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dc.contributor.authorFood Safety Authority of Ireland (FSAI)
dc.date.accessioned2014-03-27T14:22:43Z
dc.date.available2014-03-27T14:22:43Z
dc.date.issued2013-11
dc.identifier.urihttp://hdl.handle.net/10147/314910
dc.descriptionThis factsheet outlines the procedures food business operators must put in place to identify the risks in using raw minced meat and how to eliminate those risks or reduce them to an acceptable level.en_GB
dc.language.isoenen
dc.publisherFood Safety Authority of Ireland (FSAI)en_GB
dc.relation.ispartofseriesGeneral factsheet seriesen_GB
dc.relation.ispartofseriesIssue No. 1en_GB
dc.relation.urlhttp://www.fsai.ie/publications_serving_burgers/en_GB
dc.subjectFOOD SAFETYen_GB
dc.subjectFOOD POISONINGen_GB
dc.subjectFOOD PREPARATIONen_GB
dc.subjectMEATen_GB
dc.titleServing burgers that are safe for the consumeren_GB
dc.typeOtheren
refterms.dateFOA2018-08-23T13:16:40Z


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