450 Chilled foods passing on the impact to another area. Backing IPP up by focused environment audits and certified product labelling will ensure that consumer marketing can also be focused on this key area 15.8 References BRITISH RETAIL CONSORTIUM,(2000) Technical Standard and Protocol for Companies Supplying Retailer Branded Food Products BRC, London CHILLEd FOOD ASSOCiATioN,(1995) Class A(high risk) area best hygienic practice guidelines, CFA, London CHILLED FOOD ASSOCIATION, (1997) Guidelines for good hygienic practice in the manufacture of chilled foods, 3rd edn. CFA, London DEPARTMENT OF HEALTH, (1989)Chilled and Frozen. Guidelines on cook-chill and cook-freeze catering systems, HMSO, London FAO CODEX ALIMENTARIUS COMMISSION, (1997) Food Hygiene Basic Texts HACCP Principles FAO/WHO, Rome INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY, (UK)(1990)Guidelines handling of chilled foods, 2nd edn. IFST, London INTERNATIONAL COMMISSION ON MICROBIOLOGICAL SPECIFICATIONS FOR FOODS (CMSF),(1988)Micro-organisms in Foods. 4. Application of the hazard analysis critical control Point(HACCP)system to ensure microbiological safety and quality, Blackwell Scientific, Oxford NATIONAL COLD STORAGE FEDERATION,(1989)Guidelines for handling and distribution of chilled foods, NCSF, Londonpassing on the impact to another area. Backing IPP up by focused environmental audits and certified product labelling will ensure that consumer marketing can also be focused on this key area. 15.8 References BRITISH RETAIL CONSORTIUM, (2000) Technical Standard and Protocol for Companies Supplying Retailer Branded Food Products BRC, London. CHILLED FOOD ASSOCIATION, (1995) Class A (high risk) area best hygienic practice guidelines, CFA, London. CHILLED FOOD ASSOCIATION, (1997) Guidelines for good hygienic practice in the manufacture of chilled foods, 3rd edn. CFA, London. DEPARTMENT OF HEALTH, (1989) Chilled and Frozen. Guidelines on cook-chill and cook-freeze catering systems, HMSO, London. FAO CODEX ALIMENTARIUS COMMISSION, (1997) Food Hygiene Basic Texts. HACCP Principles FAO/WHO, Rome. INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY, (UK) (1990) Guidelines for the handling of chilled foods, 2nd edn. IFST, London. INTERNATIONAL COMMISSION ON MICROBIOLOGICAL SPECIFICATIONS FOR FOODS (ICMSF), (1988) Micro-organisms in Foods. 4: Application of the hazard analysis critical control Point (HACCP) system to ensure microbiological safety and quality, Blackwell Scientific, Oxford. NATIONAL COLD STORAGE FEDERATION, (1989) Guidelines for handling and distribution of chilled foods, NCSF, London. 450 Chilled foods