Managing Food Hygiene

Explains the problems of food hygiene and how they may be tackled by operational management. Covers the scientific and technical aspects of general hygiene, food microbiology, epidemiology and food technology. Reviews four principal areas of management concern: premises, plant and equipment, personnel and processes, and the relationship of food hygiene to management policy and strategy. Discusses the management processes which are required to support systems like HACCP. Also contains a chapter focusing on new UK government regulations. For students and managers in the hospitality, catering and retail industries.