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Food Safety in the Hospitality Industry
Elsevier Science and Technology, May 2002, Pages: 339
Food Safety in the Hospitality Industry is a user-friendly guide to current food safety and hygiene legislation and is vital reading for all those involved in food handling and preparation.
Using frequent practical examples, the text outlines and explains what you need to know about the following areas:
? The key legislation and legal background in easy-to-follow terms - includes a comparison of the UK and European Union.
? Safe food handling in practice - an easy reference source for all areas of a catering operation, including food service and labelling, storage and temperature controls and health and safety.
? The application of food safety policies in business - practical guidance on food hazard analysis, including planning, implementation, control and measurement.
Ideal reading for the core food safety component of hospitality management and catering degrees, the text is also a useful reference for industry practitioners who need to be up to speed on the legal requirements and best practice for maintaining safety and hygiene in the workplace.
Provides a framework around which all sectors of industry can build a food hygiene system
Covers the essential legal requirements and background
A practical, comprehensive breakdown of safe food handling practices and application of food safety policies
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