Time: If bacteria are given time when other conditions are suitable for their growth, then they will grow and potentially cause problems

pH or Acidity: Bacteria generally do not favour acid conditions and their growth will be limited in an acidic environment

Because there are so many pathogens, it is impractical to try to identify controls for each different organism so, for practicality, they can be grouped as follows and controls put in place for the relevant group or groups:

The three main groups are:

1: Those that cause food poisoning but are killed by ‘normal’ cooking e.g. 70C for 2 minutes or the equivalentExamples: Listeria Monocytogenes, Salmonella, Campylobacter, E. Coli, Staph aureusControl Measure/s: Effective Cooking

2: Those that cause food poisoning by producing a ‘spore’ making them difficult to destroy. They are not killed by ‘normal’ cooking because the spore they produce enables them to survive higher temperatures. These spores are a survival mechanism, the spores are not harmful but, after ‘normal’ cooking, can germinate to produce the bacterial cells that then cause food poisoning. These organisms are only fully killed by extreme temperatures e.g. during canning at a minimum of 121C for 3 minutesExamples: Bacillus cereus, Cl. botulinumControl Measure/s: High temperature treatment e.g. Sterilisation or if not possible, rapid cooling after cooking to stop the spores germinating and then chilled storage.

3: Those that cause food poisoning by producing a poison/toxin which can remain in the food even after the pathogen has been destroyed. The microorganism itself is killed by the ‘normal’ cooking process but, if the poison/toxin has been produced before cooking, the poison is not destroyed by the cooking process and causes food poisoning. So toxin production needs to be prevented.Examples: Staphylococcus aureusControl Measure/s: Chilled storage of the sensitive food ingredients before cooking to stop the poison/toxin being produced followed by ‘normal’ cooking



Handout 10 Information sheet: Hazards & Control Measures - Physical Hazards or Foreign Bodies

Physical hazards are only those that, where present, may make the food unsafe for consumption because a consumer can choke, cut their mouth or break their teeth

Physical hazards may originate from:

Raw materials or packaging materiale.g. pieces of bone in filleted meat, stalks or stones in dried fruit, shards of wood in packaging materialsControl Measure/s: Using approved suppliers and agreeing a specification or standard with them to minimise the possibility of hazards being present

Poorly maintained buildings e.g. pieces of broken ceramic tile, shards of glass from broken lightsControl Measure/s: Planned preventative maintenance, good building design (e.g. covering lights with a diffuser), procedures for protecting food during work & repairs on buildings

Poorly maintained equipment or poor maintenancee.g. nuts and bolts, screws, pieces of wire from electrical work, metal swarf (debris)Control Measure/s: Planned preventative maintenance, following good engineering practice, protecting products during maintenance work or doing it away from the food

Poor personal practicese.g. Buttons from clothing, pieces of broken pens, stationery items – staples, paper clips, items of jewellery, fingernailsControl Measure/s: Good personal hygiene rules, prohibiting unnecessary stationery items, well designed protective clothing

Pest activity in the buildinge.g. rat droppings, dead flies, gnawed wood or plastic materialsControl Measure/s: Good Housekeeping, Pest Control



Handout 11 Information sheet: Hazards & Control Measures - Chemical Hazards or Harmful Chemicals

Chemical hazards are those that can cause immediate illness (acute), or illness over a long period of time (chronic) or result in cancers (carcinogenic)

Chemical hazards may originate from:

Raw materials & packaging materialse.g. pesticides/herbicides on vegetables, heavy metals in fish, antibiotics in meat or milk, allergens e.g. peanut contamination in non-peanut ingredientsControl Measure/s: Using approved suppliers and agreeing a specification or standard with them to minimise the possibility of hazards being present

Processinge.g. cleaning chemicals from spillages, refrigerants from leakage, allergens from cross contamination from allergenic ingredients, pesticides from pest control measuresControl Measure/s: Separate cleaning chemical storage, planned preventative maintenance, separation of allergenic ingredients, well designed pest control measures

Many of the above hazards are successfully controlled by effective ‘Pre-requisite Programmes’ or ‘Good Practices’ in the workplace.

Only those hazards which are not sufficiently controlled by ‘Pre-Requisite Programmes’ or ‘Good Practices’ must be included in the hazard analysis as ‘SIGNIFICANT’ hazards.

We use ‘RISK ASSESSMENT’ to decide which hazards are significant.



Handout 12

Activity: Hazard Analysis and Risk Assessment Form

Step No

Process Step Hazard & Cause/Source Control Measures Likelihood Severity Total Is the Hazard Significant? (See Handout 13)

Does this hazard need to be managed as a CCP? (see Handout 14)



Handout 13

Information sheet: Deciding which Hazards need to be controlled with a Critical Control Point

Risk Assessment: Likelihood v Severity.

Here is an example of assigning a score system to the Likelihood of something going wrong and Severity of the event. This is not set in stone; you may want to devise your own system.

Scoring for SignificanceLikelihood or Risk Severity or Impact on health1 = Unlikely to Happen 1 = No health impact/quality issue

2 = Could Happen 2 = Minor injury e.g. broke a tooth

3 = Has Happened 3 = Serious injury or illness

Then, using your assigned score, take Likelihood x Severity:

Severity or Impact on Health1 2 3

Likelihood/Risk 1 1 2 32 2 4 63 3 6 9

The matrix cells numbered 1 and 2 represent issues that can be controlled by pre-requisite programmes, those which bear a score of 3 and above require specific controls.

Therefore these ratings can be used to influence how you see and identify the risks in your process.



Handout 14: Critical Control Point Identification using a ‘Decision Tree’

Various different versions. A ‘simplified’ version (ref: HACCP Handbook - Highfield Publications)

Applied to each process step to decide if certain process steps need to be managed as a Critical Control Point where there are significant hazards identified during the hazard analysis



Handout 15

Activity: Critical Control Points and Day to Day Control

CCP No Hazard Control Measures Critical Limit Monitoring/Tests Corrective Action Verification



Handout 16 - Page 1 of 3 Information sheet: Example of Standard Operating Procedure for a Critical Control Point

SALSA Example Procedure

STANDARD OPERATING PROCEDURE Procedure ref:Issue no.

Temperature Monitoring ofChillers and Freezers

Approved By:Page:

PURPOSE:This procedure describes how storage temperature will be monitored for all freezers and chillers on site.

BACKGROUND:Temperature control is one of the key controls used by the business to ensure temperature sensitive food products handled on site remain in prime and safe condition. For high-risk chilled products (products of animal origin and ‘ready-to-eat/heat’), compliance with specific temperature standards is a legal requirement. Temperature control is also a Critical Control Point (CCP) and must be monitored regularly so that corrective action can be taken quickly in the event of a problem arising.

INSTRUCTIONS:Temperatures of Chillers and Freezers are to be checked hourly during hours of operation, first thing in the morning and last thing in the evening. Each chiller and freezer is fitted with a temperature probe mounted inside the unit attached to a digital display mounted outside the unit, next to the door. All these probes are routinely checked with an accurate thermometer to ensure they are giving an accurate reading. The reading from each probe should be noted on the Temperature Log Sheet and compared to the target temperature stated on the log sheet. If the display shows the word ‘AUTODF” (this means the unit is on a defrost cycle and the temperature cannot be taken at that time). Return to the unit after 15 minutes when the defrost will have finished and note the temperature.

WHAT TO DO IF THE TEMPERATURE READING IS NOT WITHIN THE STATED RANGEIf there is more than a 1C difference either side of the target temperature, ensure the door to the unit is closed and return to the unit after 15 minutes and retake the temperature and note it on the Temperature Log Sheet. If the temperature is still outside the acceptable range, inform the line manager immediately, using the line manager’s mobile number if necessary.

LINE MANAGER ACTIONSOn being advised that there is a problem with a chiller or freezer, follow the decision tree below. Where it refers to air temperature, the temperature should be taken from the digital display. Where it refers to product temperature, use the handheld production thermometer and check product temperatures at four different points within the room/unit. Product temperature should be taken as a ‘between pack’ reading wherever possible. If product temperature can only be taken by probing the product or breaching packaging, the probe must be wiped thoroughly with an alcohol wipe before and after use and between use in different products.

The contact details for the emergency refrigeration engineer are on the sticker on the door to the cupboard to the fuse box (next to the front door to the building). The contract is for 24 hour call out/7 days per week.




PROCEDURE FOR TEMPERATURE CONTROL FAILURE

Record all actions and outcomes on the Temperature Log in the Comments section




SALSA Example Procedure

STANDARD OPERATING PROCEDURE Procedure ref:Issue no.

Temperature Log (CCP) Approved By:Page:

Date: Raw Meat Chill

Dairy Chill Production Chill

Freezer A Freezer B Production Area

Target (C) 2C 5C 5C -18C -18C 12CCritical Limit (C)

Max 5C Max 8C Max 8C Max -15C Max -15C Max 15C

Scheduled time of Check

Time of Check

If any of the above temperatures are outside the target temperature, advise your supervisor immediately so that corrective action can be taken.

Start of Day07000800090010001100120013001400150016001700End of DayComments

Name of Person Doing the Checks:

Supervisor Name:

Refer to: Procedure XX Temperature Monitoring of Chillers and Freezers



Handout 17

Activity: Designing a Monitoring Record

Design a Monitoring Record for one of the Critical Control Points (CCPs) you have identified



Handout 18Information Sheet: Newspaper Article – E. coli 0157:H7 outbreak in South Wales

E.coli butcher hid factory filthFeb 14 2008 by Abby Alford, South Wales Echo

Mason Jones, aged 5, died of E. coli poisoning.A FILTHY meat slicer, cluttered and dirty chopping areas, and meat more than two years out of date piled in a freezer.

These were some of the horrors found in the factory run by E.coli butcher William Tudor, the public inquiry into the outbreak has heard.

The hearing in Cardiff Bay was also told how Tudor ordered his employees not to throw away rotting meat, but to package it and send it out in order to maximise profits.

Pictures showing the extent of Tudor’s failings were taken by environmental health officers from Bridgend council when they visited the factory three days after officials formally declared an E. coli outbreak.

And, a month later on October 12, 2005, when clearing out the freezer at the plant, one Environmental Health Officer found boxes of cooked turkey and ham marked with a use-by date of August 23, 2003.

His report also included statements from those who worked at the factory, who reported that a cling film machine stored in the toilets was used to wrap faggots in the cooked meat area and that rotting meat and maggots were found in drains.

Staff also said Tudor encouraged them to continue preparing meat for delivery to schools even when they were suffering from sickness and diarrhoea.

In the report, staff member Gerald Carbis stated he had been told by Tudor:

- Not to throw anything away.- To mix returned meat with new.- To “trim off yellow bits from meat going soft and use the rest for mincing”.- Re-label meat beyond its shelf life.In a second report it was revealed Tudor ordered a member of staff called James Brown to process joints of pork that were starting to decompose, into gammon ham.

Mr Brown said: “We had a case of pork legs that were on the turn shall we say. It was a case of try and get them boned. William didn’t want environmental health to see them there.”

“William wanted us to bone this pork. He wanted it pumped (boned) for gammon, to preserve it a bit so they wouldn’t see meat going off.”

The hearing was also told by Mr Houston that Tudor falsified crucial health-and- safety documents and lied about receiving hygiene awards.

He said Tudor boasted he adhered to the highest standards in the meat industry and had won awards for his “excellent service and hygiene standards”.

The inquiry heard the claims had been made in a document known as a HACCP (Hazard Analysis and Critical Control Point) plan which Tudor, as a butcher, was required by law to prepare and implement to help minimise the risk to the public.

Mr Houston told yesterday’s hearing in Cardiff Bay, another of Tudor’s false claims in his HACCP plan, was that his factory had completely separate areas for the preparation and handling of raw and cooked meat.

Mr Houston told the inquiry he would have expected environmental health officers to check whether this was in fact the case during inspections of the premises on Bridgend Industrial Estate.

The inquiry heard Tudor stated in his HACCP plan that he was a member of the National Association of Catering Butchers (NACB), whose members have to follow strict hygiene guidelines. He also claimed in the document that his company produced meat to the high standards as laid down by the Meat and Livestock Commission.

Mr Houston told the inquiry there was no evidence to back up any of the claims.

He said: “The document in my opinion was false. It wasn’t hard for me to find out.”

Mr Houston said “there was no evidence at all” to back up his claims about awards and a quick check on the NACB website proved Tudor was not a member in 2005, when the HACCP document was compiled.

Earlier in the day, the inquiry heard how a handwriting expert found Tudor, who was jailed in September 2007 after he admitted supplying meat contaminated with E.coli to schools, had falsified vital records detailing the temperature meat was stored at and cleaning records.

The expert had been called in by South Wales Police to assist with the investigation launched in the wake of the death of Mason Jones.

Lead counsel to the inquiry James Eadie said: “There is conclusive evidence, as she (handwriting expert) put it, that the logs and cleaning standards forms dated July 2004 onwards, were not completed on a daily/weekly basis, but that the batches of entries were made at one time.”

Tudor & Son’s Butchers.



Handout 19

Information Sheet: Useful References

HACCP

Codex Alimentarius ‘Food Hygiene Basic Texts 4th Edition 2009’http://www.fao.org/docrep/012/a1552e/a1552e00.htm

Codex Alimentarius ‘Guideline for the Validation of Control Measures 2008’http://www.codexalimentarius.org/standards/list-standards/en/?no_cache=1 - ref CAC/GL 69-2008

Legislation and Guidance

UK Legislation and Guidance

The Food Safety Act 1990http://www.opsi.gov.uk/acts/acts1990/ukpga_19900016_en_2#pt1-l1g1

The Food Hygiene (Scotland / Wales / N Ireland). Regulations 2006 and the Food Safety and Hygiene Regulations 2013http://www.opsi.gov.uk/si/si2006/uksi_20060014_en.pdf

The Food Information Regulations 2014http://www.legislation.gov.uk/uksi/2014/1855/contents/made

The Plastic Materials and Articles in Contact with Food Regulations 2009www.opsi.gov.uk/si/si2009/pdf/uksi_20090205_en.pdf

HPA Guidelines on Ready to Eat Foodshttps://www.gov.uk/government/publications/ready-to-eat-foods-microbiological-safety-assessment-guidelines

EU Legislation

General Principles of Food Law EC 178/2002http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2002:031:0001:0024:EN:PDF

Hygiene of Foodstuffs EC 852/2004http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2004:139:0001:0054:EN:PDF

Specific Hygiene Rules for Products of Animal Origin EC 853/2004http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2004:139:0055:0205:EN:PDF

Food Information for Consumers Regulation EC 1169/2011http://eur-lex.europa.eu/legal-content/EN/ALL/?uri=CELEX:32011R1169


http://eur-lex.europa.eu/legal-content/EN/ALL/?uri=CELEX:32011R1169

http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2004:139:0055:0205:EN:PDF



https://www.gov.uk/government/publications/ready-to-eat-foods-microbiological-safety-assessment-guidelines

https://www.gov.uk/government/publications/ready-to-eat-foods-microbiological-safety-assessment-guidelines

http://www.opsi.gov.uk/si/si2009/pdf/uksi_20090205_en.pdf

http://www.legislation.gov.uk/uksi/2014/1855/contents/made

http://www.opsi.gov.uk/si/si2006/uksi_20060014_en.pdf

http://www.opsi.gov.uk/acts/acts1990/ukpga_19900016_en_2#pt1-l1g1

http://www.codexalimentarius.org/standards/list-standards/en/?no_cache=1

http://www.fao.org/docrep/012/a1552e/a1552e00.htm

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