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About this book
`This book is likely to become essential reading for all courses in the hospitality, catering and retail sector. I will certainly be recommending it.' - Professor John S.A. Edwards, Bournemouth University 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).
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Bibliographic Information
Book Title: Managing Food Hygiene
Authors: Nicholas Johns
DOI: https://doi.org/10.1007/978-1-349-13953-8
Publisher: Red Globe Press London
eBook Packages: Palgrave Business & Management Collection, Business and Management (R0)
Copyright Information: Nicholas Johns 1995
Edition Number: 2
Number of Pages: XVI, 357
Additional Information: Previously published under the imprint Palgrave
Topics: Services