Food poisoning prevention
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
Item type | Current library | Collection | Call number | Status | Date due | Barcode | Item holds |
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Main Library Reference | Reference | 363.192 MER (Browse shelf(Opens below)) | Available | 007600 |
Included Index.
Tables - Acknowledgements - Introduction - Basic Microbiology - Factors Affecting Bacterial Growth - Food Preservation - Types of Food Poisoning - Bacterial Food Poisoning - Personal Hygiene and the Food Handler - Hazard Analysis of Food - An Introduction to HACCP - Food Hygiene and Food Handling - Decontamination: Cleaning and Sanitising - Pest Control - Kitchen Design and Construction - Food Poisoning in the Home - Appendices - Glossary - Index
Written for students and professionals working in the fields of public health, food preparation, environmental health and for any person handling food in the public domain, this book offers practical advice on food poisoning prevention.
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