Abstract
It is the role of the caterer to provide food which is not only nutritious and palatable, but is also safe for the consumer. This can be achieved if food is stored, prepared, cooked and served hygienically. It is therefore necessary for all catering personnel to have a thorough understanding of micro-organisms, their role in food poisoning and how food should be handled hygienically to prevent disease.
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© 1988 Macmillan Publishers Limited
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Dudley, S.R. (1988). Food Hygiene. In: Mastering Catering Science. Macmillan Master Series. Palgrave, London. https://doi.org/10.1007/978-1-349-19200-7_11
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DOI: https://doi.org/10.1007/978-1-349-19200-7_11
Publisher Name: Palgrave, London
Print ISBN: 978-0-333-42134-5
Online ISBN: 978-1-349-19200-7
eBook Packages: Palgrave History CollectionHistory (R0)