The Food Safety Hazard Guidebook

Section 1: Chapter 1: Biological Hazards Chapter 2: Bacteria Chapter 3: Viruses Chapter 4: Parasites Chapter 5: Protozoa Chapter 6: Nematodes Chapter 7: Other parasites Chapter 8: Prions Section 2: Chapter 9: Chemical Hazards Chapter 10: Biological toxins Chapter 11: Fungal toxins Chapter 12: Plant toxins Chapter 13: Fish toxins Chapter 14: Biogenic amines Chapter 15: Non-biological chemical contaminants Chapter 16: Contaminants produced during processing Chapter 17: Contaminants from food contact materials Chapter 18: Environmental contaminants Chapter 19: Veterinary residues Section 3: Chapter 20: Allergens Chapter 21: Food allergy Chapter 22: Specific allergens Chapter 23: Allergen control options Chapter 24: Allergen legislation Chapter 25: Food Safety Legislation Chapter 26: Sources of further information