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Allsafe Food Safety Resources -

	Click title for link to information
A	ALLSAFE Courses and Publications
	Allergy Advice
	Allergy Guidance
	Allergen Guidelines for Manufacturers
	Allergen Labelling Guide 2012
	Allergy UK
	Allergen Training
	Anaphylaxis Campaign
	The Provision of Allergen Information for Non Pre-packed Foods
	Free Allergen Posters & Leaflets to Download
B	Bacillus ssp. food poisoning
	Board Game for Food Hygiene
	British Retail Consortium
	BRC Packs
	BRC Food Standard issue 6 update overview
C	Campylobacter
	Chilled Food Guide (Clostridium botulinum)
	Clostridium botulinum
	Clostridium perfringens
	Cleaning Chemicals & Sanitisers
	Consumer Attitudes Survey
	Cryptosporidium
D
E	E. coli
	Eggs
	Enforcement - Food Law Codes of Practice
	Enforcement – Practice Guidance
	European Food Safety Authority
	Event Catering
F	Food Alerts
	Food Contact Materials Guideline
	Food Handlers Fitness to Work Guideline
	Food Safety News – Local Government Regulation
	Food Safety New – FSA news updates
	FSSC 22000
G	GM Foods
	Giardia
H	HACCP - A Small Business Guide
	HACCP - Codex Guideline
	HACCP Pack
	HACCP Training
	Hand Hygiene - Training Pack
	Health Protection Reports
	Hygiene Swabs
I	ISO22000 Standard
	ISO 22000 Pack
	Incident Prevention
	Incident Reports
	Internal Audit Training
	Irradiation
J
K
L	Legislation Overview - Food Law Guide
	REGULATION (EC) No 178/2002
	REGULATION (EC) No 852/2004
	REGULATION (EC) No 853/2004
	REGULATION (EC) No 2073/2005 _Microbiological Criteria for Foodstuff
	Food Safety Act 1990 Guide
	The Food Hygiene (England) Regulations 2006
	The General Food Regulations 2004
	The Food Labelling Regulations 1996
	The Food Labelling (Declaration of Allergens) (England) Regulations 2008
	Listeria
	Shelf life of ready to eat food in relation to L. monocytogenes - Guidance for food business operators
	GUIDE TO FOOD HYGIENE & OTHER REGULATIONS FOR THE UK MEAT INDUSTRY
M	Mail Order Food Guideline
	Metal Detectable Pen Plasters
N	Norovirus
O	Norovirus - Guidance for the Management of Norovirus Infection in Cruise Ships
P	Pest Control Guideline
	Pesticides
Q
R	Retail Food Guide
	Rotavirus
S	SALSA
	Salmonella
	Scores on the Doors
	Shigella
	Stapless Staplers
T	Temperature Control Legislation Guideline
	Thermometers
	Training Packs for Food Safety and HACCP trainers
	Traceability Pack
	Traceability Withdrawal and Recall Guidelines (REGULATION (EC) No 178/2002)
U
V	Vacuum Packing Guide
W
X
Y	Yersinia
Z

Advanced Food Safety Limited
Jubilee House, 5 Broad O'th Lane, Shevington, Wigan, Lancashire, WN6 8EA • Tel: 01257 254 999 • Fax: 01257 254 888

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