Guidelines for the catering industry on the Food Hygiene (Amendment) Regulations 1990 and 1991
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Bibliographic Information
Guidelines for the catering industry on the Food Hygiene (Amendment) Regulations 1990 and 1991
H.M.S.0, 1992
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Description and Table of Contents
Description
The food hygiene (amendment) regulations 1990 came into force on 1 April 1991. They contribute greatly to food safety, specifying chill and hot temperature controls for certain foods. These guidelines complement the regulations by giving more specific advice for the catering industry on, for example, methods of monitoring temperature in chill storage systems and other areas of particular concern.
Table of Contents
Introduction. Part 1: Temperature controls in catering. Part 2: Methods of measuring and monitoring temperature.
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