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Managing Food Hygiene

  • Textbook
  • © 1995

Overview

Authors:
  1. Nicholas Johns

    1. The Hotel School, City College Norwich, UK

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Table of contents (9 chapters)

  1. Front Matter

    Pages i-xvi
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  2. Food Hygiene and General Hygiene

    • Nicholas Johns
    Pages 1-40

  3. Food-borne Illness, Microorganisms and Parasites

    • Nicholas Johns
    Pages 41-74

  4. Food Commodities, Food Processing and Cooking

    • Nicholas Johns
    Pages 75-114

  5. Food Hygiene and the Law

    • Nicholas Johns
    Pages 115-152

  6. Food Hygiene and the Management of Premises

    • Nicholas Johns
    Pages 153-194

  7. Food Hygiene and the Management of Plant and Equipment

    • Nicholas Johns
    Pages 195-226

  8. Food Hygiene and the Management of Personnel

    • Nicholas Johns
    Pages 227-261

  9. Food Hygiene and Process Management

    • Nicholas Johns
    Pages 262-292

  10. Food Hygiene Strategy and Policy

    • Nicholas Johns
    Pages 293-322

  11. Back Matter

    Pages 323-357
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Keywords

About this book

`This book is likely to become essential reading for all courses in the hospitality, catering and retail sector. I will certainly be recommending it.' - Professor John S.A. Edwards, Bournemouth University 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).

Authors and Affiliations

  • The Hotel School, City College Norwich, UK

    Nicholas Johns

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