... premises, food production and handlingprocesses, etc.;• samples falling in the ‘unacceptable, potentially hazardous’ category mightform a basis for prosecution by the Environmental Health Department.Careful ... Association (CFA). Guidelines for good hygienic practice in the manufacture of chilled foods, 3rd edn, 1997. London: CFA.Cooked meatsGaze JE, Shaw R, Archer J. Identification and Prevention ... the microbiological safety of foods.The HACCP approach [8] is a systematic way of analysing the potential hazardsof a food operation, identifying the points in the operation where the hazardsmay...