Managing Food Hygiene

by NicholasJohns (Author)

• Used

  Paperback
  1991

  $7.98

  The book is intended for management students and managers in the hospitality, catering and retail industries. It explains the problems of food hygiene and discusses how they may be tackled from an operational management point of view. It is designed to function as a textbook for coursework or self-study, as well as being a practical handbook for use on the job. The content has been designed to meet the requirements of advanced certificate and diploma courses offered by the IEHO, RSH and RIPHH.

• Used

  Paperback
  1995

  $5.82

  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).