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In the second edition of Managing Food Hygiene, Nicholas Johns explains the problems of food hygiene and how they may be tackled by operational management. This is an approachable teaching text for students and managers in the hospitality, catering and retail industries. The book is designed to meet the needs of advanced certificate and diploma courses offered by the IEHO, RSH and RIPHH. The risk assessment and hazard analysis which was featured in the first edition is now enshrined in the legislation; this book makes clear the management processes which are required to support systems like HACCP (Hazard Analysis and Critical Control Points).
|Preface to the Second Edition|
|Food Hygiene and General Hygiene|
|Food-borne Illness, Microorganisms and Parasites|
|Food Commodities, Food Processing and Cooking|
|Food Hygiene and the Law|
|Food Hygiene and the Management of Premises|
|Food Hygiene and the Management of Plant and Equipment|
|Food Hygiene and the Management of Personnel|
|Food Hygiene and Process Management|
|Food Hygiene Strategy and Policy|
|Answers to Study Examples|
|Table of Contents provided by Blackwell. All Rights Reserved.|
Number Of Pages: 376
Published: 11th November 1995
Country of Publication: GB
Dimensions (cm): 23.2 x 15.3 x 2.0
Weight (kg): 0.53
Edition Number: 2
Edition Type: Revised