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Food Hygiene Auditing : Chapman & Hall Food Science Book - N. Chesworth

Food Hygiene Auditing

Chapman & Hall Food Science Book

Hardcover Published: 31st March 1996
ISBN: 9780834216808
Number Of Pages: 198

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Regulatory constraints and current management practices put the onus on food manufacturers to take all responsible precautions where hygiene is concerned. A food hygiene audit is the first step towards identifying weaknesses in an operation and this book explains in detail the areas to be inspected during such an audit. The legislative situation is covered by authors from both sides of the Atlantic, although the procedures described are universally applicable. Many companies employ expensive consultants to advise them on this subject and this book provides a cost-effective supplement or alternative. Written primarily for those in the food industry concerned with hygiene, the book is also essential background for students and researchers in government and academic institutions.

Food hygiene lawp. 1
Food law in the United Statesp. 12
HACCP and factory auditingp. 30
Premises - design and fabricationp. 53
Raw materialsp. 69
Process equipment and machinery auditingp. 98
Personnel hygiene standardsp. 112
Preventative pest controlp. 128
Cleaning and disinfecting systemsp. 149
Management controlsp. 176
Table of Contents provided by Blackwell. All Rights Reserved.

ISBN: 9780834216808
ISBN-10: 0834216809
Series: Chapman & Hall Food Science Book
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 198
Published: 31st March 1996
Publisher: Aspen Publishers Inc.,U.S.
Country of Publication: US
Dimensions (cm): 23.39 x 15.6  x 1.42
Weight (kg): 0.48

Earn 474 Qantas Points
on this Book