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Managing Food Hygiene - Nicholas Johns

Managing Food Hygiene

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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
Introduction
Acknowledgements
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
Glossary
Bibliography
Further Reading
Index
Table of Contents provided by Blackwell. All Rights Reserved.

ISBN: 9780333651179
ISBN-10: 0333651170
Audience: General
Format: Paperback
Language: English
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