ABSTRACT

Food Safety in the Hospitality Industry is a user-friendly guide to current food safety and hygiene legislation and is vital reading for all those involved in food handling and preparation.

Using frequent practical examples, the text outlines and explains what you need to know about the following areas:

· The key legislation and legal background in easy-to-follow terms - includes a comparison of the UK and European Union.
· Safe food handling in practice - an easy reference source for all areas of a catering operation, including food service and labelling, storage and temperature controls and health and safety.
· The application of food safety policies in business - practical guidance on food hazard analysis, including planning, implementation, control and measurement.

Ideal reading for the core food safety component of hospitality management and catering degrees, the text is also a useful reference for industry practitioners who need to be up to speed on the legal requirements and best practice for maintaining safety and hygiene in the workplace.

part |109 pages

Food Legislation, Consumers and the Hospitality Sector

part |164 pages

The Practical Application of Food Safety

chapter |36 pages

An introduction to food microbiology

chapter |26 pages

Supply and storage of food

chapter |28 pages

Food preparation and service

chapter |46 pages

Premises, cleaning, health and safety

chapter |26 pages

Food safety matters relating to personnel

part |36 pages

Food Hazard Analysis and Due Diligence

chapter |16 pages

Food hazard analysis

chapter |18 pages

Due diligence