1. Basic food safety for health workers;Adams,1999
2. Shelf life of ready to eat food in relation to L. monocytogenes-guidance for food business operators;Chilled Food Association Limited,2010
3. Principles for the establishment and application of microbial criteria for foods;Codex Alimentarius Commission,1997
4. Principles and guidelines for the conduct of microbiological risk assessment;Codex Alimentarius Commission,1999
5. Good hygienic practices in the preparation and sale of street food in Africa- tools for training;FAO,2009