The food safety handbook has an easy-to-read style combined with a practical approach. Reference is made throughout the book to hazards and controls so that staff will gain an understanding of the principles of HACCP.
Topics covered include:
Microbiological hazards (bacteria)
Spoilage and preservation
Food poisoning and its control
Contamination hazards and controls
Food handlers and personal hygiene
Food premises and equipment
Food pests and control
Cleaning and disinfection
HACCP from purchase to service
Food safety and law enforcement
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