ABSTRACT

This unique textbook takes a holistic approach to food poisoning and food hygiene, explaining in clear and non-technical language the causes of food poisoning with practical examples from 'real-life' outbreaks. Now in its seventh edition, the book retains its longstanding clarity, while being completely revised and updated by a new team of editors

part |2 pages

Part 1

part |2 pages

Part 2

chapter 8|11 pages

Personal hygiene of the food handler

chapter 10|8 pages

Food hygiene in modern food manufacturing

chapter 11|24 pages

Food hygiene in the retail trade

chapter 12|12 pages

Disinfection and cleaning

chapter 13|19 pages

Food premises and equipment

chapter 14|11 pages

Control of infestation

chapter 15|26 pages

Legislation

chapter 16|12 pages

Microbiological criteria

chapter 17|13 pages

Education

chapter 18|10 pages

Food hygiene in developing countries

chapter 19|13 pages

Food hygiene in the wilderness

part |2 pages

Part 3

chapter 21|6 pages

Food safety on ships and aircraft

chapter 22|3 pages

Food trade associations

chapter 23|3 pages

The environmental health practitioner

chapter 24|4 pages

Seaport and airport health

chapter 25|3 pages

The medical practitioner

chapter 27|3 pages

Commercial laboratories

chapter 28|3 pages

Public sector laboratories

chapter 29|3 pages

Reference laboratories

chapter 31|3 pages

The Food Standards Agency