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Food safety in the hospitality industry

Record Type:	Electronic resources : Monograph/item
Title/Author:	Food safety in the hospitality industry/ Tim Knowles.
Author:	Knowles, Tim.
Published:	Oxford ;Butterworth-Heinemann, : 2002.,
Description:	viii, 339 p. ;25 cm.;
Subject:	Food adulteration and inspection. -
Online resource:	An electronic book accessible through the World Wide Web; click for information
ISBN:	9780750653497

Food safety in the hospitality industry
Knowles, Tim.

Food safety in the hospitality industry[electronic resource] /Tim Knowles. - Oxford ;Butterworth-Heinemann,2002. - viii, 339 p. ;25 cm.

Includes bibliographical references (p. [311]-320) and index.

Food Legislation, Consumers and the Hospitality sector; European foodstuffs law and the consumer, Food legislation and enforcement in EU member states, Trends and developments in European food law; The Practical Application of Food Safety; An introduction to food microbiology, Supply and storage of food, Food preparation and service; Premises, cleaning, health and safety; Food safety matters relating to personel; Food Hazard Analysis and Due Diligence; Food hazard analysis, Due diligence; Appendix 1 Useful Internet addresses; References; Index.

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. Provides a framework around which all sectors of industry can build a food hygiene system Covers the essential legal requirements and background A practical, comprehensive breakdown of safe food handling practices and application of food safety policies.

Electronic reproduction.
Amsterdam :
Elsevier Science & Technology,
2009.

Mode of access: World Wide Web.

ISBN: 9780750653497

Source: 95271:95270Elsevier Science & Technologyhttp://www.sciencedirect.comSubjects--Topical Terms:

227286
Food adulteration and inspection.
Index Terms--Genre/Form:

96803
Electronic books.

LC Class. No.: TX531 / .K74 2002

Dewey Class. No.: 363.19/26/094

National Agricultural Library Call No.: TX531 / .K74 2002

Food safety in the hospitality industry
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300 $a viii, 339 p. ; $c 25 cm.
504 $a Includes bibliographical references (p. [311]-320) and index.
505 0 $a Food Legislation, Consumers and the Hospitality sector; European foodstuffs law and the consumer, Food legislation and enforcement in EU member states, Trends and developments in European food law; The Practical Application of Food Safety; An introduction to food microbiology, Supply and storage of food, Food preparation and service; Premises, cleaning, health and safety; Food safety matters relating to personel; Food Hazard Analysis and Due Diligence; Food hazard analysis, Due diligence; Appendix 1 Useful Internet addresses; References; Index.
520 $a 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. Provides a framework around which all sectors of industry can build a food hygiene system Covers the essential legal requirements and background A practical, comprehensive breakdown of safe food handling practices and application of food safety policies.
533 $a Electronic reproduction. $b Amsterdam : $c Elsevier Science & Technology, $d 2009. $n Mode of access: World Wide Web. $n System requirements: Web browser. $n Title from title screen (viewed on Dec. 3, 2009). $n Access may be restricted to users at subscribing institutions.
650 0 $a Food adulteration and inspection. $3 227286
650 0 $a Food adulteration and inspection $z European Union countries. $3 291627
650 0 $a Food industry and trade $x Safety measures. $3 244211
650 0 $a Food industry and trade $z European Union countries $x Safety measures. $3 291628
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650 0 $a Food handling $z European Union countries $x Safety measures. $3 291629
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856 4 0 $3 ScienceDirect $u http://www.sciencedirect.com/science/book/9780750653497 $z An electronic book accessible through the World Wide Web; click for information
856 4 2 $3 Publisher description $u http://www.loc.gov/catdir/description/els031/2002071662.html
856 4 1 $3 Table of contents $u http://www.loc.gov/catdir/toc/els031/2002071662.html
994 $a C0 $b TEF