Managing food hygiene
著者
書誌事項
Managing food hygiene
Macmillan, 1995
2nd ed
- : pbk
大学図書館所蔵 件 / 全1件
-
該当する所蔵館はありません
- すべての絞り込み条件を解除する
注記
Bibliography: p. 345-351
Includes index
内容説明・目次
内容説明
In the second edition of Managing Food Hygiene, Nicholas Johns explains the problems of food hygiene and how they may be tackled by operational management. This is an approachable teaching text for students and managers in the hospitality, catering and retail industries. The book is designed to meet the needs of advanced certificate and diploma courses offered by the IEHO, RSH and RIPHH. The risk assessment and hazard analysis which was featured in the first edition is now enshrined in the legislation; this book makes clear the management processes which are required to support systems like HACCP (Hazard Analysis and Critical Control Points).
目次
Foreword - Food Hygiene and General Hygiene - Food-borne Illness, Micro-Organisms and Parasites - Food Commodities, Food Processing and Cooking - Food Hygiene and the Law - Food Hygiene and the Management of Premises - Food Hygiene and the Management of Plant and Equipment -Food Hygiene and Process Management - Food Hygiene Strategy and Policy
「Nielsen BookData」 より
