Hygiene for management : a text for food safety courses /
Richard A. Sprenger.
- 14th ed.
- Doncaster : Highfield, 2008.
- 412 p. : col. ill. ; 26 cm. + hbk.
Bibliography: (page 391) and index.
An introduction to food hygiene & food poisoning -- Microbiology -- Food Poisoning -- Foodborne diseases -- Food contamination & control -- The storage & temperature control of food -- Food spoilage & preservation -- Personal hygiene -- Training & education of food handlers -- The design & construction of food premises -- The design of equipment -- Cleaning & disinfection -- Pest control -- Control & monitoring of food standards & operations -- Food safety legislation.
9781906404178
Food contamination--Great Britain. Food service--Sanitation--Great Britain. Food service--Sanitation--Law and legislation--Great Britain. Food service management--Great Britain. Food handling--Great Britain. Food service employees--Health and hygiene--Great Britain. Food poisoning--Great Britain. Hazard Analysis and Critical Control Point (Food safety system)