| Description |
vi, 115 pages : illustrations ; 25 cm |
| Contents |
1. Food-related illness -- 2. Food hazards -- 3. Control measures -- 4. Supervisory issues -- 5. Food law |
| Summary |
Food hygiene training is essential for anyone who handles food as part of their work and as such is a crucial element of many courses. Such courses include a whole range of hospitality and catering awards as well as certain care programmes and specialist food hygiene certificates. Written by a highly experienced author, this textbook covers all relevant awarding bodies' specifications and addresses all aspects of the subject, from levels 1 to 3, in a clear and comprehensive manner. Subjects covered include Food Poisoning, Control Measures and Food and the Law. Case studies, definitions and activities allow the text to be used for self study, as a supported learning resource within a full-time course and as a reference book. Food hygiene and safety issues are currently more important than ever and this book will ensure that students fully grasp how theory relates to practice |
| Notes |
Includes index |
| Subject |
Food handling.
|
|
Food service -- Safety regulations -- Great Britain.
|
| LC no. |
00002481 |
| ISBN |
0340858079 paperback |
|
