Food Hygiene for Caterers

Adopts a no-nonsense approach to the problems of food poisoning and its essential prevention. The book is a guide which offers practical advice on every aspect of the subject looking at topics such as maintenance of premises and equipment, handling of food, treatment of various types, risks and regulations, cooking, protection of food, waste disposal, staff hygiene, personal hygiene, cleaning routine, rats, mice, bacteria legislation and record-keeping. Caterers who make the effort to achieve desirable standards of food hygiene in their business to achieve customer confidence, loyalty and satisfaction, stay within the law and avoid heavy penalties.