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The following lists the key subject areas for this British Standards module.
Click the links to view the associated British Standards for each area.
Processes in the food industry , Food technology ( Module 37 )

BIP 2016:2003IMS: Managing Food Safety (Integrated Management Systems Series)
BIP 2049:2006Winning with Food Safety. A Guide for business
BIP 2078:2007Managing food safety the 22000 way
BIP 2127:2007ISO 22000 Food safety. Guidance and workbook for the catering industry
BIP 2128:2007ISO 22000 Food safety. Guidance and workbook for food manufacturers
BIP 2129:2007ISO 22000 Food safety. Guidance and workbook for the retail industry
BIP 2130:2008Managing food safety CD-ROM
BIP 3050:2005Food hygiene - Video
BS 7771:1994Code of practice for pasteurization of milk on farms and in small dairies
BS EN 1276:1997Chemical disinfectants and antiseptics. Quantitative suspension test for the evaluation of bactericidal activity of chemical disinfectants and antiseptics used in food, industrial, domestic, and institutional areas. Test method and requirements (phase 2, step 1)
BS EN 15593:2008Packaging. Management of hygiene in the production of packaging for foodstuffs. Requirements
BS EN ISO 21469:2006Safety of machinery. Lubricants with incidental product contact. Hygiene requirements
BS EN ISO 22000:2005Food safety management systems. Requirements for any organization in the food chain
BS ISO 15161:2001Guidelines on the application of ISO 9001:2000 for the food and drink industry
BS ISO 15554:1998Practice for dosimetry in gamma irradiation facilities for food processing
BS ISO 15562:1998Practice for dosimetry in electron and bremsstrahlung irradiation facilities for food processing
BS ISO 8086:2004Dairy plant. Hygiene conditions. General guidance on inspection and sampling procedures
DD 177:1988Method of test for the antimicrobial activity of disinfectants in food hygiene
KIT 202Food safety
PAS 220:2008Prerequisite programmes on food safety for food manufacturing
PAS 96:2008Defending food and drink
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