- 5 Keys 2 Safer Food (NDOH).pdf
- AN22100
- Case Notification Form – Notifiable Medical Conditions (NICD)
- Control_of_Listeria_monocytogenes_in_Ready-To-Eat_Foods_(Guidance_for_Industry)
- Controlling Listeria monocytogenes in Post-lethality Exposed Ready-to-Eat Meat and Poultry Products (FSIS Compliance Guideline)
- Disease Oubreaks – Guidelines for Investigation and Control (WHO)
- Emergency Response Framework (WHO)
- Environmental Health in Emergencies and Disasters (WHO)
- Guidance for Controlling Listeria monocytogenes in Retail Delicatessens Brochure (USDA)
- Guidance for the Health Service Executive on the Inspection of Food Businesses (Ireland)
- Guidance on Regulatory Assessment of HACCP (FAO – WHO)
- Guidelines for Environmental Health Officers on the Interpretation of Microbiological Analysis Data of Food
- Guidelines for Microbiological examination of ready – to – eat foods
- Guidelines for the microbiological quality of some ready-to-eat foods sampled at the point of sale
- Listeria monocytogenes – Guidance on Environmental Monitoring and Corrective Actions in At-risk Foods (GMA)
- Quantitative Assessment of Relative Risk to Public Health from Foodborne Listeria monocytogenes Among Selected Categories of Ready-to-Eat Foods (USDA)
- Risk Assessment of Listeria monocytogenes in ready-to-eat foods (4)
- Risk Assessment of Listeria monocytogenes in ready-to-eat foods (5)
- Risk Assessment of Listeria monocytogenes in ready-to-eat foods (Technical Report)
- The FAO WHO Listeria monocytogenes Microbiological Risk Assessment
- Waste Classification and Management Regulations and Supporting Norms and Standards
- WHO Five Keys to Safer Food Manual
- WHO Five Keys to Safer Food Poster